The method for making plain meat floss

We have a breadmaker to make mutton fluff easily,just marinate, boil, and stir-fry. Ingredients:

Main ingredients: pork tenderloin (500 grams) Seasoning

Soy sauce (10 grams), old soy sauce (4 grams)Cornstarch (20 grams) sweet sugar (40 grams), green onions (3 pieces)ginger (4-5 slices) Salt (4 grams)Fen spicy powder (appropriate amount), star anise (appropriate amount) A small amount of 13 spices Step-by-step instructions for plain mutton fluff: Pork tenderloinis cut into pieces and marinated with green onions and ginger for half an hour.2. Place the meat and green onions and ginger in a pressure cooker, add water to cover the meat.Add a little star anise, large burn it on high until steam rises, then reduce to low heat for 15 minutes.

3. Remove the meat from the pot.

1.4. Use one end of a rolling pin to crush the meat, then use a fork to make fine threads. 5. Place the fine meat threads in the bread machine and add all seasonings,

start the function.(If there is no jam function, alternate between stir-frying and baking functions; be sure to stir with a bamboo skewer every 10 minutes during baking to prevent burning.6. Stir-fry until you reach your desired dryness or moisture level before serving. I like mutton fluff that has a bit of crunch.

7. Let it cool down, then store in a sealed container.

Use the end of a rolling pin to crush the meat, then use a fork to make it into fine shreds.

Place the fine meat shreds in the bread machine and add all the seasonings, starting the jam function.(For machines without jam function, alternate between stir-frying and baking functions; remember to stir every 10 minutes during baking to prevent burning.）

Stir-fry until it reaches your desired dryness or wetness before removing from the pot. I like meat floss with a crunchy texture.

Allow to cool down, then seal and store.