Bak Hu (pork floss)

我们做了多次的肉干，改良從纲上找到的调味料，如加辣椒粉及蜜糖，加 hickory-smoke 燒烤。虽然是冷天不能到屋后，用火炭燒烤，我们改在屋内的电燒烤肉干…

我二姐向我要肉干的 recipe，又问我有没有做肉鬆的。Steve 在纲上找到了… 他很想做，我们就去买豬肉，俩人开始從中午做… 除了调味料如 recipe 的，我们又加蠔油、蜜糖、味盐和辣椒粉。我们买已包装着的肉，比 recipe 的多三倍，所以分为三炒鍋…炒的时间最花时又须要不能间断的炒着，我们俩人輪流炒。五小时后肉鬆终於完成！

2.8 lb/1.28 kg的生肉，做成 1.06 lb/0.48 kg 的肉鬆，耗失62.5%，我们做的肉鬆並不便宜！不過很好吃咧。

啊…很累。

We have made bak kwa (dried meat) several times, and we improved on the recipe we found on the web. Like adding chili powder and honey, and using hickory-smoke while grilling them. Even though the weather is cool enough that we can’t grill bak kwa with charcoal outdoors, we can grill it on the stove indoors instead…

My elder sister asked for the bak kwa recipe from me, and asked whether we have a bak hu (pork floss) recipe. Steve found it on the web… and he intended to make it. So, we bought some pork and we started making it about noon… In addition to the ingredients in the recipe on the web, we also added oyster sauce, honey, seasoned salt and chili powder. The pork that we bought was in a package and it yielded three times the quantity needed in the recipe, so we had to cook it in three batches in the wok… It took a very long time, especially while frying – it needed continuous stirring. We took turns stirring it. The bak hu is served after five hours!

2.8 lb/1.28 kg pork meat became 1.06 lb/0.48 kg pork floss; the meat lost 62.5% of its weight during cooking. The bak hu we made is not cheap! However, it is very tasty.

Ah…we are tired.

Our bak hu (meat floss) recipe 我们的肉松食谱 -

http://eheartrecipe.blogspot.com/2008/11/pork-bak-hu-meat-floss.html