Tong'an Sealed Meat [Fujian Xiamen Specialty]

What is Tong'an sealed meat? Authentic Fujian Xiamen specialty: Tong'an sealed meat

Content summary:Do you want to know what Tong'an sealed meat is? This article is a detailed introduction toFujian Xiamen specialty - Tong'an Sealed Meat. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Tong'an Sealed Meat. The full text takes about 5 minutes to read, mainly including the basic introduction of Tong'an Sealed Meat and how its history originated? The production method of Tong'an sealed meat, etc

Basic Introduction to Tong'an Sealed Meat

"Sealed Meat" in Tong'an District, southern Fujian. It is called "sealed meat" because the whole piece of meat is put into a basin, covered and steamed in a cage, and then the lid is lifted when it is served on the table. It is quite famous in the local area. Whenever people hold weddings, build new houses, or hold banquets, they always remember to "seal the meat" and have the habit of arranging it in the middle of the banquet. If you eat "seal the meat" at the banquet, it means that the banquet is already halfway through. When overseas Chinese return to their hometowns to visit relatives, they must also eat this hometown style dish. It is said that authentic Tong'an sealed meat is very tender. When chopsticks are inserted into the sealed meat, they can cut it open during the process of falling

How did the history of sealing meat in Tong'an come about

"Tong'an Fengrou" is said to be a food created in memory of Wang Shenzhi being granted the title of "King of Fujian" by imperial decree. In the fourth year of Kaiping in the Later Liang Dynasty (910 AD), Wang Shenzhi was conferred the title of "King of Min" and given a square seal. At that time, officials living on the ground in Tong'an held a grand banquet to celebrate his posthumous title as "King of Fujian". A delicious dish during the meal is to cut pork into square pieces, add seasonings such as shiitake mushrooms, shrimp, chestnuts, etc., wrap it in a yellow cloth (made by soaking the yellow gardenia leaves from Beichen Mountain in white gauze), shaped like a big seal, and steam it in the pot. When eaten, the meat is fragrant. The square shaped seal of meat is like the seal of a king, wrapped in yellow cloth like a bundle of yellow silk, and the cloth is called "seal". Fengzhe, also known as "imperial seal", is called "Fengrou"

Method of making Tong'an sealed meat

Main ingredients: 300g of pork leg meat with skin. Instructions: Choose according to personal preferences, for aesthetic reasons, it is best to cut it into round shapes, not into strips. Pay attention when buying.

Auxiliary ingredients: 10 chestnuts, 10 shiitake mushrooms, 6 star anises, cinnamon, dried shrimp. Star anise and cinnamon are used for seasoning, and the quantity should not be too large Mushrooms, chestnuts, and shrimp can be added or removed according to personal taste, but they are still auxiliary ingredients and should not be too much

Material preparation:

Wash the whole pork leg meat, cut it into a cross shaped flower knife on the lean meat surface, and set it aside

Remove the shell from the chestnut and split it in half. Wash and set aside; Wash shiitake mushrooms, star anise, cinnamon, and dried shrimp and set aside for later use