meat floss

By TrentonRodriguez

meat floss
Ingredients: salt,chili,MSG,onion,Jiang,garlic,spiced powder,soy sauce,aniseed

Recipe Recommendations

  • onion appropriate amount
  • aniseed of 4
  • Jiang appropriate amount
  • garlic appropriate amount
  • salt appropriate amount
  • soy sauce appropriate amount
  • spiced powder appropriate amount
  • chili a dispensable
  • MSG appropriate amount

Steps for meat floss

  • 1
    Shred the lean meat (as small as possible), slice the ginger, cut the green onion, and the aniseed into a wok and boil it (more water), boil it for about an hour (low heat: 45 minutes-60 minutes)
  • 2
    When the water is drying quickly, remove the onions, ginger, garlic, and aniseed, leaving only the shredded meat; add appropriate amount of salt and soy sauce, and use a frying spoon (loaded with a shovel) to mash the shredded meat with the five-spice powder (the shredded meat with moisture is easier to tear), stir fry and mash repeatedly until the shredded meat becomes a small piece of silk.(If it dries during the mashing-stir-frying process, you can add some boiling water to prevent the pan from being burnt)
  • 3
    During the process of frying the shredded pork, still mash it repeatedly. At this time, pay attention to constantly stir the shredded pork (already formed) to prevent it from getting stuck in the pan. After the pan is dry, dry the shredded pork (the drier it is, the longer it can be stored) for about 20 minutes (if it is chili powder, add it to the soup and boil it out in step ①). During the process, keep using a fan to remove the water vapor in the pan

    • Recipe Categories

    Recipe recommendation