1, cut the meat into thick slices, pour water into the pot, put all the seasonings of pork, including the meat, and cook it on medium heat until the meat is cooked badly, then turn off the fire, take it out, drain it and air it for a while.

2. When the meat is dry, tear the meat slices by hand and tear them into silk. The finer the tear, the better.

3. When the shreds are thin, you can roll them with a rolling pin, grab the flattened shredded pork with your hand, rub it, then tear it, dry it for a while, and repeat the above actions (making shredded pork is a troublesome step, so be patient) until you get shredded pork that you are satisfied with.

4. The finer the tear, the better.

5. Pour the prepared shredded pork into a wok, turn on a small fire and start to stir fry. When you see steam, pour in salad oil, continue to stir fry, add soy sauce after the oil is absorbed by the floss, add soy sauce after the soy sauce is absorbed, add sugar, salt, pepper and salt after all the liquid seasonings are added, and finally add chicken essence (it is not necessary to add chicken essence for infants). At this time, you can properly adjust the taste of the floss yourself and be satisfied.

6, sealed cans to save.