(1) Fresh lean meat that has passed veterinary quarantine inspection before and after slaughter and is healthy and disease-free.
(2) Lean meat should remove fat and bones as much as possible, and then cut into pieces of about 500 grams to keep the fiber length.
(3) Raw meat must be kept clean and hygienic. If there is congestion and dirt, it should be washed away with clear water. Cook the meat: First, put some water in the pot, and then pour in the meat. The lean meat per pot is about1.500g.. After cooking, turn it up and down with a shovel. When the meat is cooked until it is hard, cover the pot and cover it with cloth to reduce the steam in the pot and keep the temperature.
(1) cook the meat time: Boil for 2.5 to 3 hours.
(2) Mastering fire power: After boiling in the pot for about 20 minutes, the fire will gradually decrease. After about half an hour, the charcoal fire in the kitchen hall can be suffocated with coal, leaving only a small amount of charcoal fire for cooking, and it must not be a fire. Skim:
When the meat is cooked, uncover the pot cover, first grind the oil soup in the pot, uncover all the pieces of meat with a spatula, then pour the ground soup into the pot, and add a proper amount of water (until the pot is full) before cooking. The firepower should be large, and the firepower should be slightly smaller after boiling. When the oil floats on the noodle soup and the oil and water are separated, skim it off. When skimming, keep adding water to keep the soup (subject to the pot being full). After skimming most of the oil (about 1 hour), add soy sauce, wine and salt to continue skimming. After the oil is basically skimmed, add sugar (keep the soup sugar). In the whole skimming stage, it is necessary to constantly turn the shovel up and down, left and right to prevent burning and remove fascia and broken bones. Collect soup:
Increase your firepower when skimming oil. When most of the soup in the pot evaporates, the firepower will be weakened. Finally, only the remaining charcoal will be stored at this temperature, otherwise it will stick to the pot and affect the quality of the floss. After all the soup and seasonings are absorbed, they can be put up and sent to the frying machine for frying. Roast, stir-fry and rub loose:
Be sure to check the frying machine before frying, keep it clean and hygienic, and then pour the minced meat and paste into the machine together. Firepower should be normal during the frying process. According to a preliminary estimate, the temperature of the furnace tube is generally around 300℃. Too high or too low will have an impact on product quality. After baking for 40 to 50 minutes, the water content should not exceed 16%, and it is appropriate to measure the water content within 17% before packaging. Baked and fried meat floss should be immediately sent to a loosening machine for loosening (the purpose of loosening is to loosen the fibers of the meat floss), and kneaded once or twice according to the situation of the meat floss until individual slices are kneaded three times. Tip:
Never put the lid on, or the noise of steam dripping into the oil pan will frighten people to death: put all the shredded pork into the pig oil pan, add soy sauce, cooking wine, sugar, chicken essence and thirteen spices (other seasonings can also be used instead), stir fry and stir fry constantly. In the process of shoveling, rolling and turning, the shredded pork becomes thinner and thinner, and my hands are very sour. If possible, it is best to have a backup assistant. Ingredients: high gluten flour 150g, milk powder 1 tsp, yeast (dry) 1 tsp, egg white 1 tsp, appropriate amount of meat floss, salt 1/4 tsp, sugar 30g, water 70g, butter/kloc. Making steps: Bread can be made according to the general making process. Knead the dough to the swelling stage, cover it with plastic wrap, and put it at 28 degrees Celsius for basic fermentation until it is 2.5 times larger. Then the fermented dough is vented, divided into 4 parts and rounded. Wake up 15 minutes. (For more detailed process flow chart, please refer to "Manual Kneading and Fermentation Steps") Take a piece of dough, flatten it, roll it down from the middle, and then roll it up from the middle. Make it oval (not too long), turn it over, roll it up from top to bottom, and tighten the edges. And pay attention to the middle of the two ends, so that the whole olive dough can be shaped, and finally fermented at 38 degrees and humidity above 85. It takes about 40 minutes to ferment to twice its size. Brush a layer of egg water solution on the surface (egg: water = 1: 1). Bake in a preheated oven at 180℃ for about 15 minutes, and then cool on a cooling rack. Take a loaf of bread, cut it in the middle (don't cut it), apply salad dressing to the incision, close it, apply salad dressing to the surface, roll it in dental floss, and then throw away the excess dental floss.