Spicy meat floss(xiang la rou song )

Spicy meat floss

Introduction:

"This one I made is spicy meat floss. It's delicious with chili. Fried for a long time, especially crisp, and put in a sealed box for more than a week, now it still tastes crisp and delicious! Secretly, I fried several pieces of steamed bread this morning. When I turned my head and saw the meat floss next to me, I had an idea. I spread a layer of sesame paste on the steamed bread, spread this spicy meat floss evenly, and bite it down. It's so delicious that it flies ~ ~ Tut Tut, let's have a try

Production steps:

Step 1: remove the fat and fascia from the pork loin, cut it into medium-sized pieces, put it in a pot with cold water, add scallion, ginger, cooking wine, fragrant leaves and star anise, and bring to a boil

Step 2: turn the water to medium heat and skim the foam while boiling.

Step 3: cook until the meat is 8 mature, that is, you can easily poke the chopsticks into the meat

Step 4: put the meat into the fresh-keeping bag, and press the meat with a rolling pin along the direction of the meat mechanism to disperse the meat

Step 5: get some base oil in the toaster

Step 6: tear the meat into strips by hand and put it into the toaster. Turn on the [stir frying] program of the bread maker and run for 45 minutes

Step 7: after 45 minutes, the meat has lost a lot of moisture, but it is not crisp enough. At this time, add soy sauce, soy sauce, xianbeilu, chili powder, salt, sugar, white pepper, chicken essence, cooked sesame. Start the second [stir fry] program and run for 45 minutes

Step 8: after 90 minutes of frying, the meat floss is crispy, and the taste is excellent!

Materials required:

Pork loin: 300g

Star anise: 1

Fragrant leaves: 3 pieces

Scallion: right amount

Ginger slices: right amount

Edible oil: right amount

Salt: right amount

Chili powder: appropriate amount

White pepper: moderate

Five spice powder: appropriate amount

White granulated sugar: right amount

Cooking wine: moderate

Xianbeilu: right amount

Soy sauce: moderate

Old style: moderate

Chicken essence: appropriate amount

Cooked sesame: right amount

Note: 1, before cooking, the fascia of the meat must be removed, otherwise these fascia will easily stick the meat together, tangled into large pieces, unable to make loose meat floss. 2. Fish sauce is usually used to make meat floss. I don't have fish sauce. I use xianbeilu instead. If there are no fish sauce, I can use oyster sauce instead. If you don't even have oyster sauce, it's better to put only soy sauce, but remember not to put too much soy sauce, otherwise the taste will be too heavy. 3. After the meat is cooked, use a rolling pin to press hard along the mechanism, so it will be very convenient to tear the meat again. 4. The operation effect of the [stir frying] program of each bread maker is almost the same. Generally, the default standard program is 30 minutes. Running two [stir frying] is enough to complete the production of the meat floss. If you like the crisp effect of my meat floss, you can lengthen the stir frying time or run it Stir fry 3 times. 5. If you don't have a toaster, you can also use a pot to stir fry. It needs patience, but you can also eat while frying. 6. I think spicy meat floss can be seasoned with more sugar. Sweet with spicy is very delicious!

Production difficulty: simple

Technology: stir fry

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Xiang La Rou Song