Taicang Pork Floss Production Method 1: Ingredients: 1000 grams of pork leg.
Seasoning: 400g soy sauce, 60g sugar, 5g MSG, 100g cooking wine, 4g fennel powder, 200g ginger, 15g star anise.
Method: Cut the pork leg into meat strips along its fiber lines, and then cut it into short strips 3 cm long; cook the cut meat in water, and add 100 grams of ginger, 2 grams of fennel powder, and star anise.
10 grams and 50 grams of cooking wine. When the water boils, skim off the oily impurities on the surface.
Cook for about 2 hours. When soft, take out and let cool.
Pour into another pot, add an appropriate amount of water and original soup, add soy sauce, 100 grams of ginger, 2 grams of fennel powder, 5 grams of star anise, heat, and when the broth reduces, add 50 grams of cooking wine, sugar,
Stir the MSG several times and cook for about 3 hours. After the muscle fibers are soft and soft, use medium heat and use a spatula to break up the meat and stir-fry.
Be careful not to fry too early or too late.
Because if the meat is stir-fried too early, the meat will not be rotten and will not easily break apart. If it is stir-fried too late, the meat will be too rotten and will easily burn, causing losses.
When the meat pieces are all loosened and the water is completely fried, the color changes from gray-brown to gray-yellow, and finally it becomes golden-yellow meat floss with a special fragrance.
Method 2 for making Taicang pork floss: Ingredients: 5 kilograms of pure pork hind shank (ten kilograms), 20 grams of anise (four cents), 20 grams of cinnamon, 50 grams of ginger juice, 40 grams of pickled ginger slices, 50 grams of green onions, and a few cloves
, 100 grams of white sugar (or rock sugar), 750 grams of red soy sauce, 125 grams of rice wine, 50 grams of ginger slices (one tael).
Method: Wash the pork and cut it into pieces. Add 1.5 kilograms of water, green onions, ginger juice, rice wine, and pickled ginger slices to the pot. Bring to a boil over high heat. Skim off the foam. When the meat is slightly crispy, add sugar, soy sauce, anise, and other ingredients.
Cinnamon, cloves, simmer over low heat.
When cooking, stir-fry continuously to prevent the formation of crispy rice. After frying the juice, stir-fry until the meat floss becomes velvety, remove the dregs, and cool it.
Taicang Pork Floss is made from fresh pig buttock meat as the basic raw material, and is made through four processes: cutting into strips, boiling, frying and kneading.
Meat floss is durable in storage and will not deteriorate for 3-4 months under normal circumstances. It can be stored in a vacuum seal for more than a year.
The cooking of Taicang pork floss is even more unique: it is constantly stirred and cooked, and all the original soup in the large pot must be dried in the pork floss within a specified time, and the meat must be cooked until all the fat is released and filtered out.
, the fiber is crisp but not rotten.
The time and heat between adding the ingredients and stir-frying should not differ by a few minutes.
The fat content and moisture content must be estimated with the naked eye. Once the meat is out of the pot, it can never be returned to the pot and re-fried.
Therefore, even fried pork floss is often divided into first, second and third grade products after instrumental analysis.
Products were taken off the shelves, production shrank, and sales stagnated. This senseless disaster almost killed this old factory with a century-old heritage.
Fortunately, at this time, the local government stepped forward and launched a massive rectification and name rectification, which finally saved the old factory.
However, those who survived faced another long recovery period.
At the time of the incident, Li Yaoqiu, general manager of Taicang Roufong Food Company, told reporters with a wry smile: "At least, it will take us three years to recover.