Fuzhou Meat Yan
1.
Prepare materials.
2.
Put a little oil in the wok and sauté the peppercorns until fragrant. If the pepper oil is detected, set aside.
3.
Wash water chestnuts, peel and peel for later use.
4.
Flatten the water chestnuts with a kitchen knife and chop them. But don't chop it into puree.
5.
Let the pepper oil cool down and add the pork stuffing.
6.
Add green onions, five-spice powder, cooking wine, dark soy sauce, chicken essence, and chopped water chestnuts to the meat and stir evenly.
7.
Prepare fresh swallow skin.
8.
Cut the fresh swallow skin into squares and set aside.
9.
Prepare a piece of swallow skin and put in an appropriate amount of meat.
10.
Wrap it like wontons.
11.
Wrap the meat yan in turn.
12.
Add water to the steamer and put it in the steamer, and steam for about 15 minutes. The meat bird's nest can be taken out when it is half cooked. The steamed meat yan is left to cool and put in the refrigerator to be eaten.
13.
Add water to the boiling pot, add the meat bird's nest after the water is boiled, and cook over high heat.
14.
Chop the chives and set aside.
15.
Take a bowl and add shrimp oil, fish sauce, sesame oil, chives, and pepper to the broth, and transfer the meat bird to the bowl.
Tips:
1. Water chestnuts must be added to make Fuzhou meat yan, there is no limit to the amount of water chestnuts.
2. It can be steamed and put in the refrigerator at a time, and it is convenient to eat and take.
3. Don't chop the water chestnuts too much, but have a taste.
4. I used fresh bird's skin this time, so the step of soaking in water is omitted.
