(1)Skin onRear leg meatAbout 1.5 pounds, wash and cut into 2cm thick pieces along the stripes (the thickness of the meat determines the length of the shreds), then boil in a pot of water until cooked. Remove from heat and shred the pure lean meat (fatty meat for frying oil) finely.Pig fatAfter frying, the remaining crisp pig fat can be used to cook vegetables.Warning: Never cover it; the popping sound caused by condensation in the steam hitting the hot pan can be scary.Shred the cooked meat into fine shreds and place them in the pot with the pig fat. Addsoy sauce, cooking wine, sugar,monosodium glutamate (MSG), and five-spice powder, stir-fry continuously until the meat shreds become finer and finer; this process can be tiring on your hands; it's best to have an assistant.If some of the shreds are still too coarse after cooking, you can break them further with your hands once cooled.

    (2)Shredded meat is a famous Chinese delicacy known for its rich nutrition, delicious taste, and portability.Shredded meat is made by removing moisture from lean meat, which can be from any animal such aspork,beef,chicken. The most common arepork,beef,andchicken.The processing method is as follows: 1. Raw meat treatment.Remove bones, skin, fat, tendons, and connective tissue, then cut the lean meat along its fibers into strips, and further cut them into 3cm short strips.2. Ingredient standards.The ingredient standards for shredded meat vary, but an example is as follows: 50kg of lean meat, 2kg of cooking wine,sugar,ginger0.5kg, 60g of fennel seeds, and 1.5kg of soy sauce.3. Boiling and drying, place the cut meat into a pot with an equal amount of water. Process in three stages:The first stage is to simmer until the meat is tender; use high heat; when the meat fibers can be separated by hand, add seasonings and continue boiling until most of the liquid evaporates.The second stage is the pressing phase; use medium heat, press and stir the meat blocks continuously.Be careful not to start too early or too late. Start too early, and the meat won't break down easily; start too late, and it may become overcooked.The third stage is the drying process. Use low heat, stir-fry continuously until the meat shreds are loose and all the moisture has evaporated. The color will change from a gray-brown to a light golden yellow, giving off a special aroma.4. Packaging and storage of shredded meat.Shredded meat is very absorbent; proper packaging and storage are essential to prevent mold and spoilage due to moisture absorption.For short-term storage, use waterproof paper or plastic bags. For long-term preservation, use glass jars or metal cans.Meat products such as meat jerky, shredded meat, and sausages generally contain: 1) one of the major carcinogens: nitrites (for preservative and coloring effects) 2) large amounts of preservatives (which can burden the liver). Thus, shredded meat has some carcinogenic potential; do not consume excessively.(3) Shredded meat is a type of cooked meat product that tastes fragrant, sweet, and crispy. It is nutritious and suitable for all ages.To make shredded meat, use lean cuts frompork,beef

    ,or chicken.The process of making shredded meat is relatively simple.Choose fresh and tender lean meat as the raw material. For 50 pounds of lean meat, use 22 pounds of soy sauce, 1.5 pounds of sugar, 2 pounds of cooking wine, 0.5 pounds of ginger, and 30 grams of fennel seeds.The amount of ingredients can be adjusted based on personal preference or dietary habits.After cutting the meat into strips, place it in a pot with an equal amount of water and boil over high heat until the meat is tender. Skim off any oil that rises to the surface. When the meat fibers separate easily under slight pressure from a fork, it's done. Then add seasonings and continue cooking until most of the liquid has evaporated.Stir-fry the cooked meat on medium heat, pressing and stirring continuously until the meat shreds break down but do not burn or char.Use low heat to finish drying the meat thoroughly, ensuring continuous light and even stirring. When all moisture is removed and the meat shreds turn a gray-brown to light golden yellow with a unique aroma, it's ready for cooling and becoming shredded meat.Cooling will result in uniquely flavored golden-yellow shredded meat that is easier to digest and more nutrient-rich than regular meat.When the meat chunks can be separated by slightly pressing with chopsticks, it indicates that they are well-cooked.At this point, you can add the seasonings and continue cooking until the soup is nearly dry.Pressing and frying the well-boiled meat to make it tender, do so over medium heat.While doing so, use a spatula to press and break up the meat chunks, stirring constantly until they are broken into pieces without becoming burnt or charred.To further dry out the well-cooked meat, continue cooking over low heat.Be sure to stir continuously, gently and evenly; never let it burn or char.When all the meat chunks have become loose and sufficiently dried, you will have your meat floss, which turns from grayish to light gray-brown in color.After cooling, this will be golden brown and fragrant meat floss with a special aroma.It retains the same nutritional value as meat but is easier to digest when consumed in this form.