The meat should be cut into small pieces of 3-4 cm against the grain.
Cook in the pressure cooker for 30 minutes, and the meat must be thoroughly rotten.
I used an electric pressure cooker to cook for 55 minutes.
After stewing the meat, put it in a fresh-keeping bag and roll it flat with a rolling pin. Many people think that it is enough to crush the meat into strips, but it is not enough.
You have to press the meat pieces into strips and the strips into paste to see the fibers of each piece of meat.
Shred the minced meat one by one, and the more you cut, the better. This is directly related to the fluffy degree of the final meat floss.
Many people just tear it twice to save trouble, which is definitely not acceptable.
After completing the above steps, you can start frying the meat floss. Set a fire? Fire? All wrong.
Be sure to turn on a small fire, the smallest one.
When the fire is big, the minced meat directly sticks to the pot, and the fried meat must be crispy.
Even a fire is not good. The meat hardens too fast, and it hardens before it becomes loose, so it is impossible to chew and stir up "cotton balls".
It must be slow fire. In this sense, the frying method of fried pork floss is very inaccurate. It should be baking, drying the water and leaving the essence.
After the meat is put into the pot, it must be quickly turned over. You can use a pair of chopsticks to turn up and down, turn left and right, pick up a mass of minced meat and shake it off from top to bottom.
How fast? The hand basically kept moving until the minced meat gradually turned into cotton wool.
Turn too slowly, or it won't come loose, or the meat is too hard.
Many people fry for more than ten minutes and give up when they see that the minced meat has not turned into floss. I want to say-how can delicious food be so easy? It's still early.
Take the amount of minced meat in half a household pot as an example. It takes at least 30 minutes to turn minced meat into fluffy meat. The change process of minced meat is like this-more and more scattered-gradually you can see a lot of gold threads-more and more fluffy-and finally you can't see the meat strips, they are all loose.
skill
When all the minced meat becomes a pot of minced meat, when can it be cooked? This is the key to your success in busy work for most of the day. If you don't control it well, all your previous efforts will be in vain.
Cooked too early, the moisture has not been controlled to dry, and the meat is soft and easy to mold, which is not conducive to preservation.
It's too late to do it, even if it's a few seconds late, the meat floss is too hard, and even if it's loose, it's too hard to bite.
A key skill is to grab a handful of floss and hold it tightly in your hand. As long as you put the palm of your hand, the meat floss can immediately bounce back to its original shape, indicating that it can be cooked!