Fuzhou Bianshi

Commonly known as flat food or flat meat, the meat filling is generally beaten with a mallet, and the skin is the dough. Jianjun flat meat is crispy, tender, fragrant and sweet, and is crisp to the entrance. It is very different from the flat meat in the north and other places. The reason lies in the filling. The main feature of the production process of "Jianjun Flat Pork" is "beating meat", which is different from "cutting meat" in other places. The meat is pure, fresh and crisp. Generally, fresh pork legs of live pigs slaughtered in the early morning are taken, and are not allowed to be put into the water. The skin meat is removed from the fascia, cut horizontally along the meat fiber into larger blocks or strips, place it on a wooden mound and beat with a wooden hammer. When beating, master the key skills, that is, beat the lean meat vertically, so that the water in the meat fiber can be retained until it is rotten as cotton and sticky as paste. Then add timely baking soda, salt, and monosodium glutamate, and stir it into a paste with chopsticks. Use flour and a little alkali water to beat the skin into thin skin, and cut each piece into squares about 7 centimeters long. Each piece of meat is only the size of longan and wrapped in an exquisite butterfly shape. The flat broth is boiled with pig bones over warm fire to make clear soup. Put the flat meat in a clear water pot and boil it. When the flat meat floats, pick it up with a small fence, and add soy sauce, fresh lard, monosodium glutamate and other ingredients. Pour in the boiling clear soup, sprinkle with chives and serve. It tastes crispy, tender, fragrant and sweet, and is crispy in the mouth.