meat floss

1

Cut the washed meat into slices.

2

Stewed meat. If you have a pressure cooker, use a pressure cooker faster. Cook for about 15 minutes, and the meat can be shredded with chopsticks. If you don't have a pressure cooker, use an ordinary pot. Electric rice cookers or electric saucepans will do, as long as the meat can be shredded. (After stewing, add salt and sugar, and color with a little soy sauce. Or add brown sugar.)

3

Start fighting the meat. To grind meat into meat floss, there are generally two steps. The first step is to turn the meat into shredded meat strips. The second step is to evaporate the water and turn the lean meat fiber into strips. When doing it, turn on a low heat to evaporate water.

4

After stewing, stir fry in the pan.

5

Stir fry while grinding with a shovel.

6

Take a break in between.

7

Stir fry the second time until it does not stick to the pan.

8

Can you see that the very thin fibers are loosening up?!! In fact, I haven't been so loose in a long time. Sometimes it tastes good with a little moisture. Let's see what you like.

9

Place the fried meat floss on a plate.

1) If you are using a pressure cooker, simply stir it inside the pot with chopsticks, and you will find that the meat has turned into fine shreds, provided that the meat has been stewed until it is tender enough. If you don't have a pressure cooker, transfer the meat to a frying pan and crush it with a spatula for this step. Note that if there is still a lot of broth left after stewing the meat, pour some out; otherwise, it will turn into a paste. 2) After completing the first step, it is best to let the meat cool down a bit, which helps with evaporating the moisture in the second step. It is easy for the food to stick to the bottom at the beginning of the second step, so pay special attention to stirring from the bottom frequently. At this stage, use a frying pan; you won't be able to maneuver well in a pressure cooker. Press the meat with the spatula and move it in circles—I hope this description makes sense? The point is to loosen the fibers of the meat, so regardless of the method, anything that achieves this goal is correct. When most of the moisture has evaporated, the pot won't stick anymore. It took me 10 minutes to complete the second step with this batch of meat. 3) Last time I used a food processor to make the meat floss; this time I am demonstrating the traditional method, so I am using a pot. If you don't want to do the manual work, you can stew the meat until tender, remove it, blend it in a blender, and then put it in the pan to fry it dry. Remember to stew the meat until it is very soft; otherwise, it will just become minced meat and won't become fluffy.