Ingredients: 500g tenderloin (sliced plum), 3-4 slices of ginger, cooking wine 1 spoon, soy sauce 1 tablespoon, oyster sauce 1/2 spoon, 3g of salt, 50g of sugar and 40g of cooking oil.

1, prune strips and remove fascia.

2. Cut into strips along the grain of shredded pork, add ginger slices and water into the pressure cooker for cooking.

3. Take out lean meat and cool it.

4. Put it into a fresh-keeping bag and crush it with a rolling pin.

5. Tear it by hand again, the finer the better. Then put all the seasonings together and mix well.

6. Put the meat and seasoning into the wok and turn on a small fire.

7. Use chopsticks to stir and bake (just hit it with a fluffy stuffing machine).

8. After the meat floss is cooled, it can be sealed and stored.