Homemade Pork Floss---bread Machine Version
1.
Clean 350 grams of lean pork meat, drain the water, cut mahjong-sized cubes, put them in a large bowl, and add all the seasonings.
2.
Add appropriate amount of water to the electric pressure cooker, put a large bowl into the pressure cooker, and press the ribs button.
3.
At the end of the program, open the lid, pick out the meat, drain the soup, and put it in a fresh-keeping bag. Remember to set one more layer.
4.
Use a rolling pin to beat the meat pieces and break them into shreds. This step is only rough processing.
5.
The most critical step is that the shredded pork is uneven after beating, so be patient and use your hand to tear the shredded pork into uniformly thick threads.
6.
Put the torn shredded pork in the bread machine, add two small spoons of salad oil, and start the automatic stir-frying. After a program is over, the shredded pork becomes a little dry, and then start the stir-fry button again. Stir-fry until the shredded pork is completely dry.
7.
Pour out the shredded pork, place it in a pan, rub the shredded pork back and forth with both hands to make the shredded pork more fluffy and serve as a floss.
8.
Finished picture. Keep tightly closed after cooling.
Tips:
1. Tear the shredded pork into thin threads of uniform thickness, with enough patience.
2. The fried shredded pork will be more fluffy after being rubbed with both hands.
3. The power of the bread machine and the amount of shredded pork are different. The stir-frying time should be flexibly controlled. The last few minutes should be optimistic to avoid frying.
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