Recipe Ingredient
- 600g lean pork, sliced thickly
- 250ml fresh chicken stock
- 2 tbsp canola oil
- 1 tbsp plain flour
- Seasoning
- 1½ tbsp fish sauce
- ½ tsp sesame oil
- 100g rock sugar
- 1 tbsp chicken stock granules
- 1 tbsp light soy sauce
- 1 tbsp curry powder
- 1 tbsp Shao Hsing Hua Tiau wine
- ½ tsp thick soy sauce
Instructions
- Put meat into a saucepot and cook with enough water to cover it. Bring to a boil and cook until meat is tender. Replenish the pot with extra water in the process of boiling. Drain and shred the meat.
- Combine seasoning with fresh chicken stock and boil until rock sugar dissolves completely. Add the shredded meat to the stock and fry until meat is dry.
- Add canola oil to the meat and sift in flour to mix. Stir-fry slowly over a gentle low heat until meat is floss-like. Dish out to cool completely before storing in airtight jars.
