Homemade safe pork floss

This homemade meat floss is a must! It is fluffy and dense, not too dry, and has a richer aroma than the commercial ones. It is perfect for pairing with white rice or making soft and sweet meat floss cakes! Students who like seaweed and sesame can add them in appropriate amounts before serving. Storage method: After the meat floss is completely cooled, store it in a sealed container. It can be kept fresh for 1 week in the refrigerator and 1 month in the freezer. Heat it in the microwave for 10 seconds before eating to easily restore the soft taste!

Ingredients

Steps

Cut the pork tenderloin into 3cm cubes along the grain (cutting along the grain makes it easier to stir-fry, see picture).
First time cooking meat Put the meat in a pot with cold water, add ginger slices and cooking wine, boil over high heat, skim off the foam, remove the meat and rinse the surface fat with warm water (to prevent the meat from becoming tough).
Cook meat for the second time Pressure cooker version: meat + ginger slices + hot water (cover the ingredients), press for 15 minutes after boiling, remove and rinse, drain and cool. Reserve the soup (add salt and chopped green onions to use as broth, it is so delicious!). Ordinary pot version: For the timid, boil and simmer for 1 hour. Add hot water when adding water in the middle to avoid temperature difference causing the meat to become hard.
Hand-torn meat: Take out the meat and let it air dry for a while, then use kitchen paper to absorb the surface moisture (too much moisture will affect the subsequent stir-frying). Crushing + rolling: Wear gloves to crush the meat, put it into a fresh-keeping bag and roll it repeatedly with a rolling pin (more delicate than tearing directly, saving time and effort!), until the meat fibers are loose and there are no lumps.
Add 20g soy sauce + 5g oyster sauce + 35g sugar + 2 ash of salt + 40g cooking oil (to enhance flavor and prevent sticking) to the shredded pork and mix well.
Mix the shredded meat and put it into the bread machine, start the "meat floss" function (if not available, choose "jam"). Observe after the first program is completed. If the humidity is high, start it again until it becomes fluffy (I completed it twice).
Originally this story ends here, and I can wait for the meat floss to come (the picture is what I made with my bread machine before). Because I haven't used my bread machine for a long time, it got angry with me and went on strike, so here comes another story [breaks into laughter], the wok version, and read on:
Wok version: Put all the ingredients into the wok and fry until they are slightly dry and silky (not too dry, or they will turn into powder when you velvet them later). Use medium or low heat, but not all low heat.
Puree in a blender and fry in a pan.
The pork floss is already very dry at this time, so it is easy to color it when stir-fried, so the fire should not be too high and the stir-frying speed should be relatively fast. Stir constantly over medium-low heat (about 10 minutes) until the pork floss is golden and fluffy (it is cooked when it can be kneaded into a ball without falling apart and is elastic, don't fry it!). Note: When frying in a wok, keep the heat at medium-low heat and stir frequently to avoid burning the bottom of the pot.
The cakes I made with meat floss in those years 😀