Old meat pine

1

Pork go to the band, wash the slices。

2

Put pork in the pot, with fresh water, onions, ginger, eight horns, rice wine。

3

Cook the meat for 30 to 40 minutes。

4

And bring the meat out to dry

5

Packed in a fresh bag, smashed with a crutches。

6

Threads are placed in a bakery (if you have a band, you can rip them open with your hand)。

7

Two spoons of corn oil are poured into salt and sugar, and then into raw, old, and fish pores。

8

Two spoons of corn oil are poured into salt and sugar, and then into raw, old, and fish pores。

9

They mix it evenly with chopsticks。

10

Bread machine meat pine, full 1 hour 20 minutes。

11

The meat pine is released and then stored in a preservation box to protect against the tide. Homemade meat pines do not contain any additives, so they must be eaten around a week。

1. The finished pork floss must be stored in an airtight container to prevent moisture absorption and spoilage; since homemade pork floss contains no additives, it must be consumed within about a week. 2. If you like a sesame flavor, you can also add sesame seeds and roast them together. 3. The coarseness of the pork floss is up to your personal preference. 4. You must add fish sauce to homemade pork floss; this makes the resulting pork floss very savory. 5. Use a rolling pin to smash the meat into large shreds. If the membranes haven't been removed cleanly, you can tear them off by hand at this point. Choose lean pork; any cut of lean meat is fine. The membranes must be removed thoroughly, otherwise the meat shreds will stick together and be difficult to separate during stir-frying. 6. If you don't have a bread machine at home, steps 1-7 are the same; simply replace the step of placing it in the bread machine with manually stir-frying over low heat in a pan.