Homemade Pork Floss

Name: Homemade Pork Floss
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1380g Plum meat; Some ginger; Some shallot; 1/2 a spoon salt; 2 tablespoons Salad oil; 2 tablespoons Sugar; 2 tablespoons Soy sauce

by Lao Fang Xiaoyu

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

This is the "Homemade Pork Floss" taught to customers during private baking on weekends; originally it was good to buy about 500 grams of plum meat, but the customer found that plum meat was very good, so he bought 2 It’s too much; I was worried that the bread machine could not do so much at one time, so I thought about making wok frying. In fact, it was the first time I used fried pork floss. I was a little worried at first, but later I felt better. Finally, the two copies were compared. In terms of appearance, the bread machine version is thinner and more velvety than the fried one. In terms of taste, customers think that the fried pork floss is more fragrant and chewy than the bread machine dried~~~

Ingredients

1380g Plum Meat
Some Ginger
Some Shallot
1/2 a spoon Salt
2 tablespoons Salad Oil
2 tablespoons Sugar
2 tablespoons Soy Sauce

Homemade Pork Floss

1. Prepare fresh plum meat

2. After washing, cut into long strips and soak in water for 10 minutes

3. Put the soaked plum meat into the pot, add green onion and ginger

4. Bring to a boil on high heat, skim off the blood foam and turn to low heat for 20 minutes

5. After removing and draining, tear it into filaments by hand

6. Put it in a fresh-keeping bag and tap it loosely with a rolling pin

7. Half into the bread bucket

8. Add 2 tablespoons of sugar

9. 2 tablespoons light soy sauce

10. 2 scoops of salad oil

11. 1/2 tablespoon salt

12. Stir well

13. Put it in the bread machine, select the jam program

14. Bread opportunity turns on its own

15. Don't walk away at this time, turn for a while, but the chopsticks can be pulled down, more even

16. Put the other half into the wok, add the same seasonings as the bread maker version above

17. Turn on the minimum heat and fry slowly, and then when you encounter a bigger one in the middle, tear it open by hand

Tips:
1. Choose plum meat or pig lean meat, but plum meat is the best and most tender.
2. Don't be too troublesome when you tear it by hand after it is allowed to cool. It is best to tear it into thin filaments.
3. After it is completely cooled, put it in a fresh-keeping box, and it is safest to eat as soon as possible.