Pork floss
Overview
When making Qingtuan dumplings during Qingming Festival, I first made a lot of meat floss. Pork floss can be eaten on toast, in noodles, or mixed with salted egg yolk and added to green dumplings. To make your own meat floss, you can choose high-quality meat, which is hygienic and delicious. I made two kinds of pork floss, one with cumin and one without cumin, both are delicious. ^^
Tags
Ingredients
Steps
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Wash the meat, cut it into pieces, put it in a pot, add ginger, green onions and water, bring to a boil and skim off the foam. Cook for a while longer, about an hour, until the meat is cooked through. Making pork floss yields a pot of broth. ^^
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After cooking, take it out. The broth can be drank directly or cooked with noodles. ^^
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Use a rolling pin to pound the meat into shreds, the finer the better.
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Clean the pot, heat the pot to dry the water in the pot, pour in the shredded pork, add light soy sauce, oyster sauce, salt, and sugar, stir-fry over low heat to allow the water in the meat to evaporate. You don’t need much seasoning, just mix it by stirring constantly. You can add it slowly while frying.
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Add some sesame oil during stir frying. However, this step can be omitted. If you add too much sesame oil, if it is stronger than the meat aroma, it will cover up the original flavor of the meat floss. You can add no sesame oil, or just a little bit.
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It’s fried! Divide the floss into two parts, add cumin to one part, and stir-fry a few more times. You can put it in a clean crisper and take it as you go. ^^
