Ingredients: lean meat, tapioca starch (or lotus root starch), ice water (or ice), elastin, sweet baking powder, monosodium glutamate, sugar, refined salt, tender meat powder and edible alkali.

Accessories: onion, coriander, laver, shrimp, pickled mustard tuber, rice vinegar, refined salt, chicken essence, monosodium glutamate and ginger (shredded).

Take 1 kg lean meat as an example to explain the proportion of each material in detail.

Lean meat: (500g)

Elastomer: (10g)

Refined salt (18g)

Refined monosodium glutamate (26g)

Cassava starch (350g) (or lotus root starch)

Ice water (or ice) (300g)

Sweet baking powder (12g)

Sugar (10g)

Tender meat powder: (10g)

Edible alkali: (2g)

Two: Take 1 kg lean meat as an example to illustrate the production steps.

Step 1: Buy 1 kg lean meat, all lean meat (hind legs or tenderloin) without fat, so that the Fuding sliced meat (lean meat pills) will be loose and tough, and the taste is particularly good. Grind the meat into mud with a meat grinder (just don't touch the pieces).

Step 2: Put the lean meat into the pot, add 10g elastin, 10g tender meat powder, 26g monosodium glutamate (refined monosodium glutamate) and 2g edible alkali, and rub vigorously for more than10min until the meat is elastic.

Step 3: Weigh 350 grams of starch into the meat, mix and knead it evenly; Put 12g baking powder, 10g sugar and 18g salt into 300g water, stir them evenly until they are dissolved, then pour them into the starch and meat and knead them together (add water twice) until the starch and meat are completely and evenly mixed.

Step 4: Boil the base soup: main ingredients: 30 kg of water, 3-4 kg of pork bone (or chicken bone), ginger 100g, 20g of onion, 0.5g of white pepper and cooking wine 10g.

Preparation: soak pig bones (or chicken bones) in boiling water, take them out, rinse them with clear water and drain them. The old ginger is broken and the onion is pricked. Boil fresh soup: put pig bones (or chicken bones), ginger, green onions, white pepper powder and cooking wine into a soup bucket, inject clear water, boil over high fire, skim off floating foam, and cook for 3-6 hours with medium and low fire until the soup is milky white and fresh. If you want to save costs, you don't need this step, just use boiling water. )

Step 5: Selection of seasonings: refined salt, chicken essence, monosodium glutamate, coriander, laver, shrimp, pickled mustard tuber and ginger (shredded) (seasonings are generally selected by guests themselves, and varieties can also be added by themselves).

Step 6: Making: Chop the meat pieces into small strips with tools such as iron pieces and put them in a boiling bottom soup pot (water), and cover them for one minute, and you can see that all the meat pieces in the water float completely. At this time, put the prepared seasonings into a bowl, such as salt (small amount), monosodium glutamate, chicken essence, coriander, rice vinegar, pepper water (vinegar and pepper water are added according to your own taste) and ginger.

Tip: The ingredients of Fuding meat slices are strict, and the production process should be operated according to the proportional formula, otherwise it is difficult to make chewy and delicious meat slices, and the lean meat should be fresh.