The practice of meat floss

1, fresh lean meat, cut into pieces;

2. Boil the water in the pot, put the meat in for a while, remove it and wash it;

3. Put the meat in a pressure cooker, add a proper amount of soy sauce, water, ginger slices, a little salt and sugar, cover the lid and press in the pressure cooker for 40 minutes;

4. After opening the lid and cooling slightly, collect the soup over high fire until the soup is dry;

5. Remove the ginger and mash the meat as much as possible with a wooden shovel;

6. Heat the wok, don't refuel, put the meat in and stir fry until the meat becomes fluffy and silky, then turn off the fire;

7. After the shredded pork is cooled, put it into a food processor and crush it, and the meat floss is ready.

Because lean pork itself contains a certain amount of sodium ions, and a large amount of soy sauce brings a considerable amount of sodium ions, friends who need to limit salt in their diet should eat less. In addition, due to the addition of white sugar in processing, the carbohydrate content in lean meat has also increased a lot. Some meat floss also adds a lot of fat to make it more delicious, but it also increases energy. The calories of dried meat floss are much higher than those of lean meat, which belongs to high-energy food. The quantity and frequency of eating should be controlled.