How to make meat loaf video tutorial

How to make meat loaf tutorial:

1, pork tenderloin washed, deboned, cut into small pieces, put in cool water to start blanching.

2, skim off the foam, cook for three minutes, meat discoloration and fish out. Pot of water, add green onions and ginger, cooking wine, pour blanched meat, open the pot and turn on low heat to simmer for one and a half hours, until cooked.

3, cooked after fishing out the water control, put into a plastic bag, first rolled out and then knocked, I also used my hand across the band to knead a few times. Make the shredded meat spread out.

4, non-stick pan into the right amount of oil, pour into the shredded meat, add the right amount of salt, and began to stir fry constantly, the whole minimum fire.

5. Stir-fry the meat for about fifteen minutes until it starts to dry out a little, add the soy sauce and sugar, and continue to stir-fry for another fifteen minutes. Grind the meat in a blender (you can skip this step if you don't need it to become minced meat), and then pour it into a non-stick frying pan and continue to stir-fry for about ten minutes, until the meat is completely dry. The whole process takes about forty-five minutes, including the time spent on grating the meat.

6, stir-fry until lightly browned on the good.

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

From the early days of the Mongol Empire, Genghis Khan's dry rations when he rode into battle in Eurasia were meat floss and powdered milk. Marco Polo's account in his travels, the Mongol cavalry had carried a meat floss food. Meat floss was easy to make and did not require "Xiurun processing", which was perfected in early Mongolia. The predecessor of the Qing dynasty, Dajin did not have a meat floss legend, and the latter Jin Qing dynasty was influenced by the Mongolian diet, and then adopted for their own use.