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1, fat meat, in China refers to fat pork, such as pork belly, elbow meat on some parts
2, today Lao Liu will come to share the "crispy lard fat" method, like friends can collect first, have time to try it themselves.
3. The following begins to introduce the required ingredients:
Lard board, sugar, cornstarch, flour, eggs
4: Remove the skin of the pig from the fat oil bought, and then cut the fat fat into small pieces for later use. Put three spoonfuls of flour, one spoonful of cornstarch, beat an egg into the bowl, stir well, then add water in a small amount of water many times, mix into a slightly viscous batter, and then pour in a little cooking oil, pour in the crispy paste made of cooking oil, fry out of the crispy things, stir evenly
5: Put the cut fat oil plate into the batter, knead evenly, and let the fat oil plate evenly wrap a layer of crispy paste. The oil temperature is 50% hot, put in the fat oil of the wrapped batter, and fry the surface of the golden color to fish it out. The oil temperature rises to 70% hot again, put the lard in the pan and fry it again, fry it for 30 seconds to get out
6, put water in the pot, and then put in more sugar, high heat to boil the sugar until melted, and then boil until the bubbles become smaller, slightly yellow, put in the fat oil, quickly stir-fry, you can get out of the pot. When I was a child, it was already very good to eat this sweet oil residue, and now this dish is rarely eaten
7, fat meat can supply the human body with higher calories. Fats also contain lecithin and cholesterol that the body needs.
Lao Liu has released a total of 1700+ videos, I recently screened out the best [stir-fry] [sauce] [pasta] production method I have done, if you want to get it, you can backstage private message [Liu Yi hand welfare] to find me to collect, can bring convenience to you, is my old Liu great honor!