Fuzhou meat swallow

Fuzhou meat swallow

Introduction:

"Meat swallow is a traditional snack in Fuzhou. It is said that it was founded in Qing Dynasty. The cooked meat swallow looks like wondun, but the skin of wonton is different from that of common people. It is to beat the lean pork with a wooden hammer and add the saffron powder to make the skin as thin as paper, which is called swallow skin. Use this swallow skin to wrap the meat stuffing. After steaming, put it into the soup and cook it. You can eat it

Production steps:

Step 1: prepare materials.

Step 2: put a little oil in the frying pan, stir fry pepper seeds, detect pepper oil and set aside.

Step 3: clean the water chestnut and peel it.

Step 4: flatten the water chestnut with a kitchen knife, and then chop it. Don't cut it into mud.

Step 5: cool the pepper oil in the air and add the pork stuffing.

Step 6: add onion, five spice powder, cooking wine, soy sauce, chicken essence and chopped water chestnut to the meat filling, and stir well.

Step 7: prepare fresh swallow skin.

Step 8: cut the fresh swallow skin into squares and set aside.

Step 9: prepare a swallow skin and add the right amount of meat stuffing.

Step 10: wrap it like wonton.

Step 11: wrap the swallow in turn.

Step 12: add water to the steamer and steam for about 15 minutes. The meat swallow is medium rare and can be taken out. Let the steamed meat swallow cool in the air and put it in the refrigerator. Take it as you like.

Step 13: add water to the skillet, bring to a boil, add the swallow and cook over high heat.

Step 14: Chop shallots and set aside.

Step 15: take a bowl, add shrimp oil, fish sauce, sesame oil, chives, pepper into the broth, and then fish the swallow into the bowl.

Materials required:

Fresh swallow skin: 500g

Water chestnut: 5

Pork stuffing: 250g

Chives: right amount

Shrimp oil: 2 tbsp

Fish sauce: 1 tbsp

Zanthoxylum oil: right amount

Salt: 4 g

Pepper: right amount

Old style: moderate

Cooking wine: moderate

Note: 1, must add water chestnut, is Fuzhou meat swallow, water chestnut number unlimited. 2. You can steam more bags at a time and put them in the refrigerator. It's convenient to take them as you like. 3. Don't chop water chestnuts too finely, have a good taste. 4. I use fresh swallow skin this time, so I don't need to soak in water.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh