MEAT FLOSS BREAD RECIPES

Steps:

• Wash the pork and then cut into larger chunks around 3 to 4 cm.
• Cook them in boiling water for around 5 minutes to remove the impurities. Transfer out and wash again.
• In high pressure cooker or a large pot, add ginger, green onion, star anise, soy sauce and Sichuan peppercorn and pork; pour enough water to cover the pork meat. Add 1 tablespoon of light soy sauce too. For high pressure cooker, cook for around 20 minutes until the pork is soft. If you use pot to simmer, simmer them for 40 minutes and add slightly more water (3 cm higher) and check the water level from time to time. Add hot water if necessary (make sure the pork is covered with water).
• Transfer out and cool down; finely shredded by hand.
• For bread-maker
• For pan frying

Steps:

• Wash the tenderloin and cut into pieces for later use; put the meat in a pressure cooker, add 3 scallions, 3 slices of ginger, 2 aniseed and 1 small piece of cinnamon. After the meat has been submerged in water, press for 5-10 minutes after SAIC Chopsticks can be easily pierced through
• After the meat is cooked, remove and drain the water
• Use a rolling pin to smash into thin filaments; then spread the shredded pork evenly in the pot and reduce the heat to a minimum
• While frying, add sugar, salt, cooking wine, and seaweed in turn; keep frying, the water in the shredded pork will slowly evaporate; keep frying for about 30 minutes, and the meat will become dry and fluffy.
• The fried pork floss should be spread out while it is hot and let cool. The larger the spreading area, the better. Don't make the pork floss accumulate. It can be bottled and sealed after it is thoroughly cooled.