Skinless Pork Hind Legs

500g

Supplementary Ingredients

Salt

Section of Spring Onion

Moderate

Section of Ginger

Moderate

Da Seasoning

Moderate

Maintaining Wine

Moderate

Sugar

Moderate

Curry Powder

Moderate

Soy Sauce

Moderate

Steps

1. Wash the pork thigh meat, remove all the fat and sinews, and leave the lean portion alone

2. Put the meat into a pot, add 2 green onion segments, 2 slices of ginger, and a few seasonings, and add enough water to cover. If there is any foam during the cooking process, skim it out

3. After the meat is cooked, fish it out and drain it

4. Break the meat into small pieces

5. Tear it into thin shreds, and try to make each of them as even as possible in thickness

6. Tear the shredded meat and stir-fry it right away

7. Pour a tablespoon of oil into a wok, about 15ML

8. Spread evenly in the pan, turn the heat to minimum

9. Add salt, soy sauce, cooking wine, sugar and curry powder

10. Stir-fry constantly, the water in the shredded meat will slowly evaporate

11. Stir-fry non-stop for about 30 minutes, the shredded meat is getting dry and fluffy, the color can be golden

12. Stir-fry the meat floss to spread out and cool while it is still hot, the area of spread out The larger the better, do not make the meat flakes pile up, thoroughly cooled can be bottled and sealed

Tips

1, the production of meat flakes is not difficult, but it is very time-consuming, tearing the process of shredded meat is the most challenging patience. It is best for families to participate in the shredded meat game together, while tearing and playing, slowly will be completed.