Name: The Meat Floss is Cleverly Made without Tearing
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork loin; Some White sesame; Some Seaweed; 3 slices ginger; 2 star anise; 1 Cardamom; Some Shallots; 3 tablespoons Soy sauce; 2 tablespoons Cooking Wine; 1 tsp salt

The Meat Floss is Cleverly Made without Tearing

by White Rabbit^^Sugar~

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

Every time I got sick when I was a child, my mother would buy me a package of pork floss and eat it with rice porridge to clear my stomach and intestines.
I remember the super classic Sanhong Meat Floss, which was packaged in blue and red, with a boy holding a bowl, happily thumbing up and smiling happily. This is my favorite snack when I was a kid, but it's a pity that it tastes different now.
If I remember correctly, my mother has used an old-fashioned coal stove to make homemade pork floss. At that time, I can't remember the flavor of the pork floss, but the scene of making the pork floss is like magic. But then she yelled that it was too troublesome and she never did it again.
A few days ago, on a whim, I did it myself. In the beginning, I tore the velvet meat with my hands to vomit blood, but then I found a simple method, which saves a lot of trouble. As long as you pay attention to the heat, you can make fluffy pork floss without tearing the meat, which is not bad. "

The Meat Floss is Cleverly Made without Tearing

1. Wash and soak white sesame seeds

The Meat Floss is Cleverly Made without Tearing recipe

2. Drain the water, do not put oil in the pan, and sauté on low heat until the fragrant flavor is obtained.

3. The sesame seeds are bright and oily, and the taste is crispy and complete.

4. Material drawing. . .

5. Put the ginger (3 slices), green onion (appropriate amount), star anise (two), cardamom (one) and the mixed sauce in the pot, add two large bowls of water, and cut the meat into small pieces (cut along the muscle fibers). Oh), boil. Remove the scum after the water boils. You can easily rub through the meat with chopsticks and you can get it out of the pot.

6. Press the meat with chopsticks, pressing along the fibers, until the meat is loose.

7. Tear the meat along the fibers into small pieces, as shown in the picture, without tearing it into minced meat.

8. Filter the soy sauce and stew of the meat before cooking, pour it into the pot, add a small bowl of water, put the meat in the pot and continue cooking. Turn on a low heat and stir-fry the meat with a spatula (it's a bit patient, but it's much better than shredded meat). Continue to stir fry until it is the same as the above picture, and taste the taste. At this time, you can add some salt and MSG according to your personal taste. The sugar should be put when the meat is about to dry, so that it is not easy to paste the pot until the meat is fried. Dry, turn off the heat and fry if necessary. Pay attention to the heat, you can pour some oil intermittently in the stir-frying process to avoid the flossy meat taste dry and hard.