1. Cut pork into pieces, add green onion and ginger and marinate for half an hour.
2. Put the meat and green onion ginger into the pressure cooker, and put the meat-free water. Put a little pepper and bring it to a boil for 15 minutes.
3. Remove the meat.
4. Mash the meat with one end of a rolling pin, and then use a fork to shred the meat.
5. Put the shredded pork into the bread bucket, add all the seasonings, and turn on the jam function. (If there is no jam function, you can alternately use the stir-frying and baking functions. Be careful: When baking, stir with chopsticks every 10 minutes to avoid burning.)
6. Stir-fry to the dry and wet level you like, then you can get it out of the pot. I like pork floss with a rustling texture.
7. Keep tightly closed after cooling.
