“Meat fat slag” originated from Qingdao folk. It is a special food with easy preparation, rich nutrition and rich flavor. Meat fat slag, commonly known as compressed meat, is made from pork belly muscles, fat-removed, pressed, supplemented with salt and monosodium glutamate.Although the meat fat slag is less fat than ordinary pork and has more fiber, it is also a high-calorie food. If stewed with cabbage and tofu,it is better. It is recommended not to eat too much for people who are overweight. There is both meat and soup. It is a very effective weight gainer.So how to make meat fat slag?Let’s take a look today.
How to Make Meat Fat Slag
Peel the pork belly. Cut the peeled pork belly into strips. Sprinkle with salt and marinate for half a day. Today’s pork belly is basically skinless. If it has skin,it can’t bite after being fried.
Pour some vegetable oil in the pan first. After the oil temperature rises, add pork belly. Be careful not to burn yourself at this time. The meat just put in has moisture. If oil and water come into contact, it will easily cause oil splashes.
As the temperature rises, the oil in the meat is slowly squeezed out.Do not use fire during the whole process. Be sure to use a small to medium fire. At this time the color of the meat began to darken.
Fried meat turns golden brown. At this time, the oil in the pan increases and the meat shrinks.Remove a bite.If it’s crunchy, turn off the heat.
Remove the meat fat slag. Strain the oil from the pan into a bowl. Keep in the refrigerator after cooling. There are many uses for lard. Lard is an essential ingredient for making pastry moon cake.
Such delicious meat fat slag is complete.
Meat Fat Slag
- 1000 g pork belly
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