Spicy pine

By VicentaLakin

Spicy pine
This one I made is spicy pine, with chili. It's delicious. It's been made for a long time, it's particularly fragrance, and it's been in a sealed box for over a week, and it's still delicious! By the way, this morning I blew up a couple of slices of cedars, saw the pine next to it, put a sesame sauce on it, spread the spicy pine and bite it down

Recipe Recommendations

  • pork loin 300 grams
  • octagonal 1
  • geranyl 3 tablets
  • onion appropriate amount
  • ginger slices appropriate amount
  • edible oil appropriate amount
  • salt appropriate amount
  • chili powder appropriate amount
  • white pepper appropriate amount
  • spiced powder appropriate amount
  • white granulated sugar appropriate amount
  • cooking wine appropriate amount
  • Xianbeilu appropriate amount
  • soy sauce appropriate amount
  • soy sauce appropriate amount
  • chicken essence appropriate amount
  • cooked sesame appropriate amount

Steps for Spicy pine

  • Make Spicy pine step 0
    1
    The pig's ridge picks out the fat on the meat and the rib. Clean up, cut into medium size meat, cold water into the pot, onions, ginger chips, wine, fragrance, eight-point fire
  • Make Spicy pine step 1
    2
    The water turns on the fire, and it boils while the foam on the surface is removed。
  • Make Spicy pine step 2
    3
    It'll just be able to stick a chopstick in the meat
  • Make Spicy pine step 3
    4
    Put the meat in the meat bag, press the meat in the direction of the meat machine with a stick
  • Make Spicy pine step 4
    5
    Got some bottom oil in the toaster
  • Make Spicy pine step 5
    6
    Tore the meat to pieces and put it in the toaster. Turn on the bakery, 45 minutes
  • Make Spicy pine step 6
    7
    Forty-five minutes later, the meat had already lost a lot of moisture, but it had not yet reached the level of brittle. At this point, we add raw, old, cactus, chili powder, salt, sugar, white pepper, chicken, sesame. Turn on the second set, 45 minutes
  • Make Spicy pine step 7
    8
    After 90 minutes of fried meat, it's so crumbly and tastes so good

    • Spicy pine Make Tips

    1. Before boiling, the fascia on the meat must be removed completely; otherwise, these tissues will easily stick the meat tightly together, causing it to clump into large chunks and making it impossible to produce fluffy meat floss. 2. Fish sauce is typically added when making meat floss. I didn't have any, so I substituted it with ready-made scallop sauce. If you have neither, oyster sauce can be used. If you don't have oyster sauce either, just use dark soy sauce and light soy sauce, but remember not to add too much soy sauce, or the flavor will be too strong. 3. After the meat is cooked, use a rolling pin to press hard along the grain; this makes it very easy to shred the meat into strips later. 4. The [Stir-fry] function on various bread machines yields similar results. The default standard program is usually 30 minutes; running two [Stir-fry] cycles is enough to complete the meat floss. If you prefer the crispy texture of my version, you can extend the stir-frying time or run the cycle three times. 5. If you don't have a bread machine, you can also stir-fry it in a pan. Stir-fry slowly over low heat; it requires patience, but you can also eat it while frying. 6. Personally, I think you can add a bit more sugar when seasoning spicy meat floss; the combination of sweet and spicy flavors is delicious

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