Homemade Pork Floss

Overview

Meat floss is delicious, but it’s too expensive and has a lot of additives. It’s better to make it at home. It’s safe, affordable, and tastes good!

About one pound of tenderloin
Remove a little bit of fat and fascia attached to the surface
Cut into four pieces along the direction of the muscle fibers and put them into a pot of cold water
After the water boils, boil for one minute to remove the blood foam
Remove the pieces of meat, wash the remaining blood foam on the surface with warm water, put it into a pressure cooker, add green onion slices, ginger slices, and water to cover the meat, and press for 20 minutes until the pork is soft and rotten
Take out the pressed pork and let it dry for a while. Use a rolling pin to roll it out along the direction of the muscle fibers and roll it into thin slices
Then tear it into thin strips, the thinner the better (it takes more time, you can tear it while watching the drama)
Pour sunflower oil into the bread machine
Pour in shredded pork
Add salt, sugar, light soy sauce
Start the dough kneading function, mix thoroughly, taste the taste, and adjust if not suitable
Start the jam function (1 hour and 20 minutes for my bread machine), and stir occasionally to prevent the surface and walls from becoming sticky due to high temperature. This picture shows the state after the jam process. The meat is fluffy but not dry enough
Start the jam program again until the meat floss is as dry as you like