1. Meat floss is made by roasting and processing lean meat. It is rich in protein, easy to digest, fresh taste, is a favorite dish, especially suitable for the elderly, children and patients to eat. It is most common to make pork floss and chicken shrimp can also be used. Beef, fish and eggs are made of chicken pine, shrimp pine, beef pine, fish pine, egg pine and so on. Meat pine produced in Fujian Province and Taicang, Jiangsu Province, enjoys a high reputation in China. The former is red with sauce, finely chopped fiber, fresh and sweet, and has more oil content; The latter is golden yellow, the fibers are slender and fluffy, fresh and salty, and the oil content is small.
2. The process flow of meat floss:
The finished products → → cut into pieces → cooked meat → roasted
Ratio of main ingredients to auxiliary materials (Taicang type meat floss)
5,000 grams of lean pork, 1,250 grams of soy sauce, 150 grams of sugar, 200 grams of rice wine, 5 grams of fennel, 50 grams of ginger.
Equipment: chopping knives, cooking pots, woks, soup spoons, spatulas, chopping boards, chopsticks, pans, pots.
Procedure
1. Choose fresh pork leg meat, cut off the pure lean meat and wash it.
2. Cut into 3 cm square pieces of meat along the fiber lines of the meat and drain the blood.
3. Put the meat pieces into the pot, add water to submerge, cook on high heat until boiling, skim off the oil foam with a spoon, add the rice wine ginger, and reduce it to small. Cook over high heat for 3 to 4 hours.
4. Use chopsticks to pinch the meat, if the fibers are scattered, you can add accessories, continue to cook on low heat, often turn, avoid burning or sticking the meat to the bottom of the pot. Cook until the meat is rotten and the water is boiling dry.
5. Remove the meat, tear open the fibers into filaments, put them in an iron pot and stir-fry over medium heat until 80% dry.
6. Switch to low heat, use the spatula to keep roasting, gently flip up and down, so that the meat fiber is completely fluffy, the color changes from gray brown to gray yellow, and finally golden yellow, full of flavor, finished product.
The finished meat pine is golden yellow in color, the meat fiber is slender, fluffy, soft, delicious and fragrant.