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- 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.