Crispy and delicious~~~original pork floss

Overview

I’ve always wanted to make pork floss, and I finally started making some yesterday. Since I started making it around 8pm, it was already 11pm when it was done. My family was all asleep, and I was watching the bread machine alone, smelling the fragrance that filled the room. I checked the dryness and humidity, and stirred it with chopsticks. I didn't feel sleepy at all. Although this is the first time I have made it, I am quite satisfied with the finished product, especially the taste which has been well received by the whole family. The texture is as crispy as the ones I bought. Personal summary: I cooked the meat in a pressure cooker. After cooking, I didn’t cook it immediately because something delayed me. It took me 4 hours to start. The meat has been soaked in water. When I took it out, it felt like it was overcooked and it fell into pieces when I pinched it lightly. And without drying the water, the meat was cooked directly after taking it out, which resulted in a high water content in the meat and greatly increased the baking time. I first used the jam function. After observing it for a while, I found that if I kept stirring like this and waited for the water to dry, my pork floss would probably become crumbs. So I gave up using the jam function and used the stir-fry and bake functions alternately. Because my meat is relatively moist and the baking time is relatively long, I have to use chopsticks to turn it every 10 minutes or so to avoid burning. It finally took nearly 2 and a half hours to make. 500 grams of meat will only cost around 220 when cooked.

Tags

• snacks
• home cooking
• children
• old man
• afternoon tea
• winter recipes
• ginger
• green onions
• light soy sauce
• old soy sauce
• pork
• soft white sugar
• thirteen incense
• zanthoxylum bungeanum
• pepper
• salt
• vegetable oil

Ingredients

Steps

1. 1 Cut pork into cubes. (The pork I bought has a little fat)

   

2. 2 Put the meat, onion and ginger into a pressure cooker and add water to cover the meat.

   

3. 3 Add a little Sichuan peppercorns, bring to a boil over high heat and then reduce to low heat for 15 minutes.

   

4. 4 Remove the meat.

   

5. 5 Mash the meat with the end of a rolling pin and use a fork to shred the meat into thin strands.

   

6. 6 Put the shredded pork into the bread bucket, add all the seasonings, and turn on the jam function. (If there is no jam function, you can use the stir-fry and bake functions alternately. Please be careful: when baking, stir with chopsticks every 10 minutes or so to avoid burning.)

   

7. 7 Stir-fry until it is as dry and wet as you like and then it is ready to serve. I like the floss with a rustic texture.

   

8. 8 Let cool and then seal and store.