Chili pepper fried lard residue

Raw materials: 200 grams of lard residue, 80 grams of dried radish, green and red peppers, each three

Seasoning: soy sauce, salt, chicken essence, each moderate amount

1, if lard residue placed long time will be more wilted, and also seem more oil, so before frying, with a small amount of oil back to the pan burst a little, so that it back to crispy.

2, smell the lard flavor, and found that the amount of oil increased, it is almost time, the excess oil Wiry out.

3, pour in the dried radish and stir-fry with the flavor.

4, out of the pan and reserve.

5, frying pan again a small amount of oil, put the chili pepper fried incense.

6, pour in lard residue and dried radish with fried for a few moments, put soy sauce, salt and chicken essence, fried until the chili peppers can be broken raw. If you feel dry, you can add a small amount of water, not too much at a time, probably about 15ml.

Note:

The lard residue is the pork fat tissue through the boiling refining so that a variety of fatty acids (i.e., lard, meat oil) and fat cell tissues are separated, boiled and extracted lard after the rest of the solid hard lumps is the lard residue, which contains fat cell tissues and a large number of saturated fatty acids that can not be separated.

Long-term consumption of oil residue, may produce increased cholesterol, high blood pressure and other obesity, if the oil residue is too mushy and burnt, it is best not to eat. Oil residue still contains a large number of animal fats, belonging to saturated fatty acids, that is, hard fat, eat less no harm, eat more harmful to the human body. It can not only cause obesity, but also raise cholesterol, leading to atherosclerosis, hypertension, heart disease, cardiovascular disease. Most of the oil packets in instant noodles are made of oil residue, so they should be used in small quantities or not consumed.