Step 1

Wash pork tenderloin, cut off the surface of the fat, cut into small pieces (about 2 cm long, 2 cm wide, 1 cm thick); peel and slice a few pieces of ginger.

Step 2

Boil enough water in a pot to fully submerge the pork, and cook until it has turned white. Then strain the pork.

Step 3

Rinse the pot, then put in the pork and fill with enough water to submerge the pieces. Add in your ginger, star anise, rock sugar, add light soy sauce; boil and turn to a low heat and cook for about 1 hour. Cook until you can use the chopsticks to penetrate the meat.

Step 4

Remove the cooked meat and place onto a paper towel to air dry. Use a rolling pin to roll the meat as thin as possible.

Step 5

Tear the pieces as thinly as you can. This is where you will really begin to see your floss take shape.

Step 6

In a non-stick pan, brush a thin layer of oil, pour the floss and stir fry. Then add white sesame and sugar, stir fry evenly over low heat. If you see a clump of pork, break it up, or try using the roll pin to crush it.

Step 7

(First put in the floss and fry until the pork is dry and then put in the white sesame seeds, so that the sesame fried out will be crispy.)

Step 8

Stir like this for about 30 minutes, fry until the pork becomes loose. Then you can pull from the pan and let cool a bit. After you are able to handle it again, rub it between your hands to break up further.