Pork Floss (肉松)

What is pork floss?

Meat loaf or meat floss, meat crisp. Meat floss is a powder made by removing water from meat, which is suitable for preservation and easy to carry.

Made from beef, lamb, lean pork, fish, and chicken after removing water, meat pine is a common snack in Asia, and is common in Mongolia, China, Japan, Thailand, Malaysia, and Singapore.

Generally, meat pine is ground into a minced substance, suitable for children to eat.

Ingredients:

1. The tenderloin is cut into large pieces along the muscle fibers, try not to cut crosswise, and keep the fibers longer. Prepare ginger, cooking wine, Luo Han Guo.

2. Put enough water in the pot, boil the meat for 2-3 minutes, turn off the heat and remove it and rinse with water.

3. Use a pressure cooker, add the meat and seasoning water to the meat, bring to a boil, turn to low heat and simmer for 15 minutes. (It can be longer for the baby to eat).

4. Remove the meat and drain the water, spread it out and put it in a fresh-keeping bag and use a rolling pin to flatten it as much as possible.

5. Place the rolled pork floss in your palm and rub vigorously. This step is very important if you want to make the fluffy floss-like meat.

6. Put the mashed meat into the bread machine, add seasonings and mix slightly. The amount of seasoning can be adjusted according to personal taste.

Choose the jam function in the bread machine to fry the pork floss. Because each bread machine has different power, if it is not very dry, you can re-use the jam function for about 20 minutes.

Taste it halfway through, you can change your own taste and add some seasoning to fry in a pan : if you don’t have a bread machine, you can choose a non-stick pan and stir fry on low heat. The fifth step of Fangzhong should be more in place and rubbing more. Remember to use low heat throughout the process, and stir fry until the floss is dry and fluffy. The drier the frying, the better it is to preserve.

7. Pour the fried pork floss into a baking pan, spread it out, and seal the package and store it under refrigeration.
Since homemade pork floss has no preservatives, it will be stored in bags or bottles for 3-5 days after being completely cooled, and the frozen storage time will be longer.

Homemade pork floss can be eaten safely and healthily.

Pork Floss

Pork Floss is a powder made by removing water from meat, which is suitable for preservation and easy to carry.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine Chinese

Servings 4

Calories 245 kcal

Ingredients

  

• 650 grams Tenderloin
• 1 tsp Cooking wine
• 5 slices Ginger
• Luo Han Guo One in four
• 3 tsp Salt
• 40 grams Granulated sugar
• 1 tsp Salt
• 3 tsp Light soy sauce about 30 grams for toning seasoning
• 2 tsp Chicken Essence

Instructions

 

• The tenderloin is cut into large pieces along the muscle fibers, try not to cut crosswise, and keep the fibers longer. Prepare ginger, cooking wine, Luo Han Guo.
• Put enough water in the pot, boil the meat for 2-3 minutes, turn off the heat and remove it and rinse with water.
• Use a pressure cooker, add the meat and seasoning water to the meat, bring to a boil, turn to low heat and simmer for 15 minutes. (It can be longer for the baby to eat).
• Remove the meat and drain the water, spread it out and put it in a fresh-keeping bag and use a rolling pin to flatten it as much as possible.
• Place the rolled pork floss in your palm and rub vigorously. This step is very important if you want to make the fluffy floss-like meat.
• Put the mashed meat into the bread machine, add seasonings and mix slightly. The amount of seasoning can be adjusted according to personal taste.
• Choose the jam function in the bread machine to fry the pork floss. Because each bread machine has different power, if it is not very dry, you can re-use the jam function for about 20 minutes.
• Taste it halfway through, you can change your own taste and add some seasoning to fry in a pan : if you don't have a bread machine, you can choose a non-stick pan and stir fry on low heat. The fifth step of Fangzhong should be more in place and rubbing more. Remember to use low heat throughout the process, and stir fry until the floss is dry and fluffy. The drier the frying, the better it is to preserve.
• Pour the fried pork floss into a baking pan, spread it out, and seal the package and store it under refrigeration.
• Since homemade pork floss has no preservatives, it will be stored in bags or bottles for 3-5 days after being completely cooled, and the frozen storage time will be longer.