Nothing reminds a Chinese more of home than meat wool. They are usually eaten for breakfast, but also for dinner. In Western cuisine, it can be used to garnish vegetables, omelets and soups, or on canapes and sandwiches. Basically, meat wool goes well with all spicy dishes. Ready prepared, it should be kept in sealed jars for any use.
Clean the meat thoroughly of excess fat and wipe with kitchen roll, then cut *diagonally* to the grain into slices a good 3 cm thick. Cut these *with* the grain into 5 mm thick strips a good 3 cm long and 1 cm wide.
Place the meat in a heavy bowl, fill with 3/4 l water, season with salt, sugar, soy sauce, tomato puree and wine paste and let it boil gently. Later, turn the temperature to the lowest setting, place an asbestos plate under the cooking pot and gently billow the meat for 2 hours, turning it to the other side every half hour, after which time place it in the stove heated to 150 °C and billow it gently for another hour, also turning it to the other side every half hour.
Melt 2 tablespoons of lard in a large frying pan and pour in the meat. Roast the strips of meat leisurely for 1 hour, stirring relentlessly with a wooden cooking spoon and gently mashing the meat fibers until they are properly crisped.
When the meat is completely dry
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