There are two main raw materials for meat slices, one is fine meat; the other is starch. The ratio of meat and starch is 1:0.7. Other ingredients are green onions, salt, monosodium glutamate, baking soda and so on. Meat is best to take the lean meat on the hind leg of the pig, so that the meat will be made out of loose and tough, especially good flavor, other lean meat quality is much less. Starch should also be sweet potato starch, good adsorption, strong toughness, and meat can be very good with.
The first step is to take the meat, that is, to take the fat inside the freshly purchased meat clean, leaving only the fine meat. Then cut the fine into small strips or small pieces, easy to chop into meat sauce can be. Here should also be taken out of the meat to weigh, so that when put starch in mind. The next step is to chop the fine meat into a meat sauce, or you can also use a meat grinder to grind it. At this point you can add seasonings such as onions and salt to the meat. The baking soda goes in the next step.
The second step is to rub the meat, put the meat sauce on the board and rub it vigorously with the wrists of your right and left hands. About ten minutes or so, at the same time you can put a little water into the meat sauce baking soda and note, water a few times, and then continue to rub until the meat sauce sticky, can naturally stick to the hand side.
The third step of mixing, in the rubbed meat into a certain proportion of starch, continue to rub until the starch and meat completely mixed together until, this time it looks only meat color and can not see the pink and white, the meat will be completed.
When cooking meat, first boil the water, the water must be boiling, so that the meat will still be very clear, otherwise the meat soup will be cloudy. The meat with forefinger and thumb pulled into a small piece of a small piece of water into the open, covered for two or three minutes, you can see all the meat in the water are floating up, add seasoning to the pot, of course, cooking meat indispensable several seasonings are: ginger, vinegar, chili. Without them, the flavor of the meat will be greatly reduced. Fuding authentic sliced meat is never missing these seasonings. In addition, you can also add seaweed, cilantro, etc. to the sliced pork for an even better flavor. You just put one-twelfth of a spoon of baking soda in it
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