掌握这些技巧，在家也能做出蓬松好吃的肉松

Описание: 肉松是一道百搭又美味的食品，无论是配粥、夹面包，还是作为零食直接食用，都能带来浓郁的肉香和蓬松口感。今天分享的家庭版肉松做法，只需掌握3个关键点，就能轻松做出金黄蓬松、肉香纯正的肉松！选用猪里脊肉，低脂高蛋白，通过炖煮、敲打、炒制三步，让肉纤维充分分解，形成细腻的绒毛状结构，口感松软不柴，比市售的更健康、更香浓！

详细制作步骤
1. 选肉与预处理
选肉：300g 猪里脊肉（低脂、纤维细腻，适合做肉松）。
去筋膜：洗净后剔除筋膜（筋膜难煮烂，影响口感）。
切块：切成大块（约5cm见方）。

2. 焯水与炖煮
焯水去腥：
肉块冷水下锅，加姜片、料酒，大火煮开，撇去浮沫，焯3-5分钟。
捞出冲洗干净。

高压锅炖煮：
肉块放入高压锅，加水没过肉，加八角、姜片、葱段。
上汽后炖20分钟，至筷子能轻松戳透。

3. 敲打松散
擀面杖敲打：
炖好的肉稍晾凉，放入食品袋，用擀面杖敲打至松散。

手撕辅助：未散开的肉用手撕成细丝。

4. 调味与炒制

调味：

肉丝入锅，加酱油15ml、盐2g、胡椒粉少许、白糖10g，翻拌均匀。

小火炒制：
边按压边翻炒，这是出绒的关键！
炒至金黄色、蓬松绒毛状，抓一把能轻松散开即可。


5. 成品与保存

口感：蓬松细腻，肉香浓郁，无硬结。
保存：密封冷藏1周，冷冻1个月（建议尽快食用）。

关键技巧总结
选肉：里脊肉最佳，筋膜务必去净。
炖煮：高压锅省时，确保肉质软烂。
炒制：小火慢炒+按压，是出绒的核心！

你最喜欢用肉松搭配什么？ 留言分享你的创意吃法！成功复刻的别忘了晒图哦～

Pork floss is a versatile and delicious food that pairs perfectly with congee, sandwiches, or as a snack on its own. Today, we’ll share a homemade version—just master 3 key steps to achieve golden, fluffy, and aromatic pork floss! Using lean pork tenderloin (high-protein, low-fat), we’ll braise, shred, and fry it to create fine, cotton-like strands. The result? Healthier and more flavorful than store-bought!

Step-by-Step Instructions
1. Meat Selection & Prep

Cut: 300g pork tenderloin (lean, tender fibers).
Trim: Remove tough membranes (they ruin texture).
Chop: Cut into 5cm chunks.

2. Blanching & Braising

Blanch:

Cover meat in cold water, add ginger + cooking wine, boil 3-5 mins. Skim foam, then rinse.

Pressure Cook:

Add meat to pot with water (submerged), star anise, ginger, scallion.
Cook 20 mins after pressurizing until fork-tender.


3. Shredding

Pound:

Cool slightly, place in a bag, and pound with a rolling pin to loosen fibers.
Hand-Shred: Manually tear any unbroken strands.

4. Seasoning & Frying

Season:

Mix with 15ml soy sauce, 2g salt, 10g sugar, and pepper.


Low-Heat Fry:

Stir constantly, pressing fibers to create fluffiness (key step!).
Fry until golden and cottony—it should crumble when squeezed.


5. Storage & Tips

Texture: Light, fluffy, no clumps.
Storage:

Fridge: 1 week
Freezer: 1 month (best fresh).


Pro Tips:

Meat: Tenderloin only; membranes must go!
Cooking: Pressure cooker saves time.
Frying: Low heat + pressing = perfect floss.


Let’s Interact!
How do YOU eat pork floss? Share your creative ideas! Tag your recreations—we’d love to see them!