Seaweed Floss
by Mushroom Empress
Favorite
Difficulty
Easy
Time
5m
Serving
1
Seaweed Floss
1. Cut into 5-7 cm pieces along the texture of the meat.
2. Boil water in a pot under cold water.
3. Skim the blood foam.
4. Add green onion, ginger, star anise, and cooking wine.
5. Simmer on low heat for about 1 hour or use a pressure cooker for 20 minutes.
6. Stew well and fish out.
7. Pour into the bag.
8. Press into shredded pork.
9. Tear it a little bit thinner.
10. Put it in the bread maker.
11. Add sugar, light soy sauce, dark soy sauce, oil, oyster sauce, and salt.
12. Turn on the pork floss or jam function. If you use a wok, stir-fry slowly for 30-40 minutes.
13. Ten minutes before the end, add chopped seaweed and cooked sesame seeds.
14. Let cool.
15. Bottle and seal, keep refrigerated.
16. The toast is fried yellow on both sides.
17. Spread the salad dressing.
18. Put the pork floss on it.
19. Squeeze the salad dressing.
