Cut the flesh: the flesh abluent cut short strip, general long 3-5 centimeter, wide 2-3 centimeter.

Brawn: After cutting the flesh, put in big bowl, add a bit clear water to be caught repeatedly with the hand, till catch water in the flesh, add bit of water to be caught repeatedly again next, catch sensory flesh to be able to continue no longer all the time till imbibe. The end that such doing is to let the flesh absorb enough moisture, made slippery pork tastes meet very tender. The water content of itself of the how much with the flesh sort of specific water consumption, flesh is concerned, do a few times more when be done actually mastered slowly, later OK also one-time the water amount that increases sufficient need. (fishy is afraid of the flesh can add a bit cooking wine)
Flavoring souse can be put after letting the flesh absorb sufficient moisture, specific the taste that should read yourself with what flavoring, compare commonly commonly used is to often be smoked, unripe smoke, pink of Chinese prickly ash, pepper, salt, those who like piquancy is OK also face of the chili that put a drop. Before putting flavoring if still redundant moisture falls,drop, put flavoring to catch divide evenly again next.

Size: The egg white that put chicken catchs divide evenly, egg Qing Dynasty is used at soft tender flesh to pledge. Catch egg Qing Dynasty oil of a few edible is put to catch divide evenly after divide evenly, putting oily end is to let fleshy surface form an oily film, this oily film can absorb the moisture firmly ground in the flesh to block before inside, prevent the flesh to spit moisture instead come.
Put starch to catch divide evenly, specific dosage also is not quite good master, the dosage because of flavoring of foregoing water consumption, liquid, dosage of egg Qing Dynasty can affect amylaceous use amount. You can be divided every time a few adding a few catch divide evenly, catch the surface to the flesh to have all the time thick and very ropy amylaceous paste is advisable, such descriptions are returned it seems that some are too abstract, do a few times on practice mastered.
Finish put the meat after these things aside souse, bloat on 30 minutes or so commonly can.

Shape: The sufficient conflagration that measure water falls to be burned in boiler, the flesh that has bloated with handgrip next is caught a few times a bit again, then cutlet ordinal put bowl in, conflagration must maintain during this, let boiling position is assumed from beginning to end in boiler, if see water,boiled no longer wait a little while to put the meat again a bit. After putting the meat entirely, continue conflagration is boiled to cutlet overall surplus rises, continue to be boiled a little while again make the flesh squashy can prepare to give boiler.

Immerse: Prepare a big clean cold water, put the fleshy fish out that has boiled in the refrigeration in cold water to immerse for some time, such doing is to let the form sediment that wrapping outside cutlet assign enough moisture content, taste the feeling that has Hua Shuang. If not anxious use, do not have a problem with respect to on such bubble two days, the summer can be put in freezer safe to immerse save, when need eats, reassume comes out to go. If compare anxious should eat, also need not use immerse to be used directly.