How do you stir fry the fat out of meat? How to fry lard in fatty meat

Hello, your worries are superfluous, Add a little oil to the kingdom before the pot can deal with the problem well, pay attention to a little bit, but a handful of oil in the meat is well fried, a small fire is actually okay, but the meat stays in the inside for a long time, the meat will become very hard, and it will be firewood to eat, this afterwards depends on whether your meat is more fat or lean meat, more fat meat is more hot, less fat meat is medium heat, grasp it yourself, when you add the dish, use the fried pork belly to fry the vegetables, The taste will be more fragrant, and the meat will actually be almost the same when the dish is raw, and it will be served in a few minutes.

Hope!!! Thank you!!

The method is: cut the fat into small pieces, slowly "boil" in a pan, lard.

will precipitate. After taking out the "oil residue" after the lard, add a little salt, which is very fragrant. Oil residue can also be eaten instead of meat filling, which is also good.

Brief introduction of fats: The main physiological functions of oils and fats are storage and heat energy, which can provide about twice as much energy in metabolism as carbohydrates and proteins. When one gram of oil is completely oxidized in the body, it can produce approximately kilojoules.

of thermal energy. In addition to edible, fats and fats are also used in industries such as soap production and paint manufacturing.

First, cut the fat into small pieces, put it in a hot pan and slowly stir-fry it over low heat, and when you measure the fat meat, cut it into small pieces and slowly simmer it with water.

If you want to stir out the fat from the meat, cut the fat into small pieces and slowly "boil" it in a pan, and the lard will precipitate.

Lard shallots. Ingredients: 250g of lard cubes, 100g of salad oil, 200g of shallots, 3 tablespoons of soy sauce.

Fried lard is easy to stain the kitchen stool hall, so I prepared a block of fresh lard from the supermarket. To make it easier to use later, I add a small amount of salad oil.

Shallots can be chopped by hand or machine. Feel free to size

Put the lard in a pan and melt over medium heat. Add to salad oil.

Wait until the temperature is high (you can take a small slice of shallots and put it in, if there are bubbles and quickly float up, it is the temperature is up), turn off the heat first, and then quickly add the chopped shallots in batches, and then adjust to medium-low heat and slow frying after the moisture foam disappears.

Wait patiently for the colour to change until the aroma emerges and it takes on a hint of brown.

At this time, the oil temperature can easily make the shallots brown, so you can turn off the heat, add soy sauce, and let the residual temperature continue to fry the shallots slowly, stirring with a spoon from time to time.

Wait until the temperature drops and then put it in a clean glass bottle, cool it completely before putting it in the refrigerator, and it can be stored for about 2 weeks without spoiling.

1. Prepare ingredients: fatty meat with skin, edible oil. 2. Wash the fat with the skin with warm water and remove the pork skin.

3. Add an appropriate amount of cooking oil to the iron pot, reduce the heat, and add the sliced fatty meat. 4. Use a spatula to stir-fry and press the meat slices. 5. When all the fat slices are fried until golden brown turns into oil residue, remove the oil residue.

6. Put the oil in the pot into the bowl and let it cool. <

1. Prepare ingredients: fatty meat with skin, edible oil.

2. Wash the fat with the skin with warm water and remove the pork skin.

3. Add an appropriate amount of cooking oil to the iron pot, reduce the heat, and add the sliced fatty meat.

4. Use a spatula to stir-fry and press the meat slices.

5. When all the fat slices are fried until golden brown turns into oil residue, remove the oil residue.

6. Put the oil in the pot into the bowl and let it cool.

1. Prepare ingredients: fatty meat with skin, edible oil.

2. Wash the fat with the skin with warm water and remove the pork skin.

3. Add an appropriate amount of cooking oil to the iron pot, reduce the heat, and add the sliced fatty meat.

4. Use a spatula to stir-fry and press the meat slices.

5. When all the fat slices are fried until golden brown turns into oil residue, remove the oil residue.

6. Put the oil in the pot into the bowl and let it cool.

Stir-fry shredded pork. Material.

400 grams of lean meat, 2 chives, 1 piece of ginger, 15 dried chilies, 1 tsp Sichuan pepper, 200 grams of cooking oil (actual consumption of 30 grams) Cooking wine.

1 tbsp pepper-shaped hands.

1 teaspoon 1 teaspoon refined salt monosodium glutamate.

Teaspoon. Method. 1.Wash the lean meat and cut it into thin strips; Wash the dried chili peppers and cut them into sections; Ginger washed and shredded; Wash the green onion and cut it into sections;

2.Put the shredded meat in a bowl, add cooking wine, salt and pepper and marinate for about 5 minutes;

3.Put oil in the pot, boil until it is hot, fry the shredded meat until golden brown, remove and drain the oil;

4.Leave the bottom oil in the pot, add the dried chili pepper, Sichuan pepper, ginger shreds, green onion and stir-fry until fragrant, then add the grinding shredded meat, salt and monosodium glutamate and stir-fry to taste.

Don't want you to boil the whole piece with water first, and then cut the size, don't be too small, you add rock syrup, oil, cooking wine, etc., put a certain amount of water, first big fire, then low fire, you can go to the people to lose the space to find everywhere.

Ingredients. Ingredients: 200g tenderloin, 1 handful of garlic sprouts.

Excipients 1 egg, 2 teaspoons of starch, appropriate amount of salt, appropriate amount of thirteen spices, appropriate amount of chicken essence, appropriate amount of dark soy sauce, appropriate amount of vinegar, appropriate amount of black fungus.

Steps. 1.Wild black fungus soaked in cold water (a little starch can be added to facilitate the precipitation of impurities, try to soak for more than 2 hours, so that the fungus stretches, the taste is crisp and tender.) ）

2.Pork tenderloin is cut into 2cm slices of thin and uniform thickness.

3.Place the slices of meat in a vessel and crack in an egg.

4.Add two teaspoons of starch.

5.Stir with chopsticks until thick and set aside.

6.Cut the garlic sprouts into sections.

7.Cut the fungus into small pieces.

8.Heat the oil in a pan (3 times the usual cooking oil).

9.When the oil temperature reaches 80% hot, fry the meat slices and disperse them with chopsticks.

10.When it becomes golden brown as shown in the picture, it can be served to control the oil and set aside.

11.Put the garlic sprouts in a pan and stir-fry.

12.Add salt.

13.Add fresh vegetable essence (or chicken essence).

14.Add the fungus.

15.Stir-fry evenly and add the well-oiled meat.

16.Cook in dark soy sauce and continue to stir-fry over high heat for 3 minutes, then pour in a small amount of vinegar.

17.Pour in a little water or stock, and add salt as appropriate.

18.After reducing the juice on high heat, it can be removed from the pan.

Tips: According to legend, oily meat originated in the Ming Dynasty, which was originally a famous dish in the government, and later spread to the people in Taiyuan, and then gradually spread to other parts of Shanxi. Therefore, the taste we have tasted today is quite time-honored.

1.Marinate the slices with eggs and starch to make them stretch and swell when fried, making them tender and smooth, with an attractive color and good penetration. Be careful to stir so that the meat slices are well coated with the eggs and starch.

2.When the meat slice is too oily, you can judge the maturity of the meat slice according to the color, if it becomes golden that is, it is ripe, if it is red, the heat is not enough, and the oil temperature should be properly grasped during the frying process, so that the meat slice is not greasy, and the taste is smooth and tender. During the frying process, in order to ensure that the meat slices are not scorched, turn off the heat after 80% of the meat slices have changed color, and fry the meat slices at residual temperature.

3.After adding dark soy sauce, adding water or broth is to dilute the color of the dark soy sauce and make the dish bright, and the water can also make the garlic sprouts cook faster and make the fungus taste better.

The fat of the fatty meat is greatly reduced after the oil is removed, and it tastes fat but not greasy.

The preparation method is: wash the large pieces of pork belly, put them in the pot and cook them until they can penetrate the meat skin with chopsticks, and then take them out and fry them in a pot with seven or eight percent oil temperature until golden brown, and when the meat skin is crispy and hard, take it out immediately, soak it in warm water for a minute, and take it out after the meat skin is all wrinkled.

Oily pork can be used in a variety of ways to eat, such as braised and stir-fried, such as eating with green vegetables, so that the combination of meat and vegetables is better.

Shanxi's practice of oily meat:

The first is to select the meat to be fine: to slaughter the fresh pork on the same day, the hind legs are two knives, the fat is four thin, six wide and three fingers, too fat is greasy, too thin is scorched, too wide and too narrow are difficult to form;

Second, boiled meat should be seasoned: boiled meat in clear water, it is difficult to produce the aroma of meat, therefore, after the water boils, you should first put in ginger, green onions, garlic, pepper hanging soup, and so on The soup is fragrant, and then put in the washed pork, and then pick it up for later use, and it can not be cooked too soft;

The third is to cut the meat skillfully: many people wait for the meat to be cold and then cut, fat and thin are easy to break, hot and hot when it is hot, the knife is difficult to evenly, the chef who knows how to take the meat to soak it in cold water, take advantage of the cold outside and the inside when the knife is down, now there is a refrigerator, you can put the freshly cooked meat in the freezer room for two or three minutes, which is better to cut;

Fourth, the ingredients should be proper: the douban must be authentic Pixian douban, chopped with a knife, the sweet noodle sauce should be black and bright, sweet and pure, and the soy sauce should be thick and can be hung on the bottle wall;

Fifth, the torment should be accurate to the heat: should wait for the pot to be hot, put in the oil that has been cooked, the vegetable oil and the lard in the meat are fused, and there is more the fragrance of torment, now the people in the city, have rarely used vegetable oil, besides, the market can rarely buy vegetable oil with a mellow texture, then you have to use blended oil.

Ingredients: Fresh and lean pork.

Ingredients: fungus, winter bamboo shoots, cucumber, green onion, ginger, garlic.

Seasoning Salt, dark soy sauce, light soy sauce, rice wine, eggs, water starch, etc., cut the fresh meat into thin slices about 3 mm thick, then add egg yolk, water starch, 5 grams of light soy sauce and mix thoroughly.

Cut the cucumber into water chestnut slices, winter bamboo shoots with horizontal blades, green onion into water chestnut segments, garlic slices, and ginger slices.

Heat the pot for 8 percent, add 50 grams of cold oil to 7 percent, fry the meat slices in the pan until golden brown, and remove from the pan.

Pour out 2/3 of the old oil, heat and stir-fry cucumber slices, winter bamboo shoot slices and fungus, wait for the fragrance to come out and put in the fried meat, stir-fry a few times, put the ginger and garlic and add light soy sauce, a little dark soy sauce and rice wine and stir-fry, the fragrance comes out, and the pot is removed.

Pay attention to the mastery of the heat and time of the fried meat and the heat of the stir-fried ingredients should not be too small or too large!

The new way to eat oily meat, stir-fried with cabbage is much more delicious than with garlic.

1. Cut the fresh meat into thin slices about 3 mm thick, then add egg yolk and water starch, mix thoroughly, heat the pot 8 percent, add 50 grams of cold oil to 7 percent, fry the meat slices into the pot until golden brown and remove from the pot.

2. Stir-fry the shredded cabbage in hot oil, put in the fried meat when the fragrance comes out, stir-fry a few times, put the ginger and garlic and add light soy sauce, a little dark soy sauce and rice wine and stir-fry, the fragrance comes out, and the pot is removed.

The traditional dish is made at home - over-oiled meat.

Are you really doing it right? Particularly delicious traditional dishes.

Are you really doing it right? Particularly delicious traditional dishes.