Fat Residue

Name: Fat Residue
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Skinless pork belly; Some oil; Some salt; Some pepper; Some Cumin powder; Some Soy sauce

by Er Dong Ye

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

"Fatty residue" is a specialty of Qingdao. People who love meat pay much attention to meaty delicacies. This is a new delicacy. It is not authentic, but it is delicious. The best choice for fat residue meat is pork belly, pure lean meat. The texture is chai, and the fat is greasy.
In order to suit the taste of the family, the seasoning of the marinated meat has been added. Change from frying to frying with less oil, which seems to be faster to defat. Because it is ready to eat, it is not stored, so it is not too dry. The fresh and tender taste and unique taste of the fat residue make it very enjoyable for the family. "

Ingredients

400g Skinless Pork Belly
Some Oil
Some Salt
Some Pepper
Some Cumin Powder
Some Soy Sauce

Fat Residue

1. Wash the skinless pork belly and cut into medium-sized slices.

2. Add salt and stir well.

3. Add pepper and stir well.

4. Add cumin and stir well.

5. Add light soy sauce and stir well.

6. Stir the cooking wine and marinate for 2 hours.

7. Heat the pot and add oil, and the marinated pork belly is fried in the pot. Fry slowly over low heat.

8. Turn the meat over at the right time to fry the fat.

9. Fry until the surface of the meat slices are golden, and the large slices of meat will shrink and see small.

Tips:
1. When decocting, simmer the oil on a low heat.
2. In order to cater to the taste of the family, and to enrich the taste, a few more seasonings are added than the traditional Qingdao fat residue.
3. Because it is ready to eat, it is not stored, and it will shrink to dryness without frying. Not authentic, please forgive me Jiaodong friends.