Meat Floss

Remove any fat and sinue from the pork and slice into about 3/4” thick medallions. Blanch in boiling water for 10 minutes then discard the water. Place in a pot with cold water, the onion, garlic, ginger, scallion white, white peppercorns, and shaoxing wine. Braise for about 1 hour until the meat is fall-apart tender. Shred the pork. I like to use a pestle to smash the fibers apart. Season with the soy sauce, dark soy sauce, sugar, and msg. Place the pork in a large pan or wok over low heat and continuously stir for about 45 minutes until the pork is dry and fluffy. You can store this at room temperature for about 1 month or in the fridge for several months.