Rousong

Instructions

1. Cut the meat into large pieces, put them in a pan with the water, sliced ginger and star anise, then bring to a boil.
2. Simmer gently for 40 minutes until the meat falls apart easily, then drain and let it cool.
3. Shred the meat by hand or with a fork, removing all sinew and fat.
4. Heat the oil in a wide pan, add the shredded meat, soy sauce, rice wine, sugar, salt and five-spice powder.
5. Stir-fry over medium heat, stirring constantly for 20 to 25 minutes, until the fibers are dry and crumbly.
6. Continue cooking over low heat, still stirring, until you get a texture of dry, golden flakes.
7. Let it cool completely, then store in an airtight jar.