1. Material drawing
2. Cut the green onion into sections, slice the ginger, put it in the pressure cooker together with the hind leg meat, cooking wine, soy sauce, salt, sugar, star anise, grass fruit, and bay leaves, add water, and just fill the meat.
3. Adjust the pressure cooker for the longest time, and boil the meat.
4. Cooked meat, let cool
5. Tear the meat into strips, as thin as possible
6. Add oil to the wok
7. After the oil is 70% hot, turn down the heat, add the fried shredded pork, a little salt and sugar, and fry
8. After stirring for a few minutes, add curry powder and stir again
9. After the curry powder is stir-fried, it can be out of the pan
10. Let cool after frying
11. Put the prepared pork floss in an airtight jar and enjoy the deliciousness at any time
Tips:1. The hind leg meat can be cut into several pieces before it is put into the pot, which is easy to boil soft and boiled. If the pressure in the pressure cooker is not bad enough, press it again
2. The thinner the meat, the better, but this is an extremely tormenting job
3. During the frying process, the mother holds the spatula in one hand and the chopsticks in one hand, and keeps frying to avoid sticking to the pan, and the frying is even, the color and taste will be better
4. The taste is up to personal preference, but should not be too much oil. If there is too much oil, the finished product will be harder, and it will be harder after being cooled, and the taste will not be good.
