Homemade meat fat residue(zi zhi rou zhi zha xiang jie qing dao ming xiao chi )

Homemade meat fat residue

Introduction:

"Fat residue" originated from Qingdao folk, is a kind of simple, nutritious and fragrant food. Fat dregs, commonly known as compressed meat, are made from pork abdominal muscles, which are defatted and pressed, supplemented by salt and monosodium glutamate. Fat residue, though less fat and more fiber than ordinary pork, is also a high caloric value food. Chewy. It's better to stew with cabbage and tofu. Overweight advice not to eat too much, both meat and soup, very effective weight gain medicine. Every household can make fat dregs. In the past, when there was not enough peanut oil to eat, they would ask someone to buy a piece of pig oil (they were not willing to use streaky pork before) and go home to refine it. The refined fat dregs are basically "fat dregs". Pure fat dregs are not meat fat dregs. Now they are rich, but they do less. Why is there too much cooking fumes*^__ ^*(hee hee... "

Production steps:

Step 1: cut the peeled pork into strips, sprinkle salt for half a day, now the pork is basically without skin, with skin after deep frying can not bite

Step 2: pour some vegetable oil into the pot

Step 3: after the oil is hot, put the streaky pork in. At this time, pay attention not to scald it. The meat just put in contains water, oil and water contact, and oil splashes everywhere;

Step 4: as the temperature rises, the oil in the meat is slowly squeezed out. Do not use a big fire in the whole process, but use a small fire. The color of the meat begins to darken,

Step 5: the fried meat turns golden, the oil in the pot becomes more, the meat shrinks, take out a piece to bite, crisp, turn off the fire;

Step 6: take out the meat fat residue, filter the oil in the pot into a bowl, cool it and put it into the refrigerator for preservation; lard has many uses, and it is an essential material to make crisp moon cake; when I was a child, I like to cut a piece of steamed bread and spread a layer of lard, which is very delicious. I used to eat it secretly;

Materials required:

Skinless pork: 2 jin

Vegetable oil: right amount

Salt: 5g

Note: the role of lard is far more than that in the kitchen. Some time ago, there was not an article about lard. If you are interested in it, you can go and find it yourself. The meat fat residue can be eaten directly, fragrant and crisp, with salty and Zizi flavor. In addition, it is stew. Next time, you can serve stew.

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: other

Chinese PinYin : Zi Zhi Rou Zhi Zha Xiang Jie Qing Dao Ming Xiao Chi