1) about one and a half Jin of hind leg meat with skin is washed, cut into pieces with a thickness of 2 cm according to horizontal stripes (thus, the thickness of the meat determines the length of shredded pork), and cooked in a boiling water pot. After taking it out, tear the pure lean meat (fat fried oil) into filaments, the finer the better: shred the fat, put it in a pot and fry it into lard. The fried oil residue is delicious and fried. Warning: Never cover the pan, or the sound of steam dripping into the oil pan will frighten people to death: put all the shredded pork into the pig oil pan, add soy sauce, cooking wine, sugar, chicken essence and thirteen spices (other seasonings can also be used instead), stir fry, stir fry, and the shredded pork will become thinner and thinner in the process of shoveling, rolling and turning. This process is very sour, and it is best to have a backup if possible. (2) Dried pork floss is a famous specialty in China, with rich nutrition, delicious taste and convenient carrying. Dried meat floss is made of lean meat, so the lean meat of livestock and poultry can be processed into dried meat floss. Among them, pork, beef and chicken are the most. The processing method is: 1. Disposal of raw meat. Remove bone, skin, fat, tendon and connective tissue. Then cut the lean meat into strips along the fiber line, and then cut it into short strips with a length of 1 inch. 2. Composition standard. There are many standards for the ingredients of meat floss. Here's an example: 50 kg of lean meat, 2 kg of yellow wine, soy sauce 1 1 kg, 60 g of fennel, 0.5 kg of sugar 1.5 kg of ginger. 3. Cook and stir-fry the meat, put the cut meat into a pot, add the same amount of water as the meat, and then process it in three stages. In the first stage, lean meat is cooked with strong fire. After boiling, skim off the oil foam. When the meat fiber is pulled hard, it can separate itself, indicating that the meat has been cooked. At this time, you can add seasoning and continue to cook the soup until it is almost dry. The second stage is the frying and pressing stage. Stir-fry with medium heat and press the meat with a spatula at the same time. Be careful not to fry it too early or too late. The meat is fried too early, not rotten, and it doesn't come apart easily. If the meat is fried too late and rotten, it is easy to cause the phenomenon of paste the bottom of the pot. The third stage is the frying stage. At this time, the rotor should be small and the operation should be light and uniform. When the meat is completely loose and the water is completely fried, the color will change from grayish brown to grayish yellow, and finally it will become golden floss with special fragrance. 4. Packaging and storage of meat floss. Pork floss has strong water absorption, so special attention should be paid to packaging and storage, otherwise it is easy to go moldy and deteriorate after absorbing moisture. When dental floss is stored for a short time, it can be packed with moisture-proof paper or plastic bags. If it needs long-term preservation, it can be packed in glass bottles and tin cans. Processed meat products (such as jerky, floss, sausage, etc.). ) generally contains: 1, one of the three carcinogens: nitrite (antiseptic color) 2, and a large number of preservatives (increasing the burden on the liver), so floss can cause cancer, so don't eat more. (3) Loose meat is a cooked product of meat, which tastes fragrant, sweet and crisp. Processing floss requires lean meat, such as pork, beef and chicken. The processing method of meat floss is relatively simple. When choosing raw materials and ingredients, choose fresh and tender lean meat as raw materials. Based on 50 kg of lean meat, the ingredients for processing floss are 22 kg of soy sauce, 0.5 kg of 65438+ sugar, 2 kg of yellow wine, 0.5 kg of ginger and 30 g of star anise. The amount of ingredients used can be appropriately increased or decreased according to different living needs and habits. Slice the meat and cook it. Cut the selected lean meat into strips along the fiber line, and then cut it into short strips 3 cm long. Next, add the cut lean meat to the same amount of water and cook it in a pot. After cooking for a while, skim off the floating oil foam on the pot and continue cooking until the meat is cooked. When you pick up the meat with chopsticks, with a little force, the meat fibers will separate by themselves, which 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 until cooked, and stir-fry over medium heat. When operating, it is best to stir-fry the meat while pressing it with a shovel until the meat is scattered and not pasted. In order to fully dehydrate the cooked carrion, it needs to be fried with a small fire. Pay attention to continuous turning, light and even, don't stir fry. When the meat is completely loose and dehydrated, it becomes loose and its color changes from gray to grayish yellow. After cooling, it will turn into golden fluffy meat with special fragrance.