1. About a pound of tenderloin
2. Remove the fat and fascia attached to the surface
3. Cut into four pieces along the direction of the muscle fibers, and put them in a pot of cold water
4. Boil for one minute after the water is boiled to remove blood foam
5. Remove the meat pieces, wash the remaining blood foam on the surface with warm water, put it in a pressure cooker, add green onion, ginger slices, and clean water that has not been over the meat, press for 20 minutes, until the pork is soft and rotten
6. Take the pressed pork out and let it dry for a while, roll it out along the direction of the muscle fibers with a rolling pin, and roll it out into thin slices.
7. Tear into filaments, the thinner the better (it takes more time, you can tear it while chasing the drama)
8. Inject sunflower oil into the bread machine
9. Pour shredded pork
10. Add salt, sugar, light soy sauce
11. Start the kneading function, stir well, taste the taste, adjust if it is inappropriate
12. Start the jam function (my bread machine is 1 hour and 20 minutes), and stir it from time to time to prevent the surface and walls from squatting due to the high temperature. This picture is a state after the end of the jam process, the meat is fluffy, but not dry enough
13. Start the jam program again, until the meat floss is dry as you like
Tips:The mixing and roasting time is related to the amount of meat and humidity. The time should be controlled according to the actual situation, and it should not be baked.
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