Meat floss is an essential ingredient in the kitchen. You can make bread and cakes. •••••• But now there are too many meat floss additives on the market, can we DIY one by ourselves? no problem! Let Chef Zhang Yu teach you! Healthy and crisp, my delicious! ^ _ ^
|Lean meat||1 kg|
|soy sauce||1 kg|
|Cooking wine||1 two|
Remove the bone, skin, fat, tendons and connective tissue from the meat, then cut the lean meat into strips along the lines of the meat, and then cut it into 3 cm long strips.
Put the cut lean meat in the pan and add the same amount of water as the meat.
Cook the lean meat. After the meat is boiled on high heat, remove the froth until the meat is rotten, add water at the right time, add the seasoning, and continue to cook until the soup is about to dry.
Stir-fry over medium heat. While using a spatula to crush the meat pieces, stir-fry them. Be careful not to stir too early or too late. Fried and pressed too early, the meat is not rotten, and it is not easy to crush; when fried and pressed too late, the meat is too rotten, and it is easy to burn.
At the end, the fire head should be small. Continuously frying and turning, the operation is light and even. When the meat is completely loose and the water is completely fried, the color changes from gray brown to gray yellow, and finally it becomes a golden yellow floss with a special fragrance.
After frying, put the meat floss in the plate to cool, and it's successful!