Homemade Pork Floss
Overview
My family and friends all like to eat the meat floss bread I make. Not to mention that the meat floss in the supermarket weighs 671 pounds, and I still worry about it when eating it. Since I started making meat floss myself, I can say loudly: the meat floss bread I make is purely natural!
Tags
Ingredients
Steps
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Clean the lean pork hind leg, remove the fascia and cut into thin slices. Add cold water, ginger, green onions, cooking wine, pepper, star anise, cloves, bay leaves, cinnamon and cumin to a pot and bring to a boil over low heat for about 1 hour.
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Remove the cooked meat and wash it in warm water
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Drain.
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Put the meat slices into a thicker food bag and break them up with a hammer. I used local materials and used a bag containing high-gluten flour. It was pretty good and quite thick. Remember to put the meat slices into the bag in batches and hammer it, otherwise the bag would burst.
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The meat that has not been hammered into pieces needs to be processed and shredded by hand. The finer the shreds, the better the taste of the finished product. My family likes it chewy, so I don’t tear it into pieces so much.
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Put 15 grams of sunflower oil that has been sauteed with chives in advance into the bread machine, and add the minced meat.
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Start the jam program. After about an hour, add 60 grams of white sugar, about 10 grams of salt, and an appropriate amount of dark soy sauce. I put about 5 to 7 grams. The color is good (you can increase or decrease according to your own taste). I also added about 15 grams of honey marinade on my own initiative. The taste is surprisingly good.
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After the jam process is completed, friends who like to eat thin meat floss can use a food processor to mince the meat again. The meat floss I made this time was for my grandma, so I also crushed it.
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Preheat the oven to 200 degrees and bake for 50 minutes, taking out and turning every ten minutes.
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Here’s a picture of the finished product! (^_-)-☆
