【homemade Pork Floss】

Name: 【homemade Pork Floss】
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Lean Pork; a small piece ginger; A paragraph Green onions; 5g salt; 20~25g Light salt soy sauce; 20g Sugar; 20g Cooking oil

by Warm blue 0429

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Pork floss has many uses. Sushi, bread, cake, stuffing, porridge, etc. are all excellent choices.
I have done it several times before, and the process of frying dried pork floss is really painful.
Now that you have a bread machine, it’s much easier~~
As long as the meat is cooked and thrown into the mixing bucket, the rest of the work can be handed over to the hard-working and loyal "Baker Brother"! It feels really easy, convenient and easy to eat!
Homemade pork floss, let’s make it together~"

Ingredients

500g Lean Pork
a small piece Ginger
A paragraph Green Onions
5g Salt
20~25g Light Salt Soy Sauce
20g Sugar
20g Cooking Oil

【homemade Pork Floss】

1. Prepare lean meat, green onions, and ginger;

2. Wash the lean pork meat, remove the white fascia, cut into small pieces, put them into the pot together with the sliced ginger and green onions, and add an appropriate amount of water;

3. After the high heat is boiled, change to a low heat and cook until you can easily poke it in with chopsticks;

4. Remove the lean meat, dry the surface moisture, and let cool;

5. Put the lean meat in a fresh-keeping bag and roll it into shreds with a rolling pin. If there is agglomeration, it must also be torn apart;

6. Put the shredded pork and all the spices into the mixing bucket of the bread machine;

7. Select the jam function, and then wait for the bread machine to finish;

8. When the time is up, open the lid and decide whether you need to do another procedure according to the condition of the meat floss. Then the ready-made pork floss can be sealed in a can after cooling. I used 1 and a half jam program for this 500g one.

Tips:
1. The fascia on the meat must be removed, otherwise it will affect the taste and is not conducive to stirring;

2. The specific operation time should be adjusted according to the amount of meat. I made 500g of pork and used 1 and a half jam procedures.