pork floss

Recipe Recommendations

• pork tenderloin appropriate amount
• onion appropriate amount
• Jiang appropriate amount
• octagonal appropriate amount
• soy sauce appropriate amount
• salt appropriate amount
• red wine appropriate amount
• sesame appropriate amount

• salty and sweet
• fried
• several hours
• senior

Steps for pork floss

1

Slice the pork tenderloin (cut smoothly), put the pork tenderloin in water to boil out the blood foam, and wash the pork tenderloin for later use.

2

Boil onions, ginger (cut into sections), star anise with the meat and add a little salt. (First use a high heat to boil the water, turn to a low heat and cook for about 2 hours)

3

Put the cooked meat into cold boiling water and drain it.

4

Drain the meat after water and place it in a fresh-keeping bag.

5

Roll out the meat flat with a rolling pin.

6

Use a fork to shred the meat, as thin as possible.

7

This is the shredded pork that I spent more than an hour making (this requires patience and time).

8

Put a little corn oil on the pan and wait until the oil heats up the meat floss.

9

Stir fry over high heat. After frying the meat floss until there is no water, turn to low heat and stir fry slowly. At this time, add red wine (to remove the fishy smell and increase the aroma of meat), soy sauce, and honey to taste.

10

Stir fry until the meat floss changes color and add sesame seeds until the meat floss is fully cooked.

11

This is the finished meat floss that was fried over low heat for an hour.

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