Homemade Pork Floss
Overview
The meat floss outside contains many additives and preservatives. The meat floss you make at home is clean and hygienic, so you can eat it with confidence.
Tags
Ingredients
Steps
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Have all ingredients ready. Wash the lean meat of the hind legs and remove the fascia and skin.
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Put it in a wok, add water, and bring to a boil over high heat to remove the foam.
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Put the meat into a pressure cooker, add boiling water to the pot (cold water will shrink the cooked meat tissue and harden it), just enough water to cover the diced meat for a finger. Add scallions, star anise, ginger slices, rock sugar, and cooking wine and cook for 30 minutes. Use chopsticks to poke the diced meat. If it turns tender when you poke it, it means it is soft enough.
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Take the meat out, put it in a plastic bag, and crush the meat with a rolling pin or spoon.
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Place the crushed minced meat in a large bowl and use a fork to loosen the meat (you can also tear it by hand) until fluffy shreds appear.
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Pour oil (about 15 grams) into the pot, add the crushed pork, stir-fry for a while, add soy sauce, salt (salt and pepper), and thirteen spices. If you like spicy food, you can add some chili powder.
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Stir-fry slowly and continuously over low heat for about 40 minutes. The water in the pork shreds will slowly evaporate, and the pork shreds will become drier and fluffy. Stir-fry until the color is golden.
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Stir fry until almost dry. The fried pork floss should be spread out while it is hot and allowed to cool. The larger the spreading area, the better. Do not allow the pork floss to accumulate.
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After it cools completely, it can be bottled and sealed.
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Finished product picture.
