1. Remove the fascia and fat from the lean meat, leaving 750 grams of pure lean meat. Wash and cut into mahjong-size blanched water. Try to keep it within 500 grams. I have too much meat, and I need to reprocess it in the oven or the two meat floss functions of the bread machine.
2. Put the meat in a pressure cooker, add salt, cooking wine, ginger, aniseed, green onions, and press for 50 minutes.
3. Remove the meat and drain the water
4. Put it into the bag and beat it loosely with a rolling pin.
5. Knock loose meat
6. The big pieces are torn into small meat strips by hand. This step is more boring, if you want the taste to be so good to tear slowly.
7. Put the shredded pork into the bread machine, add salt, sugar, cooking wine, fresh shellfish, sesame oil, five-spice powder, light soy sauce, and select pork floss. The baby can reduce the seasoning by himself.
8. The meat floss function is over, and the meat floss has been formed. I have made a lot of meat and I feel a little moist. You can activate the second meat floss function or use the oven to reprocess it. I choose to use the oven here.
9. Pour the pork floss into the baking tray, and bake the floss at 150°C for 20 minutes. Take out the baking tray and fry the floss every 5 minutes. Bake until the taste is satisfactory. Observe at any time that it cannot be baked. I baked it with a crispy texture.
10. After roasting, it should be naturally cooled and sealed and stored, eat as soon as possible or be frozen and preserved.
Tips:Don't cut the meat too short.
The meat must be shredded.
The process of roasting is constantly observed and tasted.
