The detailed process and true experience of making homemade perfect meat floss

　　Pork floss This is a nutritious and delicious food that many children love. Today, I will summarize the detailed process and real experience of making healthy and perfect pork floss at home, so you can easily learn how to make healthy pork floss suitable for children.

The main tools I use for making pork floss are the rolling pin at home. The pork floss made with it is very good, and there is a big difference between it and the pork floss made with a food processor. It is much tastier.

Ingredients:

Pork Lean meat About 750g, 4 segments of scallions,Ginger 4 slices, 1 slice of dried tangerine peel,Sichuan peppercorns More than 10,Star anise 2, a little bit of rice wine.

Seasonings:

Use 30g of light soy sauce for every 330g of cooked meat, 6g of old soy sauce, 3g of salt, and 2g of fish sauce and 40g of corn oil and 45g of fine sugar.Methods: 1. First, wash the lean and lean pork and cut it into small pieces. If you prefer coarse fibers, cut it into large pieces, and if you prefer a more delicate texture, cut it into small pieces.

Although cutting the lean and lean pork into small pieces is a bit troublesome, it is very beneficial for the subsequent steps.

2. After cutting the pork into small pieces, put it in a pot and add water, boil it, then cook for 3-4 minutes, and cook the meat until the blood and foam are gone, then wash it clean.3. After washing the pork, put it back in the pot, add an appropriate amount of water and cook over high heat until boiling, then add scallion segments, ginger slices, dried tangerine peel, Sichuan peppercorns, star anise and rice wine, and cook for about 30 minutes, then take out the pork and let it cool.

4. Spread the cooled pork on a cutting board and use a rolling pin to roll all the pork into patties shape, then put it in a relatively sturdy bag, and then keep rolling and pounding the bag to loosen the

meat patties

4. Place the shredded meat on a cutting board and use a rolling pin to flatten it completely.5. After rolling out the meat patties, knead them by hand until they are completely separated. At this time, you will find that the meat patties have been pounded into a fluffy and even texture, and you can feel the initial texture of pork floss. The step of continuously pounding the meat patties is very important, it can make the pork floss more fluffy and even.6. Next, put the separated meat into food processor

machine, and then add the seasonings according to the ratio provided above, and start the food processor's meat processing function (my food processor is a Petree, and this food processor has a meat processing function).7. After you feel that the food processor has mixed the meat evenly, press the pause button to stop the work, and then start the stir-frying function and set the stir-frying time to 45 minutes. After the program ends, start the stir-frying function again and stir-fry for another 45 minutes.

8. During the second stir-frying, pay attention and taste the pork floss from time to time. When you reach the desired taste, you can stop the process.Finally, remove the pork floss from the food processor and let it cool before eating. 5. Add the seasoning according to the proportions provided, then activate the meat grinding function on your bread maker (my bread maker is a Bertie, and this model has a built-in meat grinding function).

7. Once you feel that the bread maker has mixed the meat thoroughly, press and hold the pause button to stop, then activate the sauté function. Set the sauté time to 45 minutes. After the program ends, restart the sauté function and sauté for another 45 minutes.

8. During the second sauté, pay attention to the texture of the ground meat. Stop the program when you reach your desired consistency. Finally, remove the ground meat from the bread maker and let it cool before eating.

Additional notes:

1. It is best to use lean pork for making pork floss, also known as "yuan bao meat", which is the meat from the back of the pig to the back seat of the pig. This lean pork has relatively coarse fibers and no tendons, making it more suitable for making pork floss.

2. The light soy sauce and old soy sauce I use are all Hai Tian Grade Gold Standard. I personally think that the Hai Tian Grade Gold Standard light soy sauce and old soy sauce have a more suitable saltiness. If you use other light soy sauce and old soy sauce, you need to adjust the amount of salt accordingly.

3. The cooking oil should be corn oil, because the flavor of corn oil is relatively light and will not affect the original flavor of the pork floss. At the same time, it is also a relatively healthy cooking oil.

4. If you don't have a food processor or your food processor doesn't have a meat processing and stir-frying function, you can also put the separated meat in a frying pan and stir-fry continuously. The effect is basically the same, but it takes more effort.