The method to make fried pork fat residue crispy is as follows:

1. Peel the skin of the pork belly, cut the peeled pork belly into strips, sprinkle with salt and marinate for half a day. Nowadays, the pork belly is basically It is skinless, and the ones with skin cannot be chewed after being fried.

2. Pour some vegetable oil into the pot first. After the oil is hot, add the pork belly. Be careful not to burn it at this time. The meat that has just been put in has moisture. If the oil and water come into contact, the oil will splash everywhere.

3. As the temperature rises, the oil in the meat is slowly squeezed out. Do not use high heat throughout the process, be sure to use medium or small heat. The color of the meat begins to darken.

4. The fried meat turns golden brown, the oil in the pot becomes more and the meat shrinks, take out a piece and bite it, it will be crispy, turn off the heat.

Cooking Skills

When I was a child, I liked to cut a piece of steamed buns and apply a layer of lard. Regarding this point in the kitchen, there was an article some time ago that specifically talked about lard. If you are interested, you can find it yourself. The meat fat residue can be eaten directly. It is fragrant and crispy, with a salty taste. The other thing is stew, I will serve stew next time.