Oil residue is the meat residue left over when people fry fat pork in oil. After refining, the oil residue will come out. Cook it again in the pot and add pepper and aniseed. Do you know what are the methods of cooking with oil residue? Let me introduce to you the methods of cooking with oil residue.

Method 1 of cooking oil residue: crispy oil residue and scallion pancakes

Materials

500 grams of flour, 1 green onion, half a bowl of oil residue, hot water Half a small bowl, appropriate amount of salt and chicken essence

Method

1. Add appropriate amount of hot water to the flour in the basin in batches, and knead until it is "three smooth" (hand light, dough light, basin light) The softness and hardness can be slightly harder than the earlobe. Cover the pot and set aside.

2. Chop the green onions, add a small amount of lard in the pot and stir-fry until fragrant and slightly dry.

3. Chop the oil residue, add the fried green onions, and add an appropriate amount of salt and chicken essence. You can taste it. The taste should not be too bland because there is no salt added to the dough.

4. Roll the dough into a large sheet less than 0.5cm (the thinner, the better), apply a layer of lard on the surface, then spread the filling, roll and fold from the edge into a long strip.

5. Cut the long strip into sections of about 10cm, stand it up and press the section with your hands to flatten it gently.

6. Put salad oil in the pan, slowly fry over low heat for four to five minutes until the surface is golden brown.

Method 2 of cooking with oil residue: Fried green pepper with oil residue

Materials

Oil residue, salt, green pepper, garlic slices, tempeh, chicken essence

Method

1. After the fat meat is refined into lard, the residue is the oil residue ~ (there must be some dripping with a little lean meat to make it particularly fragrant);

2. Heat the oil residue and sprinkle a little salt on one side (to keep it crispy) ~

3. Cut the green pepper into rings, put it into the hot oil pan with garlic slices and tempeh, stir until fragrant, sprinkle with salt and mix Evenly~

4. Pour in the oil residue and stir-fry a few times quickly, then sprinkle with chicken essence and it’s ready!

Method three for cooking oil residue: Stir-fried lard residue with black bean sauce and chili

Ingredients

300g pork belly, 100g dried radish, 8 Chaotian peppers 150g, 1 tablespoon black soybean 15g, 2 garlic sprouts, 1 tablespoon minced ginger 15g, 2 teaspoons minced garlic 10g, 2 light soy sauce 10ml teaspoon, 1/2 teaspoon salt 3g

Method

1. Wash the pork belly and cut into 3cm wide slices with both fat and lean meat. Cut the garlic sprouts diagonally into small sections.

2. Put the pork belly slices into a clean wok and heat over low heat until golden brown lard residue is obtained (this process takes about 10 minutes, and you need to turn it from time to time to prevent the lean meat from sticking to the pan). Reserve the fried lard and drain the oil residue to cool.

3. Cut the dried radish and Chaotian spicy diagonally into small sections as long as the garlic sprouts. The refined lard residue is then cut into small pieces with a knife, and each small piece of lard residue must have skin on it.

4. Heat the lard in the wok over high heat. First stir-fry the dried radish, peppercorns and garlic sprouts for 1 minute until fragrant.

5. Add black soybeans, lard residue, salt, minced garlic and minced old ginger, add light soy sauce, stir well and then remove from the pot.

Tips

1. Dried radish is indispensable. It not only makes the dish crispier, but also absorbs excess lard, making the dish less greasy. . Cucumber can also be used instead.

2. Since dried radish, black soybeans and light soy sauce contain salt, the amount of salt added is less.

3. If you have sour bamboo shoots from Hunan, you can chop them up and fry them together, which will make it more delicious.

4. In the south, garlic sprouts are called garlic sprouts, and green garlic is called garlic sprouts. In fact, it is very suitable to use these two vegetables to stir-fry this dish.

Efficacy and function of oil residue

Tonify deficiency, moisturize dryness, and detoxify. Lard contains a variety of fatty acids. The content of saturated fatty acids and unsaturated fatty acids is equal. It can provide extremely high calories. It is also rich in vitamin A and vitamin E and smells like lard.