Essential Techniques for the Welfare of the People, Volume 9

...is fit to eat.

Roasted Meat Slices The word "脯" (meat) is pronounced as "fu."

original: "fuzhi" (脯炙). While the character "fu" often refers to dried meat or jerky, here it describes fresh meat cut into small, uniform pieces for roasting.

Meat from beef, mutton, elk, or deer may all be used. Cut the meat into square-inch chunks. Take the white parts of green onions and grind them until they are very fine. Mix these with salt and the liquid from fermented black beans; use just enough liquid to submerge the meat. Let it soak for a short time, then roast it immediately. If there is too much liquid or if the meat is left to soak for too long, it will become waterlogged and lose its texture.

Spread the coals open and bring the meat close to the heat. Turn it rapidly and roast it intensely. When the color turns white and it is cooked through, the meat will be juicy, smooth, and delicious. If you lift the meat away from the fire and put it back down repeatedly, or move it up and down too much, the fat will be scorched away and the meat will become dry. It will no longer be fit to eat.

Roasted Liver

Liver from cattle, sheep, or pigs may all be used. Slice the liver into pieces one and a half inches long and half an inch wide. Prepare and season the liver using the same method of onions, salt, and fermented bean liquid as described for the Roasted Meat Slices.