Grease residue is the residue of grease.
"Fat residue" originates from the folk. It is a special food that is easy to make, rich in nutrients and has a fragrant taste. The fat residue has absorbed the essence of folk food in Jiaodong area for more than 100 years. It inherits the characteristics of traditional fat residue, rich in nutrients and rich flavor, and strives for excellence. The lower chest muscle of adult pigs is selected as the raw material. Season with salt and MSG. No chemical fragrances or preservatives are added.
On the basis of rich aroma and good taste, the fat residue has a unique flavor of fresh and tender meat fat and delicate taste. Fat residue is not what people usually call boiled pork suet, and the two foods are not the same thing. The requirements and methods of fat residue are higher than boiling pork suet. It originated in Qingdao and is loved by people because of its fragrant taste and rich nutrition.
The fat residue is made from pork breast or pork belly. It is slowly boiled with water to slowly boil out the fat in the meat, and then sprinkled with salt and fat residue. It is commonly known as compressed meat. It is made from pig abdominal muscle, which has been degreased, pressed, and supplemented with salt and MSG.
Lard residue
The representative of Chinese people’s infinite creativity in food. The fatty tissue in the pork is boiled and refined into lard, and a golden solid is precipitated in the oil pan, which is lard residue. One thing, two products, the Chinese dedicate lard to future nourishment, and leave lard residue to present happiness.
“Extremely crispy, with a light bite, there is a click, and the earth will fall apart.” Lard residue, such a simple but top-notch ingredient, has already surpassed the poor wisdom created by the times, and has repeatedly expanded the taste system of food. .