HOMEMADE FLOSS RECIPES

Steps:

• Cook the pork with ginger and spring onion. I use the leftover pork from the Chinese soup, it tastes so much better and more flavoursome.
• Put the pork in a pan, do not add oil, cook until medium low heat. Use your hands or spatula to shred the pork finely.
• Keep stirring and after around 20 minutes to half an hour, or until the shredded pork dry totally, add in seasoning, mix well, done!

Steps:

• Remove the fascia fat from the lean meat and cut into 2-3 cm squares.
• Put the meat in a pot under cold water, cut a few slices of ginger and blanch it in the water. Just cook until all the meat changes color.
• Wash the blanched meat pieces, discharge the rice cooker, and then cut a few slices of ginger, add water that has not had the meat pieces, and cook them. It is cooked to the point where the meat can be easily opened with a stick of chopsticks.
• Take out the cooked meat and let it dry in water. The remaining broth can be used to cook noodles or something, so don't waste it.
• The cold meat pieces are packed in fresh-keeping bags, and they are beaten and crushed with a rolling pin to turn the meat pieces into meat strips.
• Put the meat strips into the bucket of the bread machine, and use the mixing program to stir for a few minutes. Just watch the meat strips become thinner, and don't stir for too long.
• Just stir it like this. Later, I thought it might have been stirred like this, so the pork floss would be so shredded.
• Take a bowl. A spoonful of light soy sauce, a spoonful of corn oil, a little salt, and a spoonful of Thai sweet chili sauce, stir well.
• Pour the adjusted juice into the meat and start the meat floss or jam program. Note that people must watch the status by the side. Generally, the first 15 or 20 minutes is only to bake, be careful not to bake, and use chopsticks to stir a few times every few minutes. When you start to bake and stir later, you also need to look at the status. Later, you can almost end it. You don’t have to wait for the end of the program.
• The prepared meat floss is spread out to cool, and finally sealed and canned for storage. There are no preservatives in the homemade pork floss, so eat it as soon as possible and don't leave it for too long.