Fat residue, commonly known as compressed meat, is a specialty food that is easy to make, rich in nutrients and has a fragrant taste. It is taken from the abdominal muscles of pigs, defatted, pressed, and prepared with salt and MSG. Although the fat residue is less fat than ordinary pork, it has more fiber.
“Zhizhu” originated from Qingdao folk. The more famous ones in Qingdao are Qingdao Zhengzhuang Zhizha and Pengcheng Zhizha.
The fat residue can be eaten directly or eaten cold, and is suitable for all ages. Here I will introduce you to a way to make fat residue for your reference.
1. Cut the pork belly into strips about 10 cm long, 2.5 cm wide, about 35 grams, add salt and marinate for about an hour
2. Place in the pot Add about 300 grams of cooking oil and the marinated meat strips at the same time. Fry over slow fire. Observe the changes in the meat in the oil pan. When the bubbles disappear, the fat of the meat begins to fry out. Continue frying until the surface of the meat strips appears. Golden brown, the meat strips have shrunk obviously, then turn off the heat and fry in the oil with residual heat for about 3 minutes, then take it out and let it cool
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In fact, many people should have seen the prototype of Fatty. In the past, when living conditions were not as good as they are now, the old people in the family would cut up the fatty pork and put it in a pot to refine the pork fat for cooking, and the dry meat residue left after refining the oil was the prototype of the fat residue. . Although this meat dregs tastes good, it is still a bit inferior to fat dregs.
The method of making real fat residue is actually very particular. The first thing is to choose the meat. The meat for the fat-refining residue should be selected from the lower chest muscles of adult pigs. This meat has an appropriate proportion of fat and lean meat, making it a good cut of meat for the fat-refining residue. However, because this piece of meat is relatively small in the pig's body, a 200-pound pig can only use about 5 kilograms of fat residue, so the price of fat residue is relatively high, and it can be sold for 80 or 90 yuan. After selecting the pork, be careful to cut the meat manually instead of using a machine. Because hand-cut meat can pay attention to the fat and lean balance of each piece of meat, every piece of fat left is bound to be the most delicious.
After cutting the pork, bring a large iron pot and pour some vegetable oil into the pot. When the oil is hot, add the pork. Be careful here, this action is risky! Because the meat you just put in has moisture, the hot oil will definitely splash when it comes into contact with cold water, so you must throw the meat quickly and steadily, and then escape the scene in time.
When the fresh meat is put into the frying pan, it is fried with a crackling sound. Listening to this wonderful sound, don’t think that you can sit back and relax and run out to play with your mobile phone from a distance. Because of the fat refining residue, the heat is very critical. If the fire is too high, the fat residue will become charred and have a bitter taste; if the fire is light, the fat will be too greasy and not crispy enough. The best heat is medium-low heat. Squeeze the oil out of the meat slowly. The fat residue will gradually turn golden. When you see the most beautiful color appear, take it out immediately, sprinkle some salt on it, and take a sip in your mouth. , this taste, oh, it is simply the best in the world and cannot be exchanged for gold!
Although it’s delicious when eaten dry, don’t eat all of it. Save some. We have other delicious recipes. The first method is to mix the onion with the fat residue. The fat residue and the chopped onions are mixed together, and a little light soy sauce is added. The rich aroma and freshness of the fat residue and the refreshingness of the onion are combined together. It is perfect for drinking. Good food. The second method is to stew cabbage with fat residue. Put the freshly baked fat residue and fresh Chinese cabbage into a casserole, cook it with the broth made by mixing the rooster and pork spine, and skim off the floating oil and fat in the soup. The slag stewed cabbage is ready. Although the fat residue at this time is no longer crispy and tender, it is softer and more fragrant, which is another kind of enjoyment.
The story of Zhizhao and Qingdao can be traced back to a long, long time ago. It is said that such delicious fat residue was originally made by a Jimo scholar. During the Ming Dynasty, a young man from Jimo wanted to go to Beijing to take the exam. At that time, transportation was not developed, and ordinary people did not have cars or horses, so the scholar from Jimo took a book boy with him and entered Beijing on foot. On the way back to his hometown after the exam, he took a detour and ran out of food and transportation. The scholar remembered that there were leftover meat residue from cooking a few days ago in the package, so he took it out for the scholar to eat. The scholar thought the meat residue was crispy and delicious, so he remembered it.
After returning home, the scholar did not lose heart when he heard the news that he had failed the examination. Seeing that the scientific examination was hopeless, he simply put aside his fame and devoted himself to studying fat residue with his book boy, and finally opened a fat residue shop.
Do you believe it?
First of all, choose good pork belly, the kind without skin, and cut it into long strips. It is better to cut it longer. The first time I made it, I didn’t cut it very long, and it shrank a lot after frying.
Add salt to the cut meat strips and marinate them evenly for 20 minutes. Pour oil into the pot. When the oil temperature is 60% hot, put the meat in the pan and fry. Add the meat one by one. The fried shape will look nice. Place oil-absorbing paper on a plate and put it on top after frying.
Qingdao meat fat residue is the oil residue after boiling lard. Made from pork cheek. The processed face meat is called clear meat with fat, no lymph, and no surface bulges. After rinsing, cut it with a relatively thick slicer, then slowly boil it over low heat and fry it. The lard with a temperature of more than 100 degrees was fried for more than half an hour, and all harmful substances were decomposed.
Whether it tastes good or not depends entirely on the heat.
It’s best to eat less. Who knows what kind of meat and what ingredients are added? I bought it and it won’t go bad after a year