Homemade crispy meat floss(zi zhi xiang su rou song )

Homemade crispy meat floss

Introduction:

"This is my first time to make meat floss. I remember my grandmother used to make meat floss when she was a child. Although my grandmother has been dead for many years, I still remember that the main process of making meat floss is as follows: cutting the meat into pieces, stewing, breaking it into shredded meat, and frying in a pot over low heat. Today, with childhood memory to do a meat floss it! On the basis of my grandmother, I slightly modified the following process. At the beginning, I didn't know how to succeed. The finished product not only has the same appearance as the one sold on the market, but also tastes very good! Now let's share the process of homemade meat floss with you! If you have a better way, welcome to communicate with us

Production steps:

Step 1: cut the meat into even pieces about 2cm (you can also cut the meat into smaller pieces if you want the meat floss to be finer)

Step 2: Boil the meat in boiling water and remove the foam

Step 3: add the right amount of water to the meat, add the right amount of star anise, fragrant leaves, pepper, salt and other seasonings (which can be adjusted according to personal taste), and stew in the pressure cooker for half an hour

Step 4: after stewing, take out the meat, wait for the meat to cool, grasp and pinch the meat into a silk shape by hand, the finer the better. At the same time, filter the stew water to remove impurities.

Step 5: put the shredded meat into the pot, add the water of the stewed meat that has been filtered just now, open fire, and boil the water to dryness (in this way, the meat floss will taste, in the process, you can taste the taste of the meat, and make some adjustments according to your own taste)

Step 6: after boiling with water, add proper amount of lard and stir fry until the meat gets drier and drier and the steam is less and less. Turn off the fire

Step 7: put the shredded meat into the baking pan, put it in the middle of the oven at 200 ℃ for about 50 minutes, take it out and turn it several times, pay attention to observe the coloring degree of the meat floss

Step 8: semi finished product after baking

Step 9: put the floss in the blender and break the meat

Step 10: This is the final product. There is no difference between the appearance and the market, but the taste is much better, very fragrant and crisp!

Materials required:

Lean meat: 500g

Star anise: right amount

Fragrant leaves: appropriate amount

Pepper: right amount

Salt: right amount

Soy sauce: right amount

Chicken essence: appropriate amount

Lard: right amount

Note: before eating, if you feel that the meat floss is not crisp enough, you can bake it in the middle of the oven for a few minutes to make it more fragrant and crisp

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Zi Zhi Xiang Su Rou Song