Detailed Explanation of the Production Process of Shiitake Mushroom Pork Floss

1. Raw material preparation. Select about 5 kg of lean pork leg meat. Wash clean and cut into short strips. Take 3% (based on meat weight) dried shiitake mushrooms and soak in water to rehydrate.

2. Boiling seasoning. Heat 3% peanut oil (based on meat weight, the same applies below) in a pot, add 1% ginger and fry briefly, add 10% soy sauce, 3% shiitake mushrooms, 50% water, 0.6% refined salt, 5% scallions, 0.5% fennel, 4% yellow rice wine, simmer over low heat for 30 minutes, then filter, and add 0.2% compound monosodium glutamate.

3. Boiling the meat. Put the meat strips into the pot and add an appropriate amount of water. First boil over high heat, then switch to low heat after boiling. When the meat chunks become firm, cover with a lid and braise over low heat for 2 hours.

4. Skimming oil and adding ingredients. Add an appropriate amount of water to the pot, continue boiling the meat, repeatedly skim off the oil and add water, until the oil in the pot is basically all skimmed off, then add the previously prepared seasoning solution and reduce the broth. If at this point the meat is not yet tender but the water has dried up, add a small amount of water and continue boiling until the meat is tender. Use high heat when reducing the broth.

5. Stir-frying and pressing. Cook over low heat, constantly stir-fry and press the meat chunks with a spatula so that the meat fibers are fully separated.

6. Stir-frying dry. Stir-fry and turn frequently over low heat so that all the meat fibers become loose and the color gradually turns golden yellow, yielding shiitake mushroom pork floss with a moisture content below 17%.