Cooking Steps

1. 

   Step1:Remove the fascia from the tenderloin. Cut into small pieces. Choose lean pork. And try not to bring tendons. If you have fascia, you need to cut it with a knife first. Otherwise, it will affect the taste.

2. 

   Step2:Put cold water in the pot. Simply skim off the froth when the water is boiling. Blanch the meat with cold water. Remove the blood from the meat as much as possible.

3. 

   Step3:Turn to the soup pot. Add shallots and ginger slices. Add more water than twice the height of the meat. Onion. Ginger. Can give meat to go fishy. If the baby does not like. Can be omitted.

4. 

   Step4:Turn to medium heat after boiling. Stew for about 1.5 hours. Stewing meat will be faster in a pressure cooker. About 40 minutes. It takes a long time to use a common pot. Be sure to stew the meat until it's crisp. How easy chopsticks can penetrate. Only in this way can the meat pine taste good.

5. 

   Step5:Take it out and drain it. Put it into a fresh-keeping bag. Roll it with a rolling pin.

6. 

   Step6:Pat gently until the meat is loose.

7. 

   Step7:Light up the pan. Pour in minced meat and soy sauce. Stir fry to dry. Add soy sauce to improve taste and color. For babies under one year old, no soy sauce can be added.

8. 

   Step8:Pour into the blender. Dry grind to a fine paste. If the quantity is more than once, the mixer can not be stirred. It can be divided into several times. If you don't want to make the meat floss too finely, you can omit this step. Stir fry the meat until it is completely dry. about Seven point eight Month old baby. It is recommended to use a blender as much as possible to mix into powder. This kind of meat is ready to melt at the entrance. The baby must like it very much.

9. 

   Step9:Turn it back to the pan. Add the white sesame. Stir fry with white sesame. It can make the meat pine taste more fragrant. Some people like to add some big materials such as star anise and cinnamon to make meat floss. Although it's fragrant, it's not suitable for babies. Adding white sesame can not only increase fragrance, but also enrich nutrition. In addition to sesame, you can also add seaweed and shrimp skin to make the meat pine salty, fragrant and delicious.

10. 

    Step10:Stir fry until the meat is fluffy. Remember to use a small fire all the way. Stir continuously (otherwise it will be burnt). Stir until the meat is dry and fluffy. The drier the stir fry, the less water, and the better the preservation.

11. 

    Step11:The prepared meat floss can be used to mix porridge, make meat floss bread, cake, sushi and so on. Store in a dry and sealed place. Finish in a week. If you want to keep it longer, you can add a little salt and sugar to it. But you need needle