Delicious pork floss is made this way!

Rousong, also known as meat floss or meat crumbs, is not only delicious but also highly nutritious. It is a common sight on bread or sushi rolls. What is rousong made of? And how can it be made deliciously?

Fish Rousong

Rousong is a dehydrated product made by cooking meat until tender, then stewing and shredding it. It is nutritious, easy to digest, convenient to eat, and easy to store. Besides pork, beef, rabbit, and fish can also be used to make various types of rousong. It is suitable for preservation and easy to carry.

As early as the Mongol Empire, Genghis Khan's troops on campaigns across Eurasia used rousong and milk powder as dry rations. According to Marco Polo's travel records, Mongol cavalry also carried a type of rousong. The production of rousong is simple and does not require "refined processing," and it was already perfected in the early Mongol period. There are no legends of rousong in the predecessor of the Qing Dynasty, the Great Jin, but the later Jin and Qing Dynasties were influenced by Mongolian cuisine and subsequently adopted it.

Made by dehydrating beef, lamb, lean pork, fish, or chicken, rousong is a common snack in Asia, popular in Mongolia, China, Japan, Thailand, Malaysia, and Singapore.

Most rousong is ground into a fine powder, making it suitable for children. It can be mixed into congee or used as a dip for steamed buns. It can also be made with red yeast rice, sugar, soy sauce, and cooked oil.

Pork Rousong Recipe

1. Wash the lean pork, remove any fat and sinew, and cut into small cubes.

2. Wash fresh ginger and slice thinly; wash the white part of the scallion and cut into one-inch pieces, set aside.

3. Place the lean meat cubes in a pot, add 600 ml of chicken stock, soy sauce, Shaoxing wine, fresh ginger slices, and scallion sections. Bring to a boil and cook until the meat is tender and the sauce is almost reduced. Remove the meat and shred it along the grain into fine strips.

4. Heat a wok over a flame, add peanut oil, and once hot, add the shredded meat and spread it out. Use low heat to slowly roast and stir-fry continuously until the meat is dry and fluffy.