Do it yourself. He had not eaten meat floss T yet, so he would definitely like it. And I really, really want to make meat floss bread.
So with this very reluctant production of meat floss...
But doing it yourself is not without benefits. I don't like particularly sweet meat floss, but I still feel that there is too much sugar when I buy more. What I make is spicy, has less sugar, is more five-spice, and is more in line with my taste, so I will have a happier time eating.
I wish all chefs like me, cooking is an attitude and expression, and enjoy every dish happily.
Spicy pork floss
By WillowHoppe
Recipe Recommendations
Steps for Spicy pork floss
1
Pour pork tenderloin over water to remove foam.
2
Change the water and simmer the pork tenderloin with ginger, scallion and star anise for 45 minutes.
3
The part that requires the most patience. Using a fork and hand, tear the meat into strands. The thinner it becomes, the more fluffy it becomes. I obviously went to school all day and was in the mood to be lazy. I didn't tear it carefully enough.
4
I finally tore a rough picture out, and I must take pictures to commemorate it.
5
Put less oil in the pan and put the shredded pork in and stir-fry. First give cooking wine and soy sauce, stir-fry until dry, then add all other seasonings, and adjust according to personal taste. Stir fry slowly over medium to medium heat. Use two forks to flip. Because small pieces of silk will dry out, large pieces of silk may not be noticed when tearing, but they will appear after a while. Use a fork to continue tearing open the large piece. Stir fry in this way until the shredded pork is dry and becomes a loose meat state.
6
The stir-fried shredded pork is spread and cooled before being used or stored in a sealed bottle. If it's still too long, use scissors to shorten it, and the effect will be better.