Cooking Steps

1. 

   Step1:Remove the fascia of pure lean meat. Cut it into pieces the size of an egg. Soak the bleeding water in clear wate

2. 

   Step2:Put it into the pot with cold water. Blanch the bleeding foam. Clean it for standby

3. 

   Step3:Prepare 15g raw soy sauce, 5g old soy sauce, 5g yellow rice wine, 5g oil consumption, 2 shallots, 3 ginger slices, 5g white sugar and 1g five spice powder

4. 

   Step4:Put the cleaned meat and all the seasonings into the high-pressure pot

5. 

   Step5:Add some pure water

6. 

   Step6:Turn off the fire for 6 minutes after steaming in the pressure cooker. Leave the meat in the pressure cooker for 2 hours, so that the seasoning can be better immersed in the meat

7. 

   Step7:Put the meat into a fresh-keeping bag when it is cool. Beat it with a rolling pin and tear it into shreds

8. 

   Step8:Put the shredded meat into the bread machine. Select the meat floss program

9. 

   Step9:After 70 minutes of production, the meat floss can be baked. If you want more fluffy, you can go through the fluffy procedure again.

10. 

    Step10:Finished product drawin

11. 

    Step11:Vertical drawing of finished product drawin