Rui'an Pig Oil Residue [Zhejiang Rui'an Specialty]

What is Rui'an pig oil residue? Authentic Zhejiang Rui'an specialty: Rui'an pig oil residue

Content summary:Do you want to know what Rui'an pig oil residue is? This article is a detailed introduction to the special product of Rui'an, Zhejiang Province - Rui'an Pig Oil Residue. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Rui'an Pig Oil Residue. The full text takes about 3 minutes to read, mainly including the basic introduction of Rui'an Pig Oil Residue and its nutritional value? What are the product characteristics of Rui'an pig oil residue? The production method of Rui'an pig oil residue, etc

Introduction to Rui'an Pig Oil Residue

Pig oil residue is the leftover meat residue from frying fat pig meat with oil.

. After refining, if there is oil residue, boil it again in the pot, add Sichuan peppercorns and other ingredients. When eating, add sesame sauce and soy sauce to make it fragrant but not greasy.

What is the nutritional value of Rui'an pig oil residue?

Compared with general vegetable oil, pig oil has an irreplaceable aroma. It contains a variety of fatty acids, and the content of saturated and unsaturated fatty acids is equivalent, almost evenly distributed. It has a certain level of nutrition and can provide extremely high calories.

What are the product characteristics of Rui'an pig oil residue?

Rich, delicious, crisp and delicious pig oil residue, when eaten directly, will leave you with endless aftertaste. Sprinkle salt or white sugar to eat, it is even more delicious. It can also be crushed and made into dumpling or dumpling filling, as a substitute for pork, and stir fried to make various dishes.

Method for making Rui'an pork fat residue

1. Cut pork fat into small pieces that are two or three centimeters square and clean them thoroughly.

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2. Put it in a wok, add half a bowl of water, and bring to a boil over high heat. Then turn the heat to low and boil it slowly for about 30 minutes (add water to prevent the meat from suddenly becoming scorched due to heat. The boiled lard will become whiter and more fragrant after cooling. After the water is boiled, turn the heat to low and boil it slowly, you will see that the water gradually disappears and the oil gradually becomes more)<3. After boiling for about an hour, the diced meat shrinks into small pieces and turns slightly yellow, which cannot be endured. The whole process is on low heat to avoid the oil residue from changing color and damaging the taste and composition of the oil. There is no need to cover the entire process, only slightly stir a few times when the oil is low at the beginning to avoid uneven heating. Remove the oil residue, thoroughly cool the oil, and pour it into a container for sealed and refrigerated storage (be careful not to pour the broken residue at the bottom of the pot). If you can't finish it in a while, you can also freeze it in separate bags