Rousong, Chinese pork floss

Directions

1. Remove the tendons and membranes from the meat, then cut it against the grain into 2 cm sticks. ≈ 8 min
2. Place it in a saucepan, cover with water, bring to a boil, then reduce the heat. ⏱ ≈ 10 min
3. Once the meat is cooked, add the soy sauce, ginger, star anise, wine, and sugar; add a little water if needed, and let it simmer for a while to allow the meat to absorb the flavors. ⏱ ≈ 10 min
4. When the meat is very tender and the liquid has almost evaporated, turn off the heat. ≈ 8 min
5. Completely crush the sticks using a large wooden spoon, for about 10 minutes, until no liquid remains. ⏱ 10 min
6. Turn the heat to low and stir constantly until the meat is dry and nicely browned. ⏱ ≈ 40 min
7. Let it cool, then pour into the jar. ⏱ ≈ 20 min