Salt and Pepper Dregs

Name: Salt and Pepper Dregs
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Fatty; Some Salt and pepper

by Meimeijia's Kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Oil residue may be a more controversial snack. People who like it think it's a rare delicacy. Those who hate him will think it is something, can it be eaten? Hehe, Meimei belongs to the category of loving him. From childhood to adulthood, it is simply love to the bone. Every time, in order to eat delicious oily residue, she deliberately fries a big pot of oil to give it away, absolutely true love.

Ingredients

1 piece Fatty
Some Salt And Pepper

Salt and Pepper Dregs

1. Wash the lard and cut into small pieces

2. Put the cut lard into the pot

3. Stir fry while frying. When the bottom of the pan becomes moist and does not stick to the bottom, cover the pan and simmer

4. After all the moisture in the fat has evaporated, you can remove the lid and use a spatula to spread the fat

5. Continue to fry, in the process of frying, fiddle with the spatula from time to time, so as not to stick to the pan

6. When the oil residue gradually dries and turns yellow slightly, it can be taken out of the pot. Sprinkle with salt and pepper while it is still hot.

Tips:
1. It is best to choose the fat on the neck of the pig. Such fat will produce less oil and more oil residue.
2. After the oil is cleaned, there is a lot of water in it. Put it in the pot and cover the pot to speed up the evaporation of water.
3. The oily residue can be taken out when it turns yellow slightly, after which it will taste bitter.