Pork floss is a famous specialty in my country. It is rich in nutrients, delicious and easy to carry. Meat floss is made by removing the water from lean meat. Lean meats such as pork, beef, chicken and fish can be processed into meat floss.

Raw material formula 100kg lean meat 22kg soy sauce 3kg sugar 3kg rice wine 4kg fennel 120g 1kg ginger;

Preparation method 1. Processing of raw meat: remove bones, skin, Fat, tendon and connective tissue, etc., then cut the lean meat into strips along its fiber lines, and then cut it crosswise into short strips of 3 cm long.

2. Boil the meat and fry it dry: Put the cut lean meat in the pot, add the same amount of water as the meat, and then process it in three stages.

The first stage: cook the lean meat until tender. After boiling over high heat, skim off the floating oil foam until the meat is tender. If the meat is not rotten but the water has dried, you can add water as appropriate. When you hold the meat with chopsticks and apply a little pressure, the meat fibers will separate on their own, which means the meat has been cooked. At this time, you can add the seasoning and continue cooking until the soup is almost dry.

The second stage: the speculation and pressure stage. Over medium heat, use a spatula to break up the meat and stir-fry. Be careful not to fry too early or too late. If the meat is stir-fried and pressed too early, the meat will not be rotten and will not easily break up, resulting in low work efficiency; if it is stir-fried and pressed too late, the meat will be too rotten and easily burnt, causing losses.

The third stage: the frying and drying stage. The fire should be small, and the meat should be stir-fried frequently and frequently, and the operation should be light and even. When all the meat pieces are loosened and the water is completely fried, the color will change from gray-brown to gray-yellow, and finally it will become golden-yellow meat floss with a special fragrance.

Put the freshly processed meat floss into a pre-washed, sterilized and dried glass bottle while it is hot, and place it in a dry place. It can be stored for 6 months without deterioration. Put it into moisture-proof paper or plastic bags for short-term storage.