Homemade Pork Floss

Name: Homemade Pork Floss
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Thigh; Some Cooked Sesame; Some shallot; Some ginger; Some Cooking Wine; a little Soy sauce; a little salt; Some Sugar; a little pepper

by Xiao Geng's mother

4.6 (1)

Favorite

2

Difficulty

Normal

Time

2h

Serving

2

Lao Geng’s mother doesn’t eat pork floss. It is said that she visited the factory that makes pork floss. She never eats pork floss. Xiao Geng liked to eat pork floss when she was young. When she was young, she eats porridge. Now I eat bread or something These brands are too expensive for him. Now the amount of bread is relatively large, so I made some by myself. My bread machine does not have the function of making meat floss. It combines the bread machine and the oven to make fluffy and delicious meat floss, and the cost is Significantly down, Xiao Geng’s evaluation of my floss is obviously fragrant, but the one that I didn’t buy is chewy. Of course, the floss I bought is not pure pork. "

Ingredients

1000g Thigh
Some Cooked Sesame
Some Shallot

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Some Ginger

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Some Cooking Wine

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a little Soy Sauce

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a little Salt

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Some Sugar

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a little Pepper

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Homemade Pork Floss

1. Prepared ingredients.

2. Peel the leg meat, add fat, add green onions, ginger, cooking wine, and boil with water and simmer for 1 hour.

3. Let the stewed meat cool and shred.

4. Put it in the bread bucket, add the dark soy sauce, light soy sauce, sugar and pepper.

5. Mix in the bread maker for about 5 minutes.

6. Preheat the oven at 150 degrees, put the stirred pork shreds into the baking tray and bake for one and a half hours, during which time it is poured back into the bread machine and stirred for 5 minutes twice, and it should be turned frequently during the baking process.

7. Put the roasted pork floss cold and mix with cooked sesame seeds.

8. Sealed and refrigerated.

Tips:
1. During the roasting process, take it out and pour it back into the bread machine and stir it twice, and the condensed meat should be shredded and loosened. The meat will be more fluffy after doing this.
2. Frequent turning during the baking process, so that the heat is evenly distributed.