|Dang Gui (Chinese Angelica Root)|
Ingredients: (Made 220g pork floss)
550g pork neck, cut into 4 cm cubes, blanched with boiling water
1 slice Dang Gui (Chinese Angelica Root)
2 slices ginger
1 1/2 cup water
2 tbsp oil
Seasonings: ( Adjust according to personal preference)
1/2 tbsp light soy sauce
Salt & pepper, to taste
3 tbsp raw sugar, or to taste
dash of five-spiced powder
- Cook the meat with until tender (add more water if it dries up). Drain well and discard the dang gui.
- Put the cooled cooked meat into a resealable plastic bag and using a pestle, flatten the meat.
- Transfer the meat onto a plate and use two forks to tease them apart. Then put the meat into a wok together with 1 tbsp of oil and mix well. Add in all the seasonings and fry over low heat until meat is completely dry and flossy (about 45 minutes). Add the remaining oil and continue to fry for another 2 minutes.
- Cool the meat floss and store in air-tight containers