Fat meat is oily and greasy because it contains high fat content. If you eat it often, you will feel a strong greasy feeling. Being greasy is because the sweat glands on the pork skin and the blood in the meat secrete an unacceptable bloody smell. Knowing these two points, it is easy to solve the greasy fat.

in order to solve the taste of fat, we must first separate the excessive fat in fat, which can be fried. The fishy smell on the pigskin can be fried and roasted in a griddle to destroy sweat glands, and the fishy smell in the meat can be boiled in boiling water to remove the fishy smell.

as we all know, the pork used in braised pork and braised pork with plum vegetables is very high in fat content. Pork belly needs to be fat and thin, and the fat share is greater than that of lean meat, so that it will be more delicious and taste more delicate and rich.

Take braised pork as an example. It's not difficult to do this. First, put the pork belly which is fat and thin back into a hot oil-free pot, fry one side of the pigskin until it is brown, then wash it after taking it out, and soak it in cold water to remove blood foam. Note that the pork belly must be boiled in cold water so that the pork will not become very flexible and difficult to bite. After it is shaped, take it out and cut it into pieces with a square of two centimeters for later use.

add oil to the pan, stir-fry until brown, add a little water, stir well and pour out. Come on, add onion, ginger, garlic, anise, cinnamon and other condiments, stir-fry until fragrant, then add the chopped meat and stir-fry for oil. You can stir-fry for a while, because the time of stir-frying will directly affect the oil content of the finished product! When the surface of the meat is golden yellow, it's ok. Add clear water, sugar color, a proper amount of chicken essence with soy sauce and salt to taste, and cook a can of wine or beer. If the pork belly is not cooked, boil it for 2 minutes, then simmer it for 3 minutes. After the soup is thick, put it on a plate and eat it. The pork belly made in this way is fat but not greasy, and the taste is varied and the meat pieces are not scattered.

So it's not difficult to solve the greasy taste of fat meat. It's easy to solve it as long as you find the trick. Some time ago, I went to the supermarket to buy some pork suet, but all lean meat was fat. I just used the method just mentioned, boiled it in boiling water to remove blood foam, fished it out and cut it into pieces. Then, most of the oil in the suet was separated by frying, and the rest of the meat became golden oil residue. Finally, I fished out the oil residue and drained it, and sprinkled pepper, pepper, salt, chicken essence and cumin while it was hot. There is no greasy feeling at all, but the separated lard is added with onion ginger and cinnamon with fragrant leaves. After frying with low fire until the color of onion leaves turns brown, put the lard into a basin, cool it and put it in the refrigerator. The lard can be preserved for a long time, and it tastes very fragrant when used for cooking. Come and try it quickly!