50 kg of meat, 50 kg of starch, 4 kg of glutinous rice, 0.5 kg of plant ash alkali 1. Selection: the choice of pig hind leg meat, to slaughter now, and strive to be fresh. 2. Pick meat: raw meat must be picked clean sinews, broken bones, etc., and then the meat block soft and hard with grouping (customarily known as billet), each billet weighs 750 ~ 1000 grams. 3. Meat pounding: place the meat billet on the cutting board, pound it repeatedly with a wooden whip, and add appropriate amount of glutinous rice paste and vegetable alkali to enhance the viscosity, the pounding force should be even and rhythmic, and the meat billet should be turned over again and again, and while pounding, remove the small fascia until the meat billet becomes gelatinous meat paste. 4. Swallow making: put the gelatinous meat paste on the wooden board, evenly sprinkle potato flour, gently patting and stretching until it is molded, known as fresh swallows. 5. Drying: Cut the fresh swallows into long strips of 16cm wide and stacked rolls, hang them in a ventilated place to dry, i.e. dry swallowskin Fujian Taste ~~~~ Pork Bird's Nest! 1 Selection of materials; pork must choose the hind leg of the fine meat, with the above good sweet potato flour! And a little bit of salt water. The master of the meat bird store generally first meat to the tendon chopped into velvet, and then add the appropriate amount of starch (the ratio I am not sure, but I think we will not do so much work at home, did not go to inquire, please forgive me for being lazy), and into a little brine, slightly stirred and put on a large board, with a large wooden whack down hard into the puree. During the beating process, the master will constantly use his other hand to feel the elasticity and toughness of the puree, and pick out the meat tendons. It is similar to the fish paste used to make fish balls, but the difference lies in the fact that: the bird's skin is beaten more than stirred, and the fish paste is stirred more than beaten. After pounding, the master will use a special board to press it into a thin (kraft paper thickness) meat film, and then dry it naturally. Note that the sun will be brittle and cracked, can not be molded. Filling selected lean pork and shrimp, water chestnuts, nori and other **** chopped into sauce, and then add a little soy sauce, white onion seasoning, take the swallow skin square piece wrapped into a small flat, table like a pomegranate, steamed that is, into the meat swallow.