Homemade Pork Floss

Name: Homemade Pork Floss
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 700g Lean Pork; 3 slices ginger; 2 pieces shallot; 15g Cooking Wine; 15g Soy sauce; 6g salt; 15g Sugar; 10g sesame

by freesiaa-made

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Video address: http://v.youku.com/v_show/id_XMTY1MDIxOTY5Ng==.html?qq-pf-to=pcqq.temporaryc2c

Homemade pork floss is more healthy and safe. It can be used as a snack, used to make pork floss bread, or as a side dish with porridge~
Reasons for hard floss:
1. The lean meat you choose is relatively old, no matter how stewed the meat is, it will become fire
2. Use frozen meat (frozen meat has thicker fiber)
3. The stewing time is not enough, the meat should be stewed until it is soft and can be easily crushed.
4. No loose beating
5. When frying, the fire is too big, and the pork floss cannot be rubbed out.

Ingredients

700g Lean Pork
3 slices Ginger
2 pieces Shallot
15g Cooking Wine
15g Soy Sauce
6g Salt
15g Sugar
10g Sesame

Homemade Pork Floss

1. Lean meat cuts

2. Meat in a pot under cold water, scoop out the foam on the surface after the water is boiled

3. Put the meat out and set aside

4. Scallion, sliced ginger, blanched lean meat, cooking wine, put them in the pressure cooker together, and add the water just soaked in the ingredients

5. After breathing, press on medium heat for 40 minutes

6. Drain the water after cooking, put it in a fresh-keeping bag, and use a rolling pin to crush first, then beat loose

7. Get such loose shreds of pork

8. Pour a little oil in a flat-bottomed non-stick pan

9. Put in shredded pork, add appropriate amount of salt, and stir-fry continuously, using minimum heat throughout the process

10. The shredded pork is almost dry. When it starts to color, add appropriate amount of soy sauce and sugar, and continue to stir fry

11. It takes a total of 30-40 minutes to stir-fry, until the shredded pork starts to turn golden brown and there is basically no moisture

12. Use a blender to beat into puree (if you don't want too much chopped pork floss, you can omit this step and stir-fry the pork until it is completely dry)