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.

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

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.

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.

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

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.

(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.)

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.