Just cut the fat and fry it in the oil pan.

Nowadays, fewer and fewer people eat lard. Mostly because of official propaganda, it is said that lard contains a lot of saturated fatty acids, which will increase people's cholesterol, lead to arteriosclerosis, and directly lead to high blood pressure, heart disease and cerebral hemorrhage.

However, one outstanding feature of lard is undeniable to anyone, and that is: fragrance. No matter what kind of dishes are fried with lard, they are particularly tasty.

perhaps because of this, there are still many lard lovers. Cai Lan, a Hong Kong gourmet, likes lard very much. Every time he goes to a restaurant and has some special dishes, he always asks: Stir-fry with lard! He even wrote "Give up lard? Give me a reason! "Long live lard! "and other articles, praised the delicious and beautiful lard.

To obtain good lard residue, refining lard is very important. Refining too much, lard residue becomes dark brown, bitter and astringent, and it is difficult to enter; Just right, you can get good lard residue. The fine lard residue is light yellow, slightly burnt, fragrant and crisp, and can be used as a snack or a delicious food.

Chow Yun Fat, a famous Hong Kong film actor, once said, "When I was young, it was hard. A piece of radish and a few pieces of lard residue could make me eat a bowl of rice. Lard residue is still reluctant to eat, so it must be left to grandma. "

that's true. At that time, the days were poor, and lard residue was always a rare thing.

I remember when I was a child, whenever my mother was refining lard, I always liked to stand around and wait anxiously for the lard residue at the bottom of the pot. When mother finished refining lard, she scooped the lard residue into a bowl with a spoon. While scooping, I repeatedly told me around me: "Don't worry, don't worry, it will burn." As soon as it gets a little cold, I can't wait to take a piece of lard residue, put it in my mouth, chew it slowly, and the lard comes out, but it smells good.

the most beautiful taste is after school every day. After a day's class, I was hungry. When I got home, I quickly picked up a pancake roll, covered it with lard, and grabbed a handful of lard residue in my hand. Take a bite of the pancake roll and fill your mouth with a piece of lard residue; While chewing, skipping and playing, now I think about it, as if the whole childhood is smelling of lard residue.

More often, the lard residue at home has become my father's snack. After a period of time, the lard residue will "pan-oil", so the oil residue will become soft and greasy, and the fragrance will be particularly strong, which is exactly what my father likes. Father took two dried peppers, a section of scallion; Put them on the fire at the same time, roast the pepper until it is burnt, and roast the scallion until it is milky yellow; Then, the pepper is mashed, chopped into pieces, flattened, added with appropriate amount of salt, and mixed with lard residue to produce a unique delicacy. Pepper is spicy and oily residue is fragrant. Every time I see my father sweating.

after I joined the work, I taught in a middle school. The chef in the school kitchen also likes to eat lard residue. Every time the lard is refined, he will not scoop out the lard residue, but will add the green onions and fresh peppers to the ready-made bottom of the pot and fry them together. Its eating method is similar to that of my father, but its taste seems more mellow. During that time, I lived on campus alone, and I played his "autumn wind" many times, which was also a joy in life.

it seems that the goodness of lard residue is not limited to one person and one place. Authentic Fujian noodles must have lard residue to be delicious; It is said that the British people also like to eat lard residue. They put the lard residue into small bags and make small snacks in small bags. The French, on the other hand, like to send wine with lard residue in pubs.

There are so many lovers, so we might as well shout: Long live lard residue!