1. Preparation of ingredients (Some ingredients are too lazy to weigh one by one, please refer to the materials marked in the recipe text).
2. Remove the fascia from the tenderloin.
3. Cut into small pieces about 2-3cm along the texture of the meat, or thick slices.
4. Put the meat in a pot under cold water, add the blanching ingredients (5 grams of ginger slices, appropriate amount of pepper), and pick up after the meat is broken.
5. Rinse the meat with clean water.
6. Put clean water in the pot again, whichever is submerged, add the cooking ingredients (5 grams of ginger slices, appropriate amount of cooking wine), and cook for another 1 and a half hours after the high heat is brought to a low heat. (It might not take so long if you use a pressure cooker)
7. Until the meat can be easily scattered with chopsticks. Pick up the cooked meat and save the broth for other soups.
8. After the meat is cool, put it into a larger fresh-keeping bag and use a rolling pin to crush it.
9. After rolling, I tore the unrolled meat again by hand. The pile on the left is the effect after hand tearing (you can omit this step if you are afraid of trouble, but the effect of meat floss may not be so good...).
10. Put the shredded pork into the bucket of the bread machine, then pour the seasoning (the seasonings are mixed in advance), and start the bread machine meat floss program.
11. If the pork floss is a bit crisper, you can do the pork floss procedure again.
12. The pork floss is ready, so quickly pour it out and let it dry.
13. Homemade pork floss, without any additives, has a relatively short storage time, so eat it quickly. . .
Tips:1. Because this recipe is for children, it is generally lighter. In fact, there is no need to entangle whether the seasoning is salty or sweet or light. Just make it according to your own taste. If you like spicy, you can add more spicy. If you like sweeter, you can add more sugar. There is no standard, just like it yourself. In addition, it's different. The seasoning taste of the brand is also different, so the seasoning part is for reference only.
2. Although the price of tenderloin is a bit more expensive, it is indeed the first choice for making pork floss. You will find that it is easy to be crushed by a rolling pin after cooking. You can also choose thigh meat after cooking.
3. The meat should not be cut randomly. It should be cut according to the pattern, so that when the meat is torn into silk, it will maintain a certain length of fiber, and the finished meat floss will not appear very finely shredded.
4. The amount of meat should not be too small. When there is less meat, the shredded meat cannot be rubbed together when the bread machine is stirred, which will affect the fluffy effect of the meat. If there is too much meat, it will fly out of the barrel.
5. After blanching the water, I changed the water to boil the meat. The broth of the boiled meat is very fresh. Don't throw away this good thing. It is the best for other soups.
6. After rolling the rolling pin, I took a little time to tear the meat slices that were not very thin. The process was a bit abused, and the pursuit of quality was a bit tired. . . .
