Roast Yan (taiping Yan)
1.
Stir the pork hind leg meat into meat filling, add light soy sauce, cooking wine, oil consumption, salt, etc., and stir until the meat filling is strong and sticky. The authentic way of meat yan is to add water chestnuts, I went to many fruit shops but didn't buy it, so I didn't add it. Friends who like scallion can add some scallion to the meat to make the meat bird's nest more fragrant. The family doesn't like green onions, so they didn't put them.
2.
Cut the pork bird's skin into two halves and make squares.
3.
In the past, the dry bird skin was treated with wet gauze to moisten the skin. This time it is more convenient to use a spray bottle. Put a layer of plastic wrap on the table, spread the skins one by one, spray a layer of water, and wait for the skins to soften before wrapping.
4.
Steam the wrapped pork bird in the pot for a few minutes, and it will be cooked for 8 minutes. After cooling, put it in the freezer of the refrigerator, it is very convenient to take and eat!
5.
The authentic cooking method of Fuzhou Rouyan is to boil the water, add white pepper and sprinkle with chopped green onion. It is simple but delicious.
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