500g of lean pork hind leg, one tablespoon of wine, 15ml

Old soy sauce, one tablespoon of 15ml, three tablespoons of rock sugar, 45g

Supplementary Ingredients

Thirteen spices, 10g, three slices of ginger

One tablespoon of salt

Handmade Pork Pine Meat Loaf, Step by Step

1. Wash the pork and cut into cubes, and then put it into the pot with water. Boil water in a pot, add pork and blanch, then fish out and wash.

2. cast iron pot into the blanched meat, add cooking wine, soy sauce, sugar, thirteen spices, salt, ginger, pour 250ml of water (with a regular pot to increase the amount of water), cover the lid to boil and turn to simmer for an hour or so, until the meat is crispy, chopsticks can easily penetrate.

3. Take out the meat, put on disposable gloves, and tear the meat into shredded meat (this step requires a little patience, the finer the tear, the better the finished product).

4. Pour the shredded meat into a blender and break it up.

5. Wash the pot, heat, pour directly into the broken meat floss, stir fry on low heat (this time, pay attention to maintain an even fire).

6. constantly stirring to fluffy (patience, I fried about twenty minutes, different pots and pans, different fire time is not the same, fried to the end of the meat fluffy completely dehydrated rendered dry fluffy for OK). Cooled into a ziplock bag or sealed bottle to store, if the fried dry enough, can be stored for several months.