Chinese Food
Crispy pork floss
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All the good things in the world are worth waiting for
Cooking ingredients
Cooking Steps
Step1:Warm tip - if you are making a meat floss for the first time, you are advised to try half of the formula. When 500 grams of pork is used in the formula, 150 grams of meat floss will be produced. It tastes crisp and delicious.
Step2:Cut the pork (without tendons) into large pieces. Prepare the onion, ginger and cooking wine.
Step3:Put the above materials into a casserole. Add enough water. Boil for 23 minutes, then skim the froth. Stew for 40 minutes or so on a low heat. Stew until the meat is rotten without dispersing. Or press for 20 minutes in a pressure cooker. The remaining broth can be used to cook noodles.
Step4:Take out the meat and dry it. Put it in a cool bag and pat it flat with a rolling pin or knife back. The original 500g pork is about half the weight after being cooked.
Step5:Use your hand to shred the meat. The thinner the better. Take care to remove the tiny tendon and fat tissue. You want to get the fluffy and crispy meat. This step is very important. It's enough to test your patience. You won't feel bored watching TV or listening to music.
Step6:It's about 90 minutes. Add the seasoning on the right side to the shredded meat and mix well. The quantity can be adjusted according to the taste. Please be sure to tear it into fluffy and thin shredded meat.
Step7:Put half of the shredded meat in the pan. Stir slowly over a low heat. Use chopsticks to stir constantly. As the water evaporates, the meat becomes more fluffy and the color deepens. Be careful in this step or it will be pasted.
Step8:About 30 minutes. It's almost like a meat floss. You need to taste it at this time. If it's not crispy, there's still water. Make sure to dry the water completely. The meat floss made in that way will be fluffy, crispy and easy to preserve.
Step9:It's good to add some cooked sesame seeds. It can be used with bread, cake, or porridge. It's delicious and nutritious. It's very suitable for children. If it's a smaller baby, reduce the seasoning properly. Let the pork boil for 10 minutes more. The shredded pork floss will be more delicate.
Step10:Put it in a bottle in a cool place or refrigerate it for about 10 days.
Step11:All good things need patience
Cooking tips:1. The pork used for making meat floss should not be stringy as much as possible; 2. The bread maker generally has the function of meat floss to avoid the embarrassment of frying and pasting. However, the crisper meat floss can be obtained by using a pan; 3. The beef and chicken can also be used. There are skills in making delicious dishes.
