Tools/ingredients: tenderloin (pork and plums), 3 slices of ginger, 1 tbsp cooking wine, 1 tbsp soy sauce, 2 tbsp oyster sauce, 3g salt, 50g sugar, 30g cooking oil, knives, pressure cookers, plates, fresh-keeping bags, rolling pins, small bowls, woks and chopsticks.
1. Wash pork prunes and remove fascia. There are only two pieces of pork prunes on the American pig, and pork prunes are the best meat on the pig, with fat, thin and tendons. It is the most tender meat in pork, so choose the best meat yourself! )
2. Then cut into small strips along the grain of the meat, then put it in a pressure cooker, add appropriate amount of water, add 3 pieces of ginger, and press it with a pressure cooker to remove the fishy smell of ginger.
3. Let the cooked meat cool.
4. Put the cooled meat into a fresh-keeping bag and take it out with a rolling pin.
5. Then tear it by hand. The worse, the better. Then prepare a small bowl, adjust the material bowl, 1 tbsp cooking wine, 1 tbsp light soy sauce, 2 tbsp oyster sauce, 3g salt and 50g sugar, and stir well for later use.
6. Turn the pot on a small fire. Put cooking oil and cold oil in the pot, and put shredded pork. Then pour the prepared bowl into it and stir well.
7. Then stir-fry with chopsticks and dry. Turn off the fire and you can take it out. The whole process was a small fire. If you like to eat a lot of pilose antler, you can beat it in a cooking machine, so there will be more dried pilose antler. )
8. Dried meat floss can be kept in a fresh-keeping bag. Whether it's for children or a spoonful of white rice porridge, it's very good. Friends who like to eat can learn, which is 10 times more delicious than what they bought. You can choose better pork and plum meat for yourself. It's delicious without additives.