My neighbor told me that in the supermarket near my home, a special snack sold by an aunt was bought by customers in a long line for 80 yuan per pound. Everyone who had eaten it said it was good. I asked what it was, and the neighbor told me mysteriously. I'll know when you leave. You know, I don’t refuse the temptation of delicious food. I quickly came to this supermarket. At a counter, I saw an aunt about sixty years old selling goods. From a distance, I really didn't know what it was. From a closer look, it turned out to be meat and fat residue. The crisp and rich aroma attracted many people.

Auntie made it on the spot. Fatty and white pork, marinated and fried in a frying pan. With Zila Zila, pieces of crispy and fragrant meat fat residue exude the aroma of meat and fat. It was hot when you ate it. It's very fragrant. It makes people feel like celebrating the New Year and reminds them of the smell of childhood.

Fat residue is also called oil and oil residue. Different places have different names, and I believe everyone eats them in the same way. This is how it is usually eaten in the north. Freshly fried meat fat residue, mixed with sugar, is more fragrant than any snack; or add salt, you can eat two more bowls of sorghum rice. The best way to eat it is to chop the meat fat residue and sauerkraut together into a filling, and wrap it into a big sauerkraut bun. Absolutely delicious and can be had after a meal.

There are also many ways to eat meat and fat residue in the South. Shred onions and mix with meat and fat residue to make a vegetable dish. You can also stew vegetarian dishes, or steam them in a pot for 20 minutes and dip them in minced garlic and sesame oil. The most common way to eat it is to eat it directly. As a snack, meat fat residue is mellow, delicious and crispy, so delicious that you can’t stop eating it.

The meat fat dumplings made by my aunt are not the same as the oil shuttle made at home when I was a child. I chose the breast of the pig, which has alternating fat and thin strips of meat. After traditional frying and standardized processing, the fat and moisture of the pork are removed, while the nutrition of the pork is retained. The meat fat residue is golden in color, crisp and tender, and has a mellow taste. Much better than the meat fat residue left after cooking lard at home. The meat is less fatty and soft, and it doesn't taste greasy at all.

After asking around, the recipe for meat fat residue is a specialty snack in Qingdao. When selecting meat, there are no additional additives or preservatives. The only seasoning used is salt, and nearly 5 pounds of pork can be boiled into 1 pound of meat fat residue. No wonder this snack is so expensive, 80 yuan per pound. Although it is expensive, everyone can do without buying too much. They just buy two or three taels and go home to taste them. Because it’s rich in fat, you don’t have to eat it all the time.

It is said that during the Qing Dynasty, a woman bought four taels of pork with only two pennies at home in order to nourish her son who was going to Beijing to take the exam. The woman thought that her son would have no dry food on the road, so she cut the meat into thin strips, added spices, and cooked it repeatedly in a pot until all the fat in the meat was gone. On the way to the exam, every time my son was too tired to walk, he would take out a small mouthful of dried meat. It tasted fragrant but not greasy, crispy and delicious, and his hunger and fatigue were immediately eliminated. Finally, when my son returned home from high school, he never thought that his mother had passed away. In order to commemorate his mother, Lang Yihao grilled the meat into jerky according to his mother's method and named it fat residue. Did you know that people still eat meat and fat residue? Welcome to communicate in the discussion forum.