Skin-onRear leg meatAbout 750 grams, wash and cut into 2cm thick meat pieces along the muscle fibers (this thickness will determine the length of the shreds) then boil until cooked.Fatty meat cut into threads.Pig fatThe leftover pork fat is very fragrant when stir-fried for cooking; leave it in the pot.Warning: Do not cover, or you will be frightened by the steam droplets hitting the hot oil causing loud noises.SteamSteam can make a loud noise from the pot that may startle you:Cooked meat shreds added to the pig fat pan, along withsoy sauce, cooking wine, sugar,MSG, and Sichuan pepper (or other spices), stir-fry continuously until the meat shreds become finer. This process can be tiring; it is best to have an assistant if possible.If some shreds are still too thick after cooking, they can be manually rolled thin when cool.(2)Shredded meatis a famous Chinese specialty known for its rich nutrition, delicious taste, and portability.Mince is made fromlean meatby removing moisture, which means the lean meat from any animal can be used to make mince.Among them,pork,beef,chickenare most common.The processing method includes:Remove bones, skin, fat, tendons, and connective tissue from the raw meat. Then cut the lean meat into strips following its muscle fibers, and then cross-cut them into 1-inch pieces.2. The ingredients standard for mince varies, but an example would be: 50 kg of lean meat, 2 kg of cooking wine,sulfur dioxide11 kg of soy sauce,cinnamon60 grams,sugar1.5 kg,ginger.5 kg.3. Boil and dry, put the cut meat into a pot with an equal amount of water, process in three stages.The first stage is to thoroughly cook the lean meat over high heat; after boiling, remove the floating oil, indicating that the meat has cooked when the fibers can be easily separated by hand. Add seasonings and continue cooking until most of the liquid evaporates.In the second stage, use medium heat while pressing and stirring the meat to separate it into shreds without burning or overcooking.Do not press too early or late; pressing too soon will result in uncooked meat chunks, while pressing too late can cause burning or sticking to the pan bottom.The final stage is to reduce the heat and stir continuously until all moisture has evaporated. The color should change from gray-brown to a golden yellow with a special aroma.4. Packaging and storage of mince.Mince absorbs water very easily, so special attention must be paid during packaging and storage; otherwise, it may spoil due to moisture absorption.Mince can be stored for short periods in paper or plastic bags designed for meat.For long-term preservation, use glass jars or metal cans.Processed meats like mince, jerky,sausagescontain potential carcinogens and should not be consumed excessively.(3) Mince is a cooked meat product that is fragrant, sweet, and crunchy; it is a nutritious food suitable for all ages.Processing lean meats such as pork, beef, or chicken.To make mince, use fresh, tender lean meat.The ingredients for making mince include 22 kg of soy sauce,alcohol1.5 kg of sugar,wine.5 kg of ginger,cinnamon30 grams.Adjust the quantities according to personal preference and lifestyle.Cut and boil cut lean meat, following its muscle fibers, then cross-cut into 3 cm pieces.Next, add water equal to the weight of the meat and cook in a pot over high heat.Boil until the meat is cooked through; remove any floating oil. Continue cooking with seasonings until most of the liquid has evaporated.In the second stage, stir-fry over medium heat while pressing the chunks to separate them evenly without burning.Finally, reduce the heat and continuously stir gently to dry completely.When the meat is fully separated and dried, it will turn golden yellow with a special aroma; allow it to cool before serving.After cooling, it will become golden-yellow meat floss with a special aroma.