Chinese Food
Pork floss
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Pork floss is a dish made of lean meat, sugar and other raw materials. It is soft and crisp, soft but not greasy, tasty and fragrant, and easy for human digestion and absorption. Its nutritional value is higher than that of ordinary pork products.
Cooking ingredients
Cooking Steps
Step1:Prepare a piece of pure lean meat (about 350g. I'll have it at home). Don't eat fat without tendons.
Step2:Wash the pork and cut into small pieces for use.
Step3:Pour pig meat, ginger slices, cooking wine, star anise and a spoonful of salt into the pot. Then boil for 30 minutes. Turn the small fire for 20 minutes or so.
Step4:Take out the cooked pork pieces and hang them for standby (if there is absorbent paper, try to absorb the water as much as possible).
Step5:Then put the pork into the fresh-keeping bag. Slowly and slowly knock it with a rolling pin (the knocking time is about 40-50 minutes).
Step6:Then pour the beaten pork into the plate. Tear it gently with the fork. The more delicate it is, the better.
Step7:Pour the prepared shredded meat into the pot. Add soy sauce, soy sauce and sugar. Stir evenly and then stir fry with chopsticks. (the stir fry time is about 30-40 minutes. Be sure to use the minimum fire) you can taste it in the middle. Add some ingredients (such as salt) according to your favorite taste. Stir fry pork and sprinkle with cooked white sesame to cool.
Step8:Pour the dried pork into the bottle. It can be sealed and stored at room temperature.
Cooking tips:Homemade pork floss should be preserved at room temperature to avoid high temperature, sunshine, preservative free, monosodium glutamate, artificial color and artificial saccharin. Therefore, it is better to finish eating as soon as possible after opening. There are skills in making delicious dishes.
