Dried pork floss is a famous specialty in China, which is rich in nutrition, delicious and convenient to carry. Meat floss is made from lean meat by removing water. Lean meat such as pork, beef, chicken and fish can be processed into meat floss.

raw material formula lean meat 1 kg soy sauce 22 kg sugar 3 kg yellow wine 4 kg fennel 12 g ginger 1 kg

production method 1. raw meat treatment: remove bone, skin, fat, tendons and connective tissue, and then cut the lean meat into strips along the fiber lines and then cut them into short strips with a length of 3 cm.

2. cook the meat and frying: put the cut lean meat in a pot, add water equal to the meat, and then process it in three stages.

Stage 1: Boil the lean meat. After boiling with high fire, skim off the floating oil foam until the meat is rotten. If the meat is not rotten and the water is dry, you can add water as appropriate. When the meat is clamped with chopsticks and the meat fiber is separated by itself with a little pressure, it means that the meat has been boiled. At this time, the seasoning can be added and the soup can continue to be cooked until it is almost dry.

the second stage: the speculation and pressure stage. With a medium fire, while pressing the meat pieces with a spatula, stir fry. Be careful not to fry too early or too late. Because the frying pressure is too early, the meat is not rotten, it is not easy to disperse, and the work efficiency is very low; If the frying pressure is too late, the meat is too rotten and easy to burn, resulting in losses.

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

The freshly processed floss can be put into a glass bottle that has been washed, disinfected and dried in advance while it is hot, and kept in a dry place for 6 months without deterioration. Packed in moisture-proof paper or plastic bags, and can also be stored for a short time.

Taicang meat floss

Taicang meat floss is a must for Taicang food and China food. Taicang meat floss, celebrated in Xian Yi, old and young, is famous both at home and abroad.

Taicang floss has a long history. In the 12th year of Guangxu in Qing Dynasty (1886), Nihongshun floss shop was opened next to Zhaozhong Temple in Taicang. Because Empress Dowager Cixi and Emperor Guangxu praised the delicacy of meat floss, Taicang meat floss became an official gift, which was well-known in all directions. In 1915, it won the first-class prize of Panama International Expo, and it is a famous specialty with a reputation of more than 1 years.

Taicang meat floss

According to the Records of Taicang Prefecture, "The method of making meat floss was created in Nide, with pork, chicken, fish and shrimp as its meat. Germany dies, and his wife follows it. It tastes excellent, can be stored for a long time, and it can be purchased from far and near, and others can be effective. "

Ni De, whose name is Hongshun, was originally from Zhitang, Changshu, and was good at cooking dishes. He moved to Taicang in the 1th year of Guangxu in Qing Dynasty (1884). Because of its first-class cooking skills, it is often invited by large families in Taicang to cook. One of its unique skills is to burn spiced braised pork, which is sweet but not greasy and melts in the mouth, so it is greatly favored by diners.

according to legend, Lu Zeng, the champion of Taicang, once hosted a banquet for guests and invited Nide to be the main spoon. Ni was distracted for a moment and burned the spiced braised pork too much. Nide saw that the soup was dried, fat and thin were separated, and it was not a block. Because the banquet was in a hurry to serve, Nide had a brainwave, and simply peeled the meat in the pot and rubbed it repeatedly. This was a wrong attempt, and he actually created a brand-new food that was Huang Cancan, furry and fluffy. Because of this, the guests have never seen or heard of the dish, and the flavor is unique. They all ask about the name of the dish. Ni De used his quick wits and blurted out, "This is pork floss."

After the meat floss was made by itself, it was very popular, and there were many diners. In the 12th year of Guangxu in Qing Dynasty (1886), Nide opened Nihongshun meat floss shop next to Zhaozhong Temple in Taicang. Later, because Empress Dowager Cixi and Emperor Guangxu praised the meat floss, Taicang meat floss became an official gift, which was well-known in all directions. Since then, Taicang meat floss has won various gold medals and dozens of gold cups in China, becoming a famous local product of Taicang.

Taicang pork floss is easy to digest, low in cholesterol, sweet and salty, salty and fresh, crispy and soft to eat, soft but not greasy, and has a long aftertaste, so it is suitable for all ages. Not only has it become one of the regular cold dishes at the banquet, but it has also become a good product for tourism and leisure. Because of the development of fish floss, chicken floss, shrimp floss and other varieties. And there are both soft packaging, boxed, canned and high-grade gift packaging, so Taicang floss has become a good gift for people to visit relatives and friends on holidays.

Fuzhou meat floss

Fuzhou meat floss is a fine-grained food refined from lean pork, red distiller's grains, white sugar, soy sauce and cooked oil. It is crisp and sweet, oily but not greasy, self-dissolving in the mouth, delicious and delicious, and it is one of the famous foods in Fuzhou.

According to legend, the shredded meat was invented by an official chef in Fuzhou to make up for the emergency. In the sixth year of Xianfeng in Qing Dynasty (1856), Lin Dingding, the chef of Liu Buxi, the Fuzhou salt transport envoy, cooked the pork too badly when cooking. At this time, the salt transport envoy entertained the guests and urged the delivery of food. Lin Dingding had a brainwave and quickly added various ingredients, fried them into shredded pork powder and served them. Who knows, the guests are full of praise after tasting it, and the salt transport envoy will specially cook this dish every time he entertains guests. Later, Lin Dingding resigned as an official chef and went home to open a shop, specializing in making crispy pork floss, and held a signboard of "Ding Riyou", meaning "Ding Riyou", which was popular in Rongcheng. Fuzhou officials also used it as a tribute or gift when they went to Beijing, so they became famous all over the country.

Fuzhou "Dingriyou" meat floss includes crispy meat floss, scallop meat floss, beef floss, rabbit meat floss, chicken floss and other varieties, which are popular in China, Hongkong, Taiwan Province and Southeast Asia. (

making meat floss

-------------------------. Processing floss requires lean meat, such as pork, beef and chicken. The method of processing meat floss is relatively simple.

Choose raw materials and ingredients

Choose fresh and tender lean meat as raw materials. The ingredients for processing meat floss are based on 5 kg lean meat, with 22 kg soy sauce, 1.5 kg white sugar, 2 kg yellow wine, .5 kg ginger and 3 g anise. How much ingredients are used can be appropriately increased or decreased according to different life needs and habits.

Slice and cook the meat

Cut the selected lean meat into strips along the fiber lines, and then cut it into short strips with a length of 3 cm. Next, add the cut lean meat to the same amount of water and put it in a pot to cook. After boiling for a while with high fire, skim the oil foam floating on the pot and continue cooking until the meat is cooked thoroughly. When the meat is picked up with chopsticks and the meat fibers are separated by themselves with a little effort, it means that the meat is cooked. At this time, you can put the seasoning into the pot and continue to cook until the soup is almost dry.

stir-fry and dry

cook the cooked meat and stir-fry and press it with medium fire. When operating, it is better to stir-fry the meat pieces while pressing them with a shovel until they are scattered and not burnt.

in order to fully dehydrate the cooked rotten meat, it is necessary to fry it with low fire. Pay attention to continuous turning, light and even, and don't stir fry. When the meat is completely loose and fully dehydrated, it becomes loose and its color changes from gray to grayish yellow. After cooling, it will become golden floss with special fragrance.