How to make Qingdao meat fat residue?

Qingdao's "meat fat residue" originated from the people and is said to have existed since the Qing Dynasty. Later, after continuous development and changes in people's tastes, Qingdao's famous "fat residue" was formed. The earlier and more famous shops in Qingdao all originated from Licun, one named Pengcheng Oil Residue and the other named Zheng Zhuang Oil Residue, all of which developed into formal food enterprises. All major shopping centers and supermarkets also have specialty stores, as do other parts of the city.

The ingredients of the fat residue must be three fat and two thin fresh pork belly, so that the fried color and appearance are more positive, and the oil used is also very particular. Be sure to use the fat fried from the pork belly itself, which is what we usually call lard, so that the fat residue is more brittle.

Production process:

Ingredients: fresh pork belly 1000g, appropriate amount of salt, appropriate amount of soy sauce, a little pepper and a large bowl of water.

1. Prepare fresh pork belly, cut it into strips or slices, add proper amount of seasoning according to personal preference, and marinate it 1 hour to taste;

2. Pour the marinated pork belly into the pot, and pour enough water, the amount of water can not exceed the pork belly, and cook all the time;

3. With the decrease of water, the water content in meat gradually increases, and the internal and external temperatures of meat are more uniform, which is more conducive to the crispness of fat residue;

4. At this time, change the fire to a medium-small fire and continue to cook. You will find that the water gradually disappears, and the fat of the pork belly gradually oozes out. By relying on the fat of the meat itself, the meat is slowly fried more crisply;

Frying for about half an hour on a medium and small fire, a plate of delicious "meat fat residue" is ready. Sprinkle some salt on the surface to taste and eat.

Qingdao "meat fat residue" is also very particular about eating. It can be said that it is diverse and has its own characteristics. Qingdao locals generally adopt the following methods:

1, fried fat residue must be eaten cold and can be eaten directly. Of course, it would be perfect if it was accompanied by cold beer from Qingdao and a few dishes of seafood from Qingdao.

2, fat residue in Qingdao hotel, the classic practice is "fat residue stewed Chinese cabbage." The crisp fat residue is a perfect match with Chinese cabbage, and the thick broth is stewed, which is very mellow;

3, fat residue can also be eaten with various vegetables and seafood, and the taste is also very good, which is deeply loved by Qingdao people;

In fact, there are many ways to eat Qingdao fat residue, and there are also many cuisines in Qingdao. If you like food and love traveling, welcome to Qingdao, and also welcome to taste authentic Qingdao specialties.