Original beef floss
Overview
The old lady in Hulunbuir brought me a lot of original beef, which is green and pollution-free! I got a piece of meat floss to make for my little baby. I broke half of the meat floss into pieces. My baby loved it so much. I even gave the meat floss names: long-haired and short-haired..., haha...
Tags
Ingredients
Steps
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Soak the beef in water to remove the blood. I should choose the leg meat, I have too much muscle.
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Put the cold buffalo beef into the pot, add a little cooking wine and blanch it, skim off the foam, and turn off the heat when there is no foam.
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Put the blanched beef in the pressure cooker, add peppercorns, star anise, cinnamon, green onions, ginger, bay leaves, cloves, red pepper, and cooking wine, and press for 25 minutes. If some beef is a bit old, press it for a while longer.
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Remove the pressed beef, absorb the moisture with kitchen paper, and tear it into strips along the shredded meat when it is not hot.
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When shredding the meat, remove the fascia and place it in a food processor to fluff it up. Keep an eye on it while beating to make sure it's not too shredded. Don't hit too many at once, split them up.
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Beat the loose meat floss.
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Put a small amount of oil in the pot (I put olive oil), stir-fry the pork floss, just use chopsticks to stir-fry. When the heat in the pot is not too hot, add soy sauce, a little salt, and sugar, and then stir-fry until the flavor is evenly distributed and it dries quickly. If you are not sure how salty it is, just taste it and add it as you go. Don't make it salty all at once and fail. In this way, the meat floss is ready.
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If the baby at home is very small, you don’t need to add salt when frying the pork floss, just add soy sauce. The fried pork floss should be crushed again in a food processor. This is a picture of the finished product.
