Floss is a good complementary food, you can eat directly, bibimbap, bibimbap. The baby is already one and a half years old and is completely out of satisfaction with the boiled and steamed food. This seasoning also put some seasonings, but it is relatively acceptable. The recipe is excerpted, but the finished picture is my work.
The meat is cut into pieces of about 1.5 cm against the texture, and the blood is rinsed and rinsed for later use.
Wash the pieces of meat into the pot and add water without the meat. Add 1 simmered wine, ginger, and simmer for about 1 hour.
At this point, other materials can be prepared, and the remaining remaining seasonings are weighed and placed in a bowl for use.
After the smashing, turn to the fire and boil the juice again. After receiving the soup, there is almost no broth, then turn off the heat, remove the meat and drain.
After the cooling, the meat pieces are smashed with a rolling pin. Be patient.
Add the mixed broth to the remaining broth in the pot and cook.
Then put all the loose meat and stir fry evenly
Tear off the meat by hand, tear it as far as possible, preheat the oven 90 degrees, hot air circulation can open the hot air, the fried meat is tiled in the baking tray, the middle layer. Look at your own oven, basically take out the baking tray every 20-30 minutes to turn over the meat, so as not to be exposed to the surface of the scorching, the pressure is not baked, etc. The meat is not soft, compare it. When dry, take it out and roll it into a finer shredded pork with a rolling pin. Bake again in the oven until it is dry. If it doesn't dry out, it will easily deteriorate. (It should be baked for about 1-2 hours. If you can see the oven, you can also raise the temperature to bake. Be careful not to bake it. You can see the situation yourself.)
1. The meat should not be cut too thin, too small to be cooked easily, but the meat fiber is too short, the amount of loosening into loose will be very large, and in fact, it is not so good to sell too much. 2. The fifth step is very important to crush the meat. Patience, broken points 3. My oven is 30L long, I think the temperature is high, and the second half is baked with 80 degrees. The recipe I extracted is 120 degrees. The main purpose of making the meat is to dry it, but the temperature is too high. It is easy to bake the loose meat fiber. It is broken into powder, but it has no fluffy effect, because the loose parts are broken, leaving only small particles and knots. Piece