Skin onRear leg meatAbout 1.5 pounds, wash it, cut it into 2cm thick meat chunks following the muscle fibers (the thickness of the meat determines the length of the meat threads), then boil it in a pot of water until cooked, remove from the pot after boiling.Fat cut into thin stripsPork oilThe fat can be fried to makeWarning: Do not cover the pot, otherwise,steamdropping into the hot oil will scare you to death:Thread-like meat pieces are placed in the pork oil, addsoy sauce, cooking wine, sugar,MSG, Sichuan pepper (or other seasonings can be used), stir-fry, constantly stirring until the meat threads become finer and finer. This process is very tiring for your hands; it's best to have a helper if possible.After drying, if some threads are still too thick, you can crush them with your fingers after cooling.(2)Meat flossis a famous Chinese specialty known for its rich nutrition, delicious taste, and portability.It is made fromlean meatwith the water removed. Therefore, lean meat from various animals can be used to make meat floss.Most commonly,pork,beef,chickenare used.The processing method is:1. Raw material treatment.Remove bones, skin, fat, tendons and connective tissues, then cut the lean meat along its fiber direction into strips, and then cut them crosswise into 1-inch short pieces.2. Standard of seasonings.The standard for seasoning meat floss varies, but here's an example: 50kg of lean meat, 2kg of cooking wine,moutan bark60g, 1.5kg of sugar, 0.5kg of ginger.sugar, andginger. Add these to the pot with an equal amount of water and process in three stages.The first stage is cooking the meat until it is tender using high heat, skimming off any foam that rises to the surface. When the meat fibers separate easily when tugged, add the seasonings and continue cooking until most of the liquid has evaporated.The second stage involves stir-frying and pressing. Use medium heat while continuously pressing and stirring the meat pieces.Avoid stir-frying too early or too late; stir-frying too early will result in unbroken meat chunks, while stir-frying too late may cause the meat to become mushy and potentially burn.The third stage is drying. Use low heat and continuously stir-fry until the meat pieces are fully separated and all moisture has evaporated. The color should change from gray-brown to gray-yellow, finally turning into golden brown with a unique aroma.4. Packaging and storage.Meat floss has strong hygroscopicity; proper packaging and storage are necessary to prevent spoilage due to moisture absorption.For short-term storage, place it in moisture-proof paper or plastic bags. For long-term preservation, use glass bottles or metal cans.4. Meat products (such as meat jerky,sausage) generally contain: 1. One of the three main carcinogenic substances: nitrite (for preservative and color-enhancing effects), 2. A large amount of preservatives (burdening the liver).Therefore, meat floss has some carcinogenic effects; do not eat too much.Meat floss is a cooked meat product that tastes fragrant, sweet, and crunchy, with rich nutrition, suitable for all ages.It requires lean meat as raw material, such as pork,mutton, chicken, etc.The method of making meat floss is relatively simple.Choose fresh and tender lean meat as the raw material.The seasoning for processing meat floss should be 22kg of soy sauce, 1.5kg of sugar, 2kg of cooking wine,ginger0.5kg, 30g of star anise, according to 50 pounds of lean meat.The amount of seasonings can be adjusted based on different living needs and habits.Cut the meat into strips following its fiber direction, then cut them crosswise into 3cm short pieces.Place the prepared lean meat in a pot with an equal amount of water and cook it over high heat.After boiling for a while, skim off any foam on the surface. Continue cooking until the meat is tender.Once you can easily pull apart the meat fibers using a toothpick or chopsticks, the meat is cooked through.Add the seasonings and continue cooking until most of the liquid has evaporated.The second stage involves stir-frying and pressing. Use medium heat while continuously pressing and stirring to break up the meat chunks.To ensure thorough dehydration, use low heat for continued stir-frying.Be sure to flip frequently and gently without burning or charring.When the meat pieces are fully separated and all moisture is evaporated, it will turn into a fragrant golden brown meat floss.After cooling,it becomes a special aroma golden-brown meat floss.When the meat pieces are fully loose and well-dehydrated, they become meat floss, turning from gray to grayish-yellow in color.After cooling, it becomes golden yellow meat floss with a special fragrance.