The practice of homemade floss.
1. Prepare two pieces of fresh chicken breasts and clean them for later use;
2. Put chicken breast, salt, pepper, star anise, fragrant leaves, medlar, etc. into the pressure cooker, add cold water, and start the stew function for 23 minutes;
3. At this time, I began to prepare the seasoning for fried pork floss. I poured two tablespoons of honey, one tablespoon of sugar, the right amount of sesame oil, a little chicken essence, the right amount of extremely fresh soy sauce, the right amount of thirteen spices and 2 grams of salt.
4. Stir evenly for later use;
5.23 minutes later, turn on the pressure cooker, and try using chopsticks for the chicken. It's too rotten. The floss is not chewy. Take it out and tear it slowly with a clamp. It's best to let it cool naturally and then freeze it in the freezer. The meat will be dry! Will shorten the frying time;
6. The process is not too hot. Bring disposable kitchen gloves and tear them by hand.
7. Tear it to this extent by hand and start rubbing it by hand;
8. This is the effect of hand rubbing;
9. Start frying in the pan. Heat the pan and pour in the floss. Stir-fry on low heat for about 2 minutes, then pour some oil in the middle. Bring the oil to a boil with a small torch, and stir-fry the floss slowly. Repeat this for 2-3 times. Boil the oil and stir-fry the floss every time to avoid the smell of raw oil.
10. Stir-fry the meat floss for 5 minutes, then pour in the seasoning just prepared, which is also simmered and stir-fry the meat floss;
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12. process, because of the honey, the shredded meat floss feels more whole than when it was just cooked! It doesn't seem to be crushed;
13. Stir-fry it so that it can be cooked;
14. All right, plate it! After natural cooling, put it in a glass bottle, seal it and put it in the freezer of the refrigerator! It's not a fresh-keeping room, it's a freezer! If stored in this way for a long time, you can take it as you eat.