Shaxian Bianrou evolved from wontons.

Method:

1. Beat the meat with a mallet, preferably a flat and thick wooden stick. You can also use a rolling pin until it resembles meat paste.

2. Add appropriate amount of salt, monosodium glutamate or chicken essence to the meat paste and stir evenly.

3. Wrap the fillings like wontons.

4. The soup in the pot is best made with pork bones in advance. After the soup boils, add the flat meat, and wait for the clear or slightly milky soup to emerge one by one. Flatten the meat, float the noodles in the pot for a while, add a little scallion oil and it's ready to eat.

Extended information:

There are many kinds of flat pork in the north and south, and most diners think that Shaxian snacks are very famous. Among the dazzling array of delicacies in Shaxian, flat pork is the most popular snack. It won the title of "Chinese Famous Snack" as early as 1997.

Shaxian flat pork is divided into boiled flat pork, fried flat pork, braised flat pork, three-fresh flat pork, shrimp flat pork, etc. due to differences in fillings, soups, eating methods and seasonings. There are more than 20 varieties including flat meat noodles. Its biggest feature is its thin skin and rich filling. It is said that 1 pound of flour can produce 400 to 500 pieces of dough. You can imagine how thin the skin is.

The stuffing meat is selected from the lean meat of the front and rear legs of healthy and fat pigs. The meat is fresh and red, the muscles are tight and elastic, and the skin, bones, tendons and fat are removed. The most special thing is to add alkali to the skin and filling. In this way, the skin becomes more elastic and less likely to go rancid and change in flavor, while the filling increases the amount of water, making it crispy, tender, flavorful, and chewy. After being cooked, the crystal clear flat food floats on the thick white soup stock, and then sprinkled with green chopped green onions. The fragrance is fragrant and irresistible.

Li Gang (1083-1140), a famous politician, military strategist and national hero during the Southern and Northern Song Dynasties, was once demoted to Shaxian County to be in charge of taxation. He liked the flat meat of Shaxian County very much and once wrote with his brilliant pen: A poem praised Shaxian County's Bianrou: "In a package of chaos, there is always righteousness and strong winds. The seven peaks are covered with verdant green, and the feet are full of entertainment, and the flat currents of ten miles are from west to east." It is still passed down as a good story today.

According to on-the-spot investigation, it was learned that some of Shaxian Bianrou is made of "swallow skin", a famous specialty of Fuzhou, Fujian, so it is also known as "Bianrou Yan". Yanpi is a thin slice made by pounding lean pork with a wooden stick into minced meat and adding high-quality sweet potato powder. It was created during the Guangxu period in the late Qing Dynasty. It is characterized by being as thin as paper, white in color, tough and strong, and will not rot after being cooked for a long time. . It is named after it is soft, smooth, delicate and refreshing, and rich in bird's nest flavor.

Reference: Baidu Encyclopedia—Shaxian Flat Pork