Golden meat floss(si si xiang nong huang jin rou song )

Golden meat floss

Introduction:

"The little guy likes to eat meat floss. Look at this, she greedily licks all the bits that fall on the table. How can my mother not learn how to make meat floss?"

Production steps:

Step 1: material drawing

Step 2: cut the scallion into sections, slice the ginger, and put it into the pressure cooker together with the hind leg meat, cooking wine, soy sauce, salt, sugar, star anise, grass fruit and fragrant leaves. Add water and just pass the meat

Step 3: adjust the pressure cooker for the longest time and cook the meat thoroughly.

Step 4: cook the meat and let it cool

Step 5: tear the meat into strips as thin as possible

Step 6: add oil to the frying pan

Step 7: heat the oil for seven minutes, turn down the heat, add the fried shredded meat, a little salt and sugar, and stir fry

Step 8: stir for several minutes, add curry powder and stir again

Step 9: stir well the curry powder, and then take it out of the pot

Step 10: fry and let cool

Step 11: put the prepared meat floss in a sealed jar and enjoy it at any time

Materials required:

Hind leg meat: 3 kg

Soy sauce: 1 teaspoon

Scallion: 1

Star anise: 3

Salt: right amount

Curry powder: right amount

Corn oil: 5g

Cooking wine: 1 teaspoon

Ginger: 1

Tsaoko: 2

Fragrant leaves: 4 pieces

Sugar: right amount

Note: 1, hind leg meat into the pot, can be cut into several pieces, it is easy to cook soft and rotten, if in the pressure cooker once pressure is not enough rotten, again pressure 2, the meat is torn as thin as possible, but this is a very torturous work 3, in the process of frying, mother is a hand shovel, a collection of chopsticks, constantly stir fry, so as not to stick to the pot, and stir evenly, color and taste will be better 4 The taste depends on personal preference, but the oil should not be too much, the oil is too much, the fried product is hard, and it is harder after cooling, the taste is not good

Production difficulty: ordinary

Technology: stir fry

Production time: several hours

Taste: spiced

Chinese PinYin : Si Si Xiang Nong Huang Jin Rou Song