It can also be used to steam rice flour meat, which is soft and delicious, melts in the mouth and is also very suitable for the elderly. Boil water over a large fire and simmer slowly. Stew for 45 minutes, add salt, add appropriate amount of "white sugar", and stew for another 5 minutes until the soup is finished. Braised pork is usually made of pork belly. If you want to be fat but not greasy, your mouth will melt. The first step is cooking. Cut the pork belly into palm-sized squares, put it in a pot with cold water, cook until it is 7-8 ripe, and insert chopsticks into the pigskin.
If cooking is not familiar with this relative, it is more formal, and I am embarrassed to stretch my arm too long to hold the food, so I bite the bullet and eat the fat together. As it turns out, it's not as bad as the fat I remembered when I was a child. On the contrary, it's quite delicious ... After that, I will cut my hair into pieces without burning it, burn the fat pork belly we bought by mistake with hot pot or open fire, and then scrape off the stolen goods on the skin with a knife, clean it and cut it into pieces.
The uses of lard residue can be said to be varied. It can be eaten dry, stuffed with buns, wrapped in jiaozi, fried with Chinese cabbage, shredded radish, and can be used with all vegetarian dishes. Practice: cut the fat pork belly into pieces with a square of two centimeters, blanch it with boiling water, remove the water and wash it, put oil in the pot, put a spoonful of white sugar or seven or eight pieces of rock sugar in the oil, and when the sugar melts with medium fire and a lot of bubbles appear, pour the pork belly and sugar together.