Dried pork floss is a cooked product of meat. It tastes fragrant, sweet and crisp, and is nutritious. It is a meat food suitable for all ages. Processing floss requires lean meat, such as pork, beef and chicken. The method of processing meat floss is relatively simple.

Choose raw materials and ingredients

Choose fresh and tender lean meat as raw materials. The ingredients for processing meat floss are based on 5 kg lean meat, with 22 kg soy sauce, 1.5 kg white sugar, 2 kg yellow wine, .5 kg ginger and 3 g anise. How much ingredients are used can be appropriately increased or decreased according to different life needs and habits.

Slice and cook the meat

Cut the selected lean meat into strips along the fiber lines, and then cut it into short strips with a length of 3 cm. Next, add the cut lean meat to the same amount of water and put it in a pot to cook. After boiling for a while with high fire, skim the oil foam floating on the pot and continue cooking until the meat is cooked thoroughly. When the meat is picked up with chopsticks and the meat fibers are separated by themselves with a little effort, it means that the meat is cooked. At this time, you can put the seasoning into the pot and continue to cook until the soup is almost dry.

stir-fry and dry

cook the cooked meat and stir-fry and press it with medium fire. When operating, it is better to stir-fry the meat pieces while pressing them with a shovel until they are scattered and not burnt.

in order to fully dehydrate the cooked rotten meat, it is necessary to fry it with low fire. Pay attention to continuous turning, light and even, and don't stir fry. When the meat is completely loose and fully dehydrated, it becomes loose and its color changes from gray to grayish yellow. After cooling, it will become golden floss with special fragrance.