Seaweed pine

1

Pork washes, drys water with kitchen paper, removes the band, and if you buy rib meat, you can skip this。

2

Skinned pork (both in the back leg and in the ridge) is cut into small pieces and is cut vertically。

3

Scraped pork to the cold, hot to the cold to remove the haemorrhage and wash it with cold water。

4

Washed pork, boiled again, poured a proper amount of water, burned it and boiled it for about 20 minutes。

5

With chopsticks, it's easy to pierce the soup, save the soup, it's very fresh, thin soup. Don't waste it, it's very delicious for noodles or powder。

6

Skinned meat cools, cools it and then loads it in a big bag, with a large scepter, and turns the pork out of it, so that it can be pressed a few times more。

7

The tattered meat was loose and then fell directly into the drums of the baker, with a lid on it and opening the pine function。

8

The meat pine function starts when the mix starts, when the bread hood is opened。

9

Add a spoon of white sesame。

10

Add 10 grams of fine sugar。

11

Add 3 grams of salt。

12

Finally, a small amount of raw smoke should be added, a step that cannot be omitted for the sake of colour and taste。

13

The last three minutes will be left with a broken seaweed, and it will be enough to mix again to the end。

14

The hairy pine is finished, the fresh pine is slightly lighter, and it'll look good when it's cooled。

15

The finished chart。

16

The finished chart。

17

The finished chart。

1. To get fluffy meat floss, make sure to cut the meat along the grain. 2. After one program finishes, if you are not satisfied with the color or moisture level, you can continue with the stir-fry program until the meat floss is dry and fluffy before removing it (please adjust the time appropriately as heat levels vary among different bread makers). 3. When letting the cooked meat floss cool, be sure to spread it out. If the meat floss is piled up, the internal heat will cause it to become soft and lose its fluffiness. 4. The completely cooled meat floss must be stored in a dry, sealed container in a dry, ventilated place. Do not let it get damp, and do not store it in the refrigerator. Use dry chopsticks each time you take some out to avoid introducing moisture. 5. Since homemade meat floss does not contain extra additives, its shelf life will not be as long as store-bought versions; please consume it as soon as possible. 6. You can create other flavors according to your personal preference.