material

1 kg lean meat, 2 tablespoons soy sauce, 2 tablespoons sugar, 1 tablespoon salt, 2 tablespoons lard, 1 tablespoon ginger juice.

working methods

1. Cook lean meat, cut it into large pieces, and then tear it into small pieces.

2. Beat the meat with a powerful hammer, loosen it and chop it (you can beat it with a rolling pin without a meat hammer) (after I have done this, I feel that after the meat is cut into large pieces, I can directly beat it with a meat hammer, then tear small pieces and knock again. The meat floss made in this way is loose)

3. Break the beaten meat by hand, add seasoning and mix well (soy sauce or salt can be put in all at once, and the rest can be adjusted according to your own taste)

4. Turn on a small fire, pour the meat into the pot, stir fry slowly, and wait until it is gradually dry and the meat turns red.

Pork floss

Recipe introduction

Make a big transformation of lean meat that no one wants to eat after boiling soup.

material

Lean meat, soy sauce, rock sugar soup.

working methods

1, shred the lean meat after the soup (shred as much as possible).

2. Pour the shredded pork into a white pot with a small fire, add a proper amount of soy sauce and broken rock sugar and stir-fry evenly (put less each time and taste while frying).

3. Keep stirring with chopsticks until the shredded pork becomes dry and fluffy.

4. Cool thoroughly and put in a sealed can.

skill

It's better to use head whip and rock sugar instead of white sugar, which will be more fragrant.

Pork floss

material

500g lean meat, ginger, garlic, pepper, star anise, oil, sesame oil, salt, white sugar, brown sugar and soy sauce.

working methods

1, prepared lean meat, not fat, and bought about a catty, because to be honest, it was the first time to cook, and I was afraid that I would not succeed, but then again, I often worked hard for the first time and the success rate was quite high!

2. Wash the meat and cut it into small pieces.

3. After the water is boiled, blanch the meat in boiling water, then pick it up, remove the blood foam and prepare to cook again.

4. Put it in a pressure cooker, add a small amount of salt, soy sauce, onion ginger, star anise and pepper, add a proper amount of cooking wine, and turn off the heat 10 minute, and it's almost done.

5. Take out the cooked meat, dry it, take out the seasonings such as onion, ginger and garlic, cool it, and control the moisture, which is beneficial to the baking of the floss.

6. Put the meat in a fresh-keeping bag, roll it slightly with a rolling pin and roll it back and forth a few times. Never cut it with a knife, it will cut off the shredded pork.

7. Then put it in the toaster bucket. My pressure is still not too broken. In fact, if you press it a few more times, there will be no small pieces. Just press it a few more times in the previous step.

8. Put salt and soy sauce in the previous step. Add some soy sauce, brown sugar, white sugar, salt, salad oil and sesame oil here.

9. Press the "meat floss mode", 1 hour to finish regularly. You can open the lid and taste it during the period, because the meat is cooked. If the taste is light, add some salt, because after all, the floss is too light and not delicious. The delicious floss is ready, so I can't help eating a few mouthfuls!