What kind of lard is used to boil is also a matter of concern, such as: pig net oil, pig fat oil, pig plate oil, pig flower oil, and so on, are not the same!

Generally speaking, if you want to eat oil residue, it is best to use pig fat oil, because fat oil is fat, fat meat boiling lard out of oil is also the most, a catty of fat can be boiled out of 8 two lard, and oil residue is also very fragrant, or crispy!

Here is how to boil lard:

First of all, cut the pork fat oil into slices, cut when you don't need to be particularly thin, because after boiling out the lard into the oil residue, it will become very small, so you don't need to cut it very small when you cut it, and it's best to cut it into even sized slices, about 1.5㎝ of the slices.

Then, put the cut lard into a pot and boil it (there are two points here, one is to boil it with boiling water, and the other is to boil it with salad oil) according to your own needs, the color of lard boiled with boiling water is very white, and the flavor of lard boiled with salad oil is very fragrant!

When simmering lard, you need to simmer slowly over low heat so that you can boil out the fat inside the meat completely, while simmering with a spoon to squeeze the fat inside the oil! Until the fat meat boiled into oil residue can be!

Practice 1: the original way to eat:

1, of course, is the most primitive way to eat, after the completion of the frying, separate entrance, generally just out of the pot of oil dregs are quite hot, and the lack of some crunchy texture, so be sure to cool down a little bit, do not be too cold, too cold and not good, a little cold, a little bit of salt, sprinkle a little bit of sugar, sugar must not be too hot time to sprinkle, easy to melt and wrap the oil dregs, and then the oil dregs are not too hot. The sugar must not be sprinkled when it is too hot, as it will easily melt and wrap around the oil residue, which will affect the taste.

Spread a good mix, you can eat, if you cut the oil block large, oil residue is also larger, the texture to be slightly fat, cut a little bit of the best, especially the fried dry crisp, crispy outside and tender inside, a small handful of a small handful of grabbed into the mouth, the feeling is particularly good.

2, add some sugar to the dregs (according to personal taste put the right amount of sugar), mix well, and then steamed in the pot for a while, to be dregs become soft, become glutinous, you can eat. Sweet, very soft, the flavor is not bad.

3, in the boiling oil when the dregs of oil together into the oil container, sealed for a period of time. When you slowly finish the oil, oil residue on the bottom of the container, when cooking rice, scoop a bowl of oil residue into the bowl, and then let into the rice cooker steam drawer, when the rice is cooked, a bowl of soft and fragrant oil residue on the pot, twice as good as the rice. Because the oil residue in the oil bottom dust for a period of time, this time the flavor of the oil residue is very fragrant and fragrant. If you want to follow the delicious, in the selection of fat meat, it is best to choose the kind of a little bit of concealed meat, the dust out of the dregs of oil especially want, very glutinous.

Practice 2: black beans and chili pepper fried pork fat residue

Materials

Pork 300g, 100g dried radish, 8 150g morning glory peppers, 1 tablespoon of black soybean 15g, 2 garlic cloves, 1 tablespoon of 15g old ginger, 2 teaspoons of garlic paste 10g, 2 teaspoons of 10ml of soy sauce, 1/2 teaspoon of 3g of salt

1, the pork washed clean Cut into 3cm wide slices with fat and lean meat. Cut the garlic cloves diagonally into small pieces.

2, the slices of pork into the net frying pan, with a small fire to heat the lard residue into a golden brown (this process takes about 10 minutes, to turn from time to time so as not to stick to the pot of lean meat). Keep the lard for later use. Drain and cool the drippings.

3. Slice the dried radish and chili pepper diagonally into pieces as long as the garlic cloves. Refined lard residue and then cut into small slices, each small piece of lard residue should be with belt meat.

4: Heat the lard in a wok over high heat, and stir-fry the dried radish, chili pepper, and garlic cloves for 1 minute to release the flavor.

5, and then sequentially add black soybean, lard residue, salt, minced garlic and minced ginger, adjust the soy sauce, stir-fry well, and then take off the pan.