1. Prepare all the ingredients. Wash the lean meat of the hind legs and remove the fascia and skin.
2. Put it in a wok, add water, and boil on high heat to remove any foam.
3. Put the meat in a pressure cooker, add boiling water to the pot (cold water will shrink and harden the cooked meat tissue), just one finger after the water has covered the diced meat, add the shallots, star anise, ginger slices, rock sugar, cooking wine, and cook for 30 Minutes, poke the diced pork with chopsticks, and it will be rotten after one poke, indicating that it is soft enough.
4. Take the meat out, put it in a fresh-keeping bag, and crush the meat with a rolling pin or spoon.
5. Place the crushed minced meat in a large bowl, loosen the meat with a fork (you can also tear it by hand), and the fluffy shredded meat will appear.
6. Pour oil (approximately 15 grams) into the pot, add the crushed pork, stir fry for a while, add soy sauce, salt (salt and pepper), thirteen spices, add some chili powder for spicy ones.
7. Stir-fry slowly over a low fire for about 40 minutes. The moisture in the shredded pork will slowly evaporate. The shredded pork will become dry and fluffy. Fry until the color is golden.
8. Stir fry until almost dry. The fried pork floss should be spread out while it is hot and let cool. The larger the spread area, the better. Don't make the pork floss accumulate.
9. After cooling thoroughly, it can be bottled and sealed.
10. Finished picture.
Tips:1. It is not difficult to make pork floss, but it takes time. The process of tearing pork floss is the most challenging.
2. For the meat floss, use pure pork hind leg meat, and the fat and fascia must be removed.
3. Do not place the torn shredded pork, start frying immediately, otherwise it will be air-dried soon. If you can’t fry it right away, put it in an airtight box and store it in the refrigerator.
4. If you like spicy flavor, you can add some chili powder.
5. When the fried pork floss is allowed to cool, it must be spread out as much as possible. If the floss is accumulated, there will be heat inside to make the floss soft and not fluffy.
6. The thoroughly cooled pork floss should be stored in a dry and airtight container in a dry and ventilated place, not damp, and dry chopsticks should be used every time it is taken, and no moisture should be brought into it.
