Seasoning: soy sauce1100g sugar150g cooking wine 300g fennel powder 6g ginger 625g sugar100g star anise 30g each.

Homemade Taicang meat floss;

1. material selection: pig hind leg muscles are used as raw materials. After pruning, fat, skin, tendon, tendon, bone, etc. Remove them all, then cut the lean meat into strips along the fiber line, and then cut them into short strips of 3 cm.

2. Cooking: Cook the cut raw meat in clear water, and add ginger and spices. When water boils, skim off the impurities on the surface. Cook for about 2 hours. When it becomes brittle, take it out and hang it on the steel plate. Remove bone, cartilage, etc. , then pour into another pot, add appropriate amount of water and juice soup, add soy sauce and seasoning, heat and remove the leached oil slick. When the soup is reduced, add wine, sugar and monosodium glutamate, and turn it over several times for about 3 hours until the muscle fibers become soft and loose.

3. Stir-fry and press: stir-fry the meat with medium heat and press the meat with a spatula. Be careful not to fry it too early or too late. Because the meat is fried too early, not rotten, not easy to disperse, the work efficiency is very low, and the meat is fried too late, which is easy to burn and cause losses.

4. Stir-fry: the fire should be small, stir-fry frequently, and the operation should be light and even. When the meat is completely loose and the water is completely fried, the color will change from grayish brown to grayish yellow, and finally it will become golden floss with special flavor.

For more information about homemade Taicang floss, please visit Mint.com Food Bank /shiwu/taichangrousong 2.