The first:
One, lean pork 2 pounds, soy sauce, sugar, fennel a number of, anise 1, ginger a fast, a number of cooking wine.
Second, pork cut strips, put in the water to cook, fish out the blood foam, into the soy sauce, sugar, fennel, anise, ginger, cooking wine, has been cooked until the meat on a pinch of rotten, and then collect the dry water fishing
Third, the meat into a dry pan with medium heat stir-fry, while the spatula presses, stir-frying at the same time until the meat is scattered crushed, and then turn to a small fire dehydration, has been stir-fried until the meat loosened, dehydrated, the color of grayish-yellow, is almost! Stir-frying should always be non-stop, gentle action, so as not to become mushy and scorched
The second:
Raw material recipe 100 kg of lean meat 22 kg of soy sauce 3 kg of sugar 4 kg of yellow wine 120 grams of fennel 1 kg of ginger
Methods of production 1.raw material meat processing: remove the bones, skin, fat, sinews and tendons and connective tissues, etc., and then cut the lean meat along the fibrous grain into meat strips and then cut crosswise into short strips 3 centimeters long.
2. Cooking and drying the meat: put the cut lean meat in a pot, add the same amount of water as the meat, and then process it in three stages.
The first stage: boil the lean meat. Boil it over high heat and then skim off the floating oil foam until the meat is rotten. If the meat is not rotten and the water has dried up, add water as appropriate. When the chopsticks clip meat, a little pressure, the meat fiber is separated, it means that the meat has been cooked, then you can add the seasoning, and continue to cook until the soup is almost dry.
The second stage: the frying pressure stage. With medium heat, use a spatula to disperse the meat while stir-frying. Be careful not to stir fry too early or too late. Because frying pressure too early, the meat is not rotten, not easy to pressure scattered, efficiency is very low; frying pressure too late, the meat is too rotten, easy to scorch, resulting in losses.
The third stage: that is, frying dry stage. The fire should be small, continuous and diligent frying and turning, light and even operation, in the meat all loose and moisture completely dry frying, the color from gray-brown to gray-yellow, and finally become a special flavor of golden-yellow meat loaf.
The freshly processed meat floss is packed into pre-washed, sterilized and dried glass jars while still hot, and placed in a dry place, it can be preserved for 6 months without deterioration. Packed into moisture-proof paper or plastic bags, can also be used for short-term storage.
The third: the choice of raw materials and ingredients
To choose fresh and tender lean meat as raw materials. Processing meat floss ingredients, according to 50 pounds of lean meat shall prevail, with 22 pounds of soy sauce, 1.5 pounds of sugar, 2 pounds of yellow wine, 0.5 pounds of ginger, 30 grams of fennel. How much of the ingredients used can be increased or decreased according to different life needs and habits.