2. Cut the pork into pieces after washing, boil the water in the pot, blanch the pork, remove and wash.
3. Put the blanched meat into a cast iron pot, add cooking wine, soy sauce, rock sugar, salt and ginger, pour in 250ml of water (the amount of water is more than that of ordinary pot), cover the pot, and cook on low heat for about an hour until the meat is crisp and rotten, and chopsticks can easily penetrate.
4. Take out the meat, put on disposable gloves, and tear the meat into shredded pork by hand (this step requires a little patience, the finer the tear, the better the taste of the finished product).
5. Pour the shredded pork into the blender and break it.
6. Wash the pan, heat it, directly pour in the minced meat floss, and stir fry with low fire (pay attention to keep the firepower even at this time).
7. Stir fry until fluffy. After cooling, put it in a sealed bag or bottle for storage. If fried dry enough, it can be stored for several months.