What does Fist Mother do?

Have you ever heard of what fist mother is? If you haven't heard of it, it's normal. After all, this food is a regional delicacy and is generally not available in other places. The earliest birthplace of the fist mother is in the southern Fujian region, and it got this name because of its special shape. The fist mother tastes meaty and chewy, so how is the fist mother made?

Legend has it that it got its name from its muscles and shape.

Why does Fist Mother have such a strange name? Legend has it that one or two hundred years ago, the conditions of fishing boats in Jinjiang Shenhu were very poor. There were neither freezers nor safety guarantees. If the wind is above level 7, fishermen dare not go out to sea. Therefore, fish is not available every day. When there was no fish to eat, villagers had to eat pork or make meatballs with pork. When making meatballs, there cannot be a single tendon in the meat, so the villagers picked out all the tendons.

What to do with the picked out meat tendons? Someone had a brilliant idea and mashed the meat tendons and fresh meat into a ball. Later, some people felt that the taste was too monotonous, so they added mushrooms and other auxiliary ingredients, and named this "new species" "Jintoumu". Because the meat tendons cannot be completely mashed, "Jintoumu" is not as round and flat as meatballs, but looks more like a fist. The Hokkien pronunciation of "Jintoumu" is similar to "Qiuquanmu", so it was renamed "Qiuquanmu" at some point and has been passed down.

Taste

Taste the meat and have a nice chewy texture

Pick up the fist-sized pieces of mushrooms, dip them in some soy sauce and vinegar and put them in your mouth. The aroma of the mushrooms and the flavor of the meat complement each other, and the two are cleverly blended with the aroma of onion oil, which is delicious and mouth-watering. Take a gentle bite, perhaps because of the meat tendons, it is very chewy and makes you want to eat a few more pieces.

This is the simplest way to eat it. Many young people like to cut it into small pieces as a snack. The way of eating it can vary depending on personal preference. Moreover, the fist mother can be used as an ingredient for noodles and braised noodles, or stir-fried with leeks, garlic leaves, etc.

Production

Make the perfect combination of fresh meat and mushrooms

First cut the pork into strips and put it into a blender to grind it. You must buy pork that has been freshly slaughtered this morning, which contains both lean meat and tendons, otherwise the taste will be affected. When the pork becomes sticky, pour water into it little by little and stir it. Then scoop out the meat paste, slowly pour in the weighed starch and knead it evenly. For 1 pound of pork, add 2 ounces of water and 1 ounce of starch. At this point the pork has turned from pink to beige.

If you are making meatballs, you are almost done here, but the meatballs are different. I added some chopped mushrooms, fat and fried onions to the minced meat to make it taste better. After the ingredients are completely mixed with the meat paste, start to boil water. Then flatten your left palm, grab a handful of meat paste with your right hand and put it into your palm. Straighten your index finger and circle the meat paste repeatedly until it becomes a cylinder about the width of your palm and the thickness of three fingers. Then put it into the boiling water.

Cook over high heat and the fist-sized shellfish will quickly float to the surface of the water. Don't take it out immediately, but observe the color and poke it with chopsticks. If it becomes soft, it means it's cooked. A few minutes later, the mushrooms were taken out of the pot. They were white with some black color of shiitake mushrooms, just like clenched fists.