Pork tenderloin one catty

Salt 10 grams

Soy sauce 30 grams

Brown sugar 40 grams

Corn oil 30 grams

Maintaining wine 2 small spoons

Ginger 2 small pieces

Crabapple anise a small piece of each

Steps 1

First of all, the loin of pork was cleaned. Cut the meat into 2cm pieces, boil the water to remove the blood and set aside.

Step 2

Pour in water to submerge the meat, add ginger, cooking wine and star anise and simmer for one and a half hours. The ingredients can be changed as needed. For babies under the age of 12, you can just add ginger to the stew.

Step 3

After it is done cooking, lift it up and leave it to cool. Squeeze out the water with a rolling pin and set aside. As a side note, tenderloin breaks down easily, lean meat doesn't, but the end result is pretty much the same.

Step 4

Soy sauce, salt, brown sugar, salad oil, and a small cup of water are poured into a pot and brought to a boil. You can change the ingredients as needed. If you like it light, you can leave out the salt, and if you like it dark, you can add soy sauce and oil.

Step 5

Squeeze the dried meat into the pot and stir-fry, and the meat instantly absorbs the color and flavor of the soup. If you don't have an oven at home, you can keep stirring manually until the meat is slightly dry, which is a physical job.

Step 6

With an oven, the meat will be evenly absorbed into the broth, and then the pan will be ready for baking.

Step 7

Flatten the meat foam in a baking dish, preheat the oven at 120 degrees ...... Estimated baking time is 1 to 2 hours, with a hot air function is best, depending on the oven.

Step 8

Midway 20-30 minutes need to stir once, the picture above is baked 30 minutes after taking out the first stir fry.

Step 9

You can see that the surface of the meat is slightly dry and browned, but the inside is still moist, so you need to take it out and stir-fry it every once in a while during the baking process.

Step 10

After four times of stir-frying, the meat has become dry and crunchy to the touch, so if you like it chewy, you can serve it on a plate directly, while small children and the elderly like it soft and fluffy, so you need to add it to the processor to break it up.

Step 11

No need to beat the powder blade, the general pureeing blade a few seconds.

Step 12

Above you can see the difference between the beaten and unbeaten meat loaf. The left side is broken up and the right side is not beaten.

Step 13

Spread the beaten meat loaf on a flat baking sheet and bake for the last time at 120 degrees for 20 minutes, to make it completely dry for storage.

Step 14

The final product, velvety soft and fluffy like snow, cell phone shot, just look at the picture are mouth-watering, the smell is more pungent

Step 15

Placed in an airtight box, dry and cool can be stored for two months, depending on the temperature and the environment to determine the ...... congee. Make egg rolls, bread, baby supplement are very good choice