How to make pork belly lard residue crispy

Wash the pork belly and cut it into long strips (don't cut it too finely, the meat will retract when fried, it will be easy to burn if it is too fine, and the taste is not good) (

Put a small amount of olive oil in a pan, pour in the pork belly, stir-fry to change color, and pour in water.

Bring to a boil on high heat until the soup turns white, and continue to boil on the lowest heat.

When the water is about to boil dry, spread the pork belly evenly in the pot to make the meat evenly squeeze the oil, and the oil will boil out after the water is dry.

Turn the pork belly over often to avoid scorching and ensure that both sides are evenly colored.

Since the minimum heat cannot evenly heat the bottom of the pan, when it is halfway through, change the meat on the middle and middle sides of the pan to the middle of the pan and continue to boil.

When the lard residue turns brown, it is almost ready to come out of the pan, drain the oil with a colander and sprinkle it with salt and pepper, and the beautiful lard residue is complete

Lard residue is the meat residue left over from the frying oil of fatty pork, and lard residue is also a rare luxury delicacy in the years when materials are scarce.

How to boil lard residue crispy 1, choose raw materials with skin If you want lard residue to be boiled out crispy, the choice of raw materials is very important, the best material for refining lard is pig fat, also called lard, fat meat boiled lard is also the most oil, a pound of fat meat can be boiled out of 8 taels of lard, and the oil residue is also very fragrant, or crispy! 2. The oil residue cannot be refined too clean To make the oil residue delicious and delicious, the most important thing is that the oil residue cannot be refined too clean. Leave a little grease and eat it hot with salt.

3. Don't wait for it to turn golden brown and take it out In order to avoid the lard residue from being fried and pasted, it is recommended to fry it on low heat until golden brown, then turn off the heat, and use the residual temperature of the lard in the pot to stop the plate oil and then stop frying.

Recommended method of lard residue Stir-fried lard residue with chili Ingredients: 1 piece of pork (fat), 1 handful of sharp peppers, 1 teaspoon of salt, 1 tablespoon of soy sauce, 1 tablespoon of vinegar, 1 teaspoon of chicken essence, 1 piece of ginger, 5 cloves of garlic, 1 teaspoon of chili powder The specific method is as follows: 1. Boil the fat meat, reserve it not to boil too dry, set aside, slice the pepper in the suburbs, mince the ginger and garlic, and set aside; 2. First use a hot pot to dry the green chili peppers and put them in a bowl for later use, put the lard residue in the pot, and slowly dry over low heat; 3. Pour in minced ginger and garlic and fried green peppers, stir-fry together, add all condiments except ginger and garlic, and add vinegar before the last pot and put it on a plate!

Roasted tofu with lard residue Ingredients: 1 piece of northern tofu, 1 small bowl of lard residue, 2 red peppers, 2 cloves of garlic Method: 1. Cut the red pepper into small pieces, cut the northern tofu into small pieces and put them in a non-stick pan, fry until the shape is slightly yellow on one side, turn over and add garlic slices to fry together to make a fragrance; 2. Add the lard residue to push the pot (or gently turn it with a wooden spatula to avoid breaking the tofu), add soy sauce, sugar, rice wine, pepper and water that has just been submerged with the tofu, bring to a boil and continue to collect the juice; 3. Sprinkle in red peppers and drizzle some balsamic vinegar at the end!

For delicious lard residue, you need to use suitable fresh pork belly.

This lard residue is made of pork belly rib meat of Harbin white pig, and the quality of the meat carcass and the ratio of fat to lean are very good. Fresh rib meat, three fat and two lean, the fragrance is enough, the greasy taste is weakened, and the taste is good!

After slicing, the pork belly can also enjoy the "horse killing chicken" service, and each piece needs to be massaged for more than an hour to make the meat more elastic. Add more than 10 kinds of ingredients to the pork belly, roll and knead for 3 hours, and wait for the meat and ingredients to fully fuse, and then put it in a constant temperature room for 13 hours to let it taste.

After the flavor is successful, adding an appropriate amount of starch can sublimate the overall taste of pork belly.

The key step is deep frying, which is cooked by a master with more than 30 years of experience.

Fried in the pot, the pork fat scraps boiled out, yellow and bright and hot, exude bursts of attractive aroma, bite down, the crunchy taste, people will never forget!

The fried pork belly is like shrunken, so it takes a lot of raw pork to fry such a 175g bag of lard residue, and each piece of oil residue is precious.

The real ingredients and unique taste, you can come to a piece when you are hungry, it is fragrant and delicious! Such a big bag of lard residue, salty, fragrant and crispy when eaten dry, will be divided up in a while!

The seal that can be sealed at any time is not afraid of being eaten and broken, and it is convenient and hygienic.

Whether it's eaten as a snack, with wine, or with hot pot and noodles, it's all very good! Every bite is crispy! Xiao Hei told everyone that if you take the microwave and coil it for 30 seconds, it will taste more crispy!

The pork belly lard residue is first soaked in water for an hour, then drained of the water, and then put it in the oil pan and slowly fried it until all the fat is fried.

Cut the pork belly into thick slices and boil in a pot, and boil on low heat until the oil residue floats up, then remove the oil control, and it will be very crispy after cooling.

The fried pork belly residue is loose and crispy, and the method is as follows:1. Slicing: To make the dish of pork belly fried oil residue, it is particular when cutting the meat, you can cut it into long strips, not too fine, because the pork belly will shrink when it is fried, and it will taste bad if it is too small.

2. Pickling: Put the pork belly, green onions, ginger, etc. in a bowl and marinate for a few minutes to remove the taste. 3. Put into the pot:

Pour oil into the pan and heat it until 5 is ready to turn to low heat, then put the pork belly into the pan and keep the heat low and fry slowly. 4. Seasoning: Friends who like spicy food can use cumin powder, salt and pepper powder, chili powder, etc. to season, add spices and stir-fry.

The fried pork belly can be stored in the refrigerator for about a month, and it is ready to use.

Through the above article, I believe everyone knows the answer to the question "how to make pork belly fried oil residue loose and crispy". In short, the fried pork belly can be eaten as a snack or as a side dish, which is spicy and crispy and has a unique flavor. Pork belly is a kind of food that is more often accompanied by Bijian today, and it is also a meat food that occupies a more important position in the home-cooked diet.

And pork belly can not only be eaten directly, many diners who like to eat oil residue also like to use pork belly to fry oil residue to eat.

Of course, frying oil residue with pork belly also requires a certain method.

It's delicious to make fried lard residue with chili.

Ingredients Required:1 piece of pork (fat), 1 handful of chili peppers, 1 teaspoon salt, 1 tablespoon soy sauce, 1 tablespoon vinegar, 1 teaspoon chicken essence, 1 piece of ginger, 5 cloves of garlic, 1 teaspoon chili powder.

Cooking Steps:

1) Boil the fat in oil, reserve not to boil too dry, set aside, slice the pepper in the suburbs, mince the ginger and garlic, and set aside.

2. First use a hot pot to dry the green chili peppers and put them in a bowl for later use, put the lard residue in the pot, and slowly dry over low heat;

3) Then pour in the ginger and garlic, dry fried green pepper, stir-fry together, add all condiments except ginger and garlic, vinegar is added before the last pot, put on a plate and eat.

3. Lard residue is the remaining oil residue residue after taking fat pork frying oil, lard has an irreplaceable aroma compared with general vegetable oil, it contains a variety of fatty acids, the content of saturated fatty acids and unsaturated fatty acids is comparable, almost equal, with a certain nutrition, and can provide extremely high calories. And the remaining lard residue after boiling lard is expected to be eaten by everyone when they were young.

Wash the pork belly and cut it into long strips, don't cut it too finely, the meat will return to hail and shrink when it is fried, it is too fine and easy to burn, and the taste is not good. Put a small amount of olive oil in a pot, pour in the pork belly, stir-fry to change color, and pour in water. Bring to a boil on high heat until the soup turns white, and continue to boil on the lowest heat.

When the water is about to boil dry, spread the pork belly in the pot evenly, the purpose is to make the meat evenly squeeze the oil, and the oil will be boiled out after the water is dry, and the pork belly will be turned over often to avoid frying and burning, and at the same time, it can ensure that both sides are evenly colored. Because the minimum heat can't make the bottom of the pot heat evenly, when it is halfway through, change the meat on the middle and middle sides of the pot to the middle of the pot and continue to boil slowly When the lard residue turns brown, it is almost ready to get out of the pot

Pork belly cured meat 360 grams Water 360 grams (1:1 with meat) Olive oil A small amount of salt and pepper powder A small amount of 100 kinds of **delicacies|Lard residue Keto essential snacks Crispy and crispy method of washing and cutting the pork belly into long strips (don't cut too fine, the meat will retract when frying, too thin keys are easy to burn, and the taste is not good, put a small amount of olive oil in the pot, pour in the pork belly, stir-fry and change color, pour into clean water, when the water is about to dry, spread the pork belly in the pot evenly, the purpose is to make the meat evenly squeezed with oil, after the water is dry, the oil manuscript will be boiled out often, and the pork belly will be turned over often to avoid frying and scorching, and at the same time, it can ensure that both sides are evenly colored, because the minimum fire can not make the bottom of the pot heated evenly, When you are halfway through the boil, change the meat on the middle and middle sides of the pot and continue to boil until the lard residue turns brown, it is almost ready to come out of the pan, drain the oil with a colander and sprinkle in the salt and pepper powder, and the beautiful lard residue is completed