Pit meatIt is said that the invention of pit meat was by a Fujian official chef named Lin Dingding in 1856.Rice transport commissioner Liu Buxi's chef, Lin Dingding,accidentally overcooked the porkwhile cooking, as guests were eagerly waiting for dishes.Inspired, he quickly added various seasonings and fried it into a powdered meat thread to be served.To everyone's surprise, the guests praised it highly; henceforth, whenever there were guests, Commissioner Liu would request Lin to prepare this dish.Afterwards, Lin Dingding quit his post to open a store in his hometown, specializing in baked pit meat and using the sign "Dingriyou", meaning "every day there is".Fujian officials also sent it as an offering or gift when traveling to Beijing, thus making it famous across China.Now, there's a well-known Fujian trademark called "Dingding" which is a Chinese time-honored brand owned by his descendants and maintains the classic flavor of pit meat.Preparation method one: Use pork with skinfrom the hind leg weighing about 800 grams,wash, cut into 2cm thick strips following the grain, then blanch in boiling water until cooked. Remove and use pure lean meat (fatty parts should be fried for oil),cut the fat into threads and fry it to makelard.The fried lard is very fragrant when used as a condiment; keep the lard left in the pot.Warning: Never cover, otherwise,the steamdropping into the oil pan can be terrifying:After preparing the meat strips, add them to the lard pan and mix with soy sauce, alcohol, sugar, monosodium glutamate, and a bit of fragrance. Keep stirring until the meat threads become finer.If some strands are still too thick after frying, you can let it cool down and manually crush them further.Preparation method two: Ingredients: 300g leanpork legmeat, 75g red rice paste, 75ml cooking wine, 45g sugar, 700ml clear soup.1. Remove the skin and tendons from the pork leg meat and cut it into small pieces, then briefly boil to removethe blood water,then set aside.[China Cuisine]2. Mix red rice paste, wine, and sugar in a hot lard pan and stir-fry for a moment, followed by adding the pork chunks and stir-frying until well-cooked.Pour in the clear soup and cook over low heat until the meat becomes a thick paste (the more broken down, the better).Continue to slowly fry over very low heat until all the broth is evaporated and the meat turns fluffy. Remove from heat once done.Method: 1 Remove the skin and sinew from the pork leg, cut it into small pieces, and blanch them in boiling water to remove blood.Drain the water after removing blood.Take out and set aside.[China's Culinary] 2 Sauté the red fermented soybean paste, alcohol, and sugar in hot pig oil for a moment, then add the meat pieces and stir-fry until well-cooked. Add clear broth.Slowly cook over low heat until the meat turns a pasty consistency (the more tender, the better), continue to simmer gently while stirring until all the liquid is completely reduced, making the ingredients swell and become soft. Remove.