Blessed Fast
1.
Prepare the seasoning and take the meat (remove fat and remove most of the tendons).
2.
Mix the meat, cut the fresh pure lean pork hind leg into blocks and put it in a basin, add salt, chicken powder, and white sugar and stir evenly to make the seasoning fully dissolved and absorbed.
3.
Chop and grind into meat sauce. At this time, rub it with your wrist for ten minutes to achieve the highest strength (very important, it is related to the taste of eating). Slowly add drinking water, add vinegar, and add chopped green onion and knead until it feels sticky.
4.
Place the cooked meat in a basin, mix well in the same direction, add a certain amount of five-spice oil, and stir quickly until the five-scent is kneaded (must be kneaded).
5.
Evenly add sweet potato starch, lotus root and taro flour and baking soda (mix the two starches and baking soda well in advance), knead in the same direction and beat hard, try to make the starch and meat puree fuse until the flesh color is starch-free.
6.
This completes the production of Fu De Kuai Mud.
7.
Then boil the water, then use the back of a spoon to quickly cut into the pot, cook for two minutes, when it floats to a full state.
8.
Put seasonings in a bowl, salt, chicken essence, monosodium glutamate, pepper, seaweed, chives, dried shrimps, put the cooked Fu Dekuai into a bowl, stir and eat immediately.
Tips:
1. The preparation time of Fudekuai meat puree is slightly longer, and it will be cooked quickly when it is cooked.
2. Before boiling, the water must be boiled, otherwise the soup will not be fresh and muddy, and the taste will not be good
3. When we eat this, two seasonings are indispensable: 9-degree rice vinegar and small pickled peppers (soaked with lemon); and it is best to eat it while it is hot and taste the best.
