The most important thing in recipe introduction is to floss yourself, choose fresh ingredients and eat with confidence.

material

Two Jin of lean pork (1000g), and appropriate amount of onion, ginger and cooking wine.

Later seasoning: 3 tablespoons of sugar, 3 tablespoons of soy sauce, and salt 1 teaspoon.

working methods

1. Cut lean pork into small pieces, add ginger, onion and cooking wine, and press in a pressure cooker for half an hour.

2. Separate the soup from the meat, discard the ginger and onion, mash the meat and shake it.

3. Mix the seasoning in the later stage and pour it into the wok. Cook the soup together, add the shredded pork and stir well.

4. Start to stir fry. Stir-fry until the soup is dry, stir-fry until golden brown, and the taste is crisp and fragrant. (about 40 minutes)

skill

1, it is best to choose lean meat without gluten. Sometimes lean broth is usually boiled soup, and lean meat is too firewood and tasteless. Generally, it is poured out and can be used to make meat floss in the future. At this time, you can add some broth and fry it.

2. Try to add as little water as possible when entering the pressure cooker. When I weighed two Jin of meat, I didn't add water. I cooked slowly to reduce the heat. After pressing, there is still half a bowl of soup. If there is too much soup, it will hurt when fried. However, if you have less meat or look at the temper of your pressure cooker, you can also add a little water appropriately.

Self-made floss

material

300g butt tip, cooking wine15ml, 2 slices of onion, 3 slices of ginger, 8g of salt, 5g of sugar, 0/0ml of soy sauce/kloc-0, 5g of spiced powder.

working methods

1. Cut pork into pieces 5cm long and 3cm wide, add cold water to the pot, add 4g of onion, ginger and salt, and cook the pieces together with medium fire. After the water is boiled, skim off the floating foam on the surface, pour in the cooking wine, turn to low heat, cover and simmer for half an hour. Until the meat block 8 is ripe, the chopsticks can be easily pulled out by gently inserting them into the meat;

2. Take out the cooked meat, naturally cool it, put it in a fresh-keeping bag and crush it with a rolling pin;

3. Put the crushed minced meat into a big bowl, fork the meat with a fork, and fluffy shredded pork will appear;

4. Put a little oil in the wok, spread the oil with a paper towel, let there be a thin layer of oil around the wok, pour off the excess oil at the bottom of the wok, then turn on a small fire and add shredded pork to stir fry slowly;

5. After the shredded pork is fragrant, add salt, sugar, soy sauce and spiced powder and mix well, then turn the fire to a minimum. At this time, continue to stir until the shredded pork becomes crisp and fried until golden brown.

skill

* * This kind of snack is best made from the tip of the back buttock of pork. Lean meat is 78%, and the meat floss will be very crisp and will not send firewood. Don't worry about the oil quality of the fat part, because after a long time of cooking and stir-frying, the excess oil is actually gone. If you blindly choose pure lean meat to cook, it is easy to paste the pot during frying, but you need to add a lot of oil, and finally the floss will feel dry and not crisp;

* * Soy sauce is only used for coloring and seasoning. Don't put too much, or it will be bitter. If you like, you can also add Chili noodles, cumin powder, sesame seeds, etc. Make different flavors of floss;

* * The meat floss is crisp, and the key to feeding is to add soybean protein powder besides meat quality and temperature. Many people eat soy protein in health care products, and high-quality soy protein powder contains nutrients that are very beneficial to the human body.