material

Pork tenderloin 500g

Onions 1/4

2 mushrooms

Ginger a little

A little onion

Self-made baby vegetable floss

Cut pork tenderloin into small pieces of about 2cm, and slice ginger.

Put the tenderloin and ginger slices into the pot in cold water, and skim off the floating foam after the water boils.

Wait for the water to open and cut the onions and mushrooms into cubes.

Remove the tenderloin and wash away the blood and floating foam.

Stew the tenderloin, onion, mushrooms, onion segments and ginger slices until the pork is tender, which takes about 30 minutes.

Take out the tenderloin and put it in a fresh-keeping bag, and gently knock it away with a rolling pin.

Tear up the scattered tenderloin and pick out the fascia that has not been removed.

Put the shredded tenderloin in a pot to dry, and slowly dry it with a small fire, constantly stirring it in the middle. You can't use fire, it will burn! This step can also be replaced by an oven, 100 degree middle baking 10 minutes, and observe the degree of drying. Oh, don't be too dry and become too hard and unpalatable.

Put it into the cooking machine and break it when it is almost dried.

If it's not very dry, you can bake it a little more at this time.