How to make fat meat fat but not greasy

1. Let the fat meat lose part of its oil.

This method is the ultimate, it is oil residue.

I love fat residue. Pure fat or 90% fat pork, the fat is forced out little by little, and it hardens and burns in the oil pan, turning into golden and crispy fat residue. Eat it directly with sugar or salt, or make it into fried rice or noodles. In my opinion, it is the ultimate in Lower Riba human cuisine.

To make twice-cooked pork, boil the pork and slice it into slices, then put it into a pot and fry it. If you want to stir-fry it into a lantern nest, the meat slices will curl up into a circle. This means that part of the lard is fried out, and the pork naturally shrinks into rolls. When you come back to eat it, you won’t feel so tired.

Braised pork is also synonymous with greasiness. So when making braised pork, you also need to fry the pork pieces until the surface is slightly charred and the fat overflows. Pour off the excess lard and braise it again. Hey, it's really different.

2. Cut into thin slices

This is a magical thing. When the fat is cut thin enough, the greasy feeling has nowhere to hide.

Sichuan chefs are good at seasoning, but this does not mean that they are not good at knife skills. Just look at Da Dao White Pork. This large piece of white meat with garlic paste is made from Er Dao Pork from pork buttocks. Cooked whole. The chef picked up the meat with chopsticks in his left hand, and picked up a large knife in his right hand. He held it tightly, and his strong biceps bulged unconsciously, giving him the appearance of Lu Zhishen.

But the knife is a very thin way to survive. The sword advances slowly and steadily. The toughness and resistance of the meat are skillfully resolved by the master. After a few seconds, Lu Zhishen picked up a palm-sized piece, but it was only 1 The millimeter-thick piece of tender meat has a wonderful sense of dissonance.

Then use heavy-flavored garlic paste, chili oil and other seasonings to make the sauce, mix well and put it into your mouth. Where there is still a greasy feeling, there are only two words left - really delicious.

The Northeastern sauerkraut white meat is similar. Thinly sliced ??meat is served with slightly acidic sauerkraut, which is simply cooked with water. That white piece of flesh is nothing but cute and pure.

3. Simmer (steam) over low heat

Two dishes often appear in banquets, braised pork elbow and braised pork with pickled vegetables (salted white). They are lavishly placed on the dining table, glowing with pride, and can raise the blood pressure of diners just by looking at them.

But after entering the mouth, the lean meat is soft and the fat meat melts. After a brief chewing, it slides into the depths of my greedy throat. I don’t feel how greasy it is, leaving only a mouthful of aroma.