"Fat residue" originated from Qingdao folk, and Qingdao is famous for its Zheng Zhuang fat residue and Pengcheng fat residue.
Fat residue can be eaten directly or cold, which is suitable for all ages in Xian Yi. Here, I will introduce a method of fat residue for your reference.
1. Cut the pork belly into strips with a length of about 10 cm and a width of about 2.5 cm, about 35 grams, and marinate with salt for about an hour.
2. Add about 300 grams of cooking oil to the pan, and at the same time add the marinated meat strips, fry them with slow fire, and observe the changes of meat in the pan. When the bubbles disappeared, the fat of the fat meat began to fry until the surface of the meat strip was golden yellow and the meat strip was obviously dry. Then turn off the fire and fry in oil with residual temperature for about 3 minutes, then take it out and let it cool.
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In fact, many people should have seen the embryonic form of fat residue. In the past, when the living conditions were not so good, the old people at home would cut off the fat pork and put it in a pot to refine lard for cooking. The remaining dried meat residue was the embryonic form of fat residue. Although the meat residue tastes good, it is still a few pieces worse than the fat residue.
The real fat residue is actually very particular. The first is to choose meat. The meat of fat residue should choose the lower pectoral muscle of adult pigs. This meat is fat and thin, and the ratio is appropriate. It's a good fat residue. However, because this piece of meat is less in pigs, a pig weighing 200 kg can only be used to make fat residue of about 5 kg, so the price of fat residue is relatively high, and it can be sold for 80 to 90 yuan. After selecting the pork, you should pay attention to cutting the meat by hand, not by machine. Because hand-cut meat can pay attention to the fat and thin collocation of each piece of meat, every piece of fat residue made must be the most delicious.
Cut the pork and put it in a large iron pot. Pour some vegetable oil into the pot first. When the oil is hot, pour in the pork. Be careful here, this action is risky! Because the meat just put in is wet, hot oil will splash when it meets cold water, so be sure to throw the meat quickly and steadily, and then flee the scene in time.
The fresh meat crackled in the frying pan. Listening to this wonderful voice, don't think you can sit back and relax and go out to play with your mobile phone. Temperature is very important because there is fat residue. When the fire is big, the fat residue will be enlarged and bitter; Light fire, too greasy, not crisp enough. The best heat is medium and small fire. Slowly squeeze out the oil from the meat, and the fat residue will turn golden yellow. When you see the most beautiful color, take it out immediately, sprinkle some salt and quickly send it to your mouth with a bang. This smell, oh, is simply the best gold in the world!
Although the dry food is delicious, don't eat it all. Save some. We have other delicious tricks. The first trick, oil residue mixed with onion, is to mix oil residue with chopped onion and add a little light soy sauce. The fresh fragrance of oil residue and onion is simply combined, which is a good side dish. The second trick, stewed cabbage with fat residue, is to put the freshly baked fat residue and fresh Chinese cabbage into a casserole, cook it in a stock mixed with cock and pig spine, skim off the floating oil in the soup, and stew the cabbage with fat residue is ready. At this time, although the fat residue is no longer crisp and tender, it has a faint fragrance and is another kind of enjoyment.
The story of fat residue and Qingdao can be traced back to a long time ago. It is said that such delicious fat residue originated from a scholar in Jimo. In the Ming Dynasty, a son of Jimo wanted to go to Beijing to take an exam. At that time, the traffic was underdeveloped and the people had no horses and chariots. Jimo Xiucai walked into Beijing with an excellent boy. On the way home after the exam, because of the detour, there was not much food and travelling expenses left, so this extremely boy remembered that there was meat residue left over from cooking the other day in the package, so he took it out for the scholar to eat. The scholar thought the minced meat was crisp and delicious, so he remembered it. After returning home, the scholar waited for the news of failing the list, but he was not depressed. Seeing that the scientific examination was hopeless, he simply put aside his fame and devoted himself to studying fat residue, and finally opened a fat residue shop.
Can you believe it?
First, choose the best pork belly, the one without skin. You'd better cut it into long strips. It doesn't take long to cook for the first time, but it shrinks a lot when frying.
Marinate the sliced meat with salt for 20 minutes, pour oil into the pot, and when the oil temperature is 60% hot, put the meat into the pot and fry it. When you cut the meat into strips, the fried shape will look good. Put oil-absorbing paper in the pot and fry it.
Qingdao meat fat residue is the oil residue after lard is boiled. It is made of pork noodles. After processing, the pigs in the slaughterhouse call it clear fat, without lymph and surface protrusion. After washing, cut it with a thicker slicer, and then fry it slowly with low fire. 100 degree lard was fried for more than half an hour, and all harmful substances were decomposed.
Whether it is delicious or not depends on the temperature.
Better eat less. Who knows what meat and ingredients I bought, it won't go bad after a year.