Rousong
Rousong is Chinese meat floss made by slowly cooking seasoned pork or chicken until dry, then shredding and frying it into fine, fluffy strands. It is savory, slightly sweet, and used over rice, congee, buns, or toast.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Simmer the meat with ginger and scallions until very tender.
Shred the meat finely with forks or by hand.
Season with soy sauce, sugar, rice wine, five-spice, sesame oil, and white pepper.
Cook in a dry pan over low heat, stirring constantly, until the shreds become dry and fluffy.
Cool and use as a topping for rice, congee, or buns.
π· Perfect Pairings
Complete your meal with these
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