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Technology: fried beef floss (3) Material: main ingredient: 5000g beef (lean meat).

Seasoning: salt 100g, sugar 300g, soy sauce 500g, yellow wine 150g, ginger 25g, monosodium glutamate 20g, star anise 15g, pepper 5g and clove 10g.

Characteristics of beef floss (3): reddish brown in color, fluffy, dry and soft, sweet and delicious, tender and changeable, with beef flavor. Method for making beef floss (3):

1. Material selection: select fresh beef, remove fascia and outer fat, and cut into small squares along the silk.

2. Boiling: Put the cut beef into pre-boiled water, boil it over high fire, skim off the foam, add clove, pepper, aniseed, ginger and soy sauce, and cook for 2 hours. When the shredded pork can be torn by hand, it can be taken out of the pot, and the soup after taking out the pot is filtered to remove residue for later use.

3. Stir-fry: the beef out of the pot is shredded into shredded pork along with the fiber, put into the pot and stir-fry with some filtered original soup until the soup is completely exhausted, then add white sugar, refined salt and monosodium glutamate, and stir-fry with slow fire until the meat pieces are all loose and reddish brown in color, which is the finished product.