Name: Chi Xiang Pork Floss
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 500g pork; 50g sesame; 20g Ginger onion; 3g Cinnamon; 3g star anise; 20ml Cooking Wine; 5g salt; 10ml Salad oil; 3g pepper; 20ml Soy sauce

Chi Xiang Pork Floss

by Lin Binger

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

This time I used black pork. I always advertise this in supermarkets, so I tried to buy some for Xiaobao. Actually, I didn’t think there was any difference in taste. The difference in price was quite big. In short, It’s not as good as the pork grown up on piggrass in my hometown. The cooked pork floss for breakfast is good with bread and congee.

Chi Xiang Pork Floss

1. Cut the black pork into pieces, and prepare the other ingredients. Put the black pork, ginger onion, cinnamon, and star anise in water, add cooking wine, salt, and cook until the meat is half cooked.

2. Put the cooked meat in a fresh-keeping bag and use a rolling pin to beat it, then tear it into filaments by hand. Put the shredded meat into the bread machine, add a little salad oil and a little pepper

3. Pour in the light soy sauce to color and start the jam stall of the bread machine, and use chopsticks to help stir from time to time until the meat is crispy and add cooked sesame seeds.