Skinned thigh meat about one and a half kilograms, washed, according to the horizontal stripes cut into 2cm thick pieces of meat (so that the thickness of the meat determines the length of the shredded meat) into a pot of boiling water to cook, fish out, the pure fine meat (fat frying oil) torn into thin filaments, the thinner, the better: fat cuts, put into a pot of lard frying, frying residue frying vegetables to eat is very fragrant, frying lard is good! stay in the pot well.

Warning:

Must not cover the lid, or steam water droplets to the frying pan issued by the loud noise can scare people to death: tearing good shredded meat are put into the lard pot, add soy sauce, cooking wine, sugar, chicken, thirteen spices (you can also use other spices to replace), frying, non-stop frying, in the process of shoveling, rolling, rolling the process of shredded meat more and more fine, the process of the hand is very acidic, the best conditions of a backup assistant. The best way to do this is to have a backup assistant, two people to change the frying: after frying dry if some of the silk is still too thick, you can wait for the cooler hand rolled thin some.

You buy and bread in the processing method is basically the same

But the bread in the is through the fine processing of

To put it bluntly is torn or crushed more finely

So the two kinds of basically the same

But the same thing if a different processing method

Or with a different ingredient to do out of the There will be some difference in the effect.