The first time I want to fry the fluffy pine, the reason is very simple, the good friend's baby likes to eat, and the outside buy is very uneasy! What I share here is the method of the knife brother I saw elsewhere. I personally feel that he is very professional and good things to share.
Why choose the hind leg meat instead of the loin? Because as a novice, the tenderloin is too tender and easy to grasp. It is easy to fail the flesh to cut a small piece of 3-4 cm against the texture.
Cook in a pressure cooker for 30 minutes, the meat must be rotten. I used the electric pressure cooker for a total of 55 minutes.
After the meat is stewed, put it in a fresh-keeping bag and flatten it with a rolling pin. Many people think that as long as the meat is separated into strips, it is not enough. It must be pressed until the meat pieces become meat strips, the meat strips become meat, and the fiber of each meat can be seen.
After the flattened meat is broken, it is necessary to shred the pieces, and the more the pieces are broken, the better. This is directly related to the final degree of fluffy fluff. Many people just want to save things, just tear it twice, and it certainly won't work.
After doing the above steps, you can start to fry the meat. Open fire? Open the fire? All wrong. Be sure to drive a small fire, the smallest one. The fire is big, the meat is crushed directly to the pan, and the fried rice must be the meat casserole. The fire is not good either. The meat is too hard. If it has not become loose, it will be hard, chew, and it will not be possible to produce a 'cotton ball.' It must be a small fire slowly drying. In this sense, the frying of fried pork is very inaccurate. It should be baked, dried and left.
After the meat is broken into the pot, it must be turned quickly. You can use one pair of chopsticks, turn up and down, turn left and right, pick up a bunch of minced meat, shake off from top to bottom. How fast? The hands are basically moving, until the meat is gradually becoming cotton-like. Turning too slowly, not loose, or the meat is too hard.
Many people fry for ten minutes and saw that the meat was not turned into fleshy meat and they gave up. I want to say - how delicious is it so easy? It's still early! For example, in the case of half-cooked meat in a household pot, it takes at least 30 minutes to break the meat into fluffy pine. The process of changing the meat is like this - more and more scattered - gradually seeing a lot of gold silk - more and more fluffy - and finally can't see the meat strips, all loose.
When all the meat is broken into a pot of fluffy pine, when can the pan be served? This is the key to determining whether your busy life in front of you for a long time is successful. Too early to the pan, the water has not been controlled, the meat is soft, and it is easy to mold, which is not conducive to preservation. Too late to cook, even if it is a few seconds late, the meat is too hard, even if it is very loose, it is too hard to bite. A key trick - grab a piece of meat and loose it to the palm of your hand. When the palm is released, the flesh can be immediately bounced back to restore shape, indicating that it can be cooked!