Ingredients?
Pork tenderloin (Iberico pig) 500 grams
Onion (for cooking meat) appropriate amount
Ginger slices (for cooking (for meat) appropriate amount
2-3 star anise (for cooking meat)
10 grams of cooking wine (for cooking meat)
10 grams of very fresh soy sauce< /p>
15g light salted soy sauce
20g oyster sauce
3g salt
45g sugar
Vegetable oil 50 grams
Pepper (optional) appropriate amount
How to make Thermomix homemade pork floss?
Cut the tenderloin into slightly larger pieces along the grain. Shape into chunks and place in a simmering pot.
Pour cold water into the simmering pot, rub it over the meat, and cover the mixing bowl. 8 minutes/50 degrees/speed 4.5, wash the meat once, 8 minutes means after the temperature reaches 50 degrees, cook for another 8 minutes.
Pour away the blood foam, empty and clean the mixing bowl, set it aside for later use, rinse the meat pieces with warm water (about 37 degrees), wash away the white bubbles on the surface, and drain the water. .
This will be considered clean.
Put the meat pieces into the mixing bowl, add clean water, and wipe the meat pieces in the same way. Put the onions, ginger slices, and star anise into the mixing bowl, then pour in the cooking wine, and cover the mixing bowl. Lid, remember to close the measuring cup lid at this time! 40 minutes/V/Turn over the spoon and cook until tender.
Ten minutes before the end of cooking the meat, preheat the oven to 180 degrees. After the meat is cooked, pick out the green onions, ginger, and star anise, pour the meat pieces into a baking tray lined with oil paper, and put it in the oven. Bake at 180 degrees for 5-10 minutes to remove the moisture.
Pour all the roasted meat into the mixing bowl, beat the meat into shreds for 30 seconds/speed 3.
It’s done in this way. You don’t need to beat it too much, otherwise it won’t be easy for lint to come out later.
Use the scale that comes with Xiaomei, add 15 grams of thinly salted light soy sauce, 10 grams of very fresh flavor, 20 grams of oyster sauce, 3 grams of salt, 50 grams of vegetable oil, 45 grams of sugar, appropriate amount in the main pot pepper. 10 minutes/V/Reverse speed 1, stir in the flavor, you can smell the aroma of meat at this time. After adding pepper, the taste will be more delicious. You can add it or not according to your preference. Remember not to cover the measuring cup in this step, otherwise the shredded pork will be very wet!
When steaming, you can preheat the oven to 180 degrees again. Line the baking pan with oil paper. When the music starts, the oven is also preheated. Pour the shredded meat into the baking pan and put it in the oven. Bake for 20-25 minutes, turning the shredded meat with chopsticks every 6 minutes, then continue baking, flipping 2-3 times, check the humidity of the shredded meat, and judge whether to extend or shorten the baking time.
Bake until the water has almost evaporated, then it is ready.
Pour the roasted shredded pork into the mixing bowl again, stir for 5 minutes/speed 2.5/reverse until mushy. This step is amazing. I have never reached this state before using a bread machine to make pork floss! It really only takes 5 minutes, no need to adjust the temperature, it’s really velvety, super fluffy! It’s very similar to the Taicang pork floss that I loved when I was a kid!