Is the fat residue of fried meat drained or drained?

Drainage. Because if you don't boil the meat fat residue with water, the temperature of the pot will continue to rise, resulting in a lot of oil can not be cooked in time. But the surface of the oil residue has been burnt. Without water, it will not only hinder the full release of oil, but also cause most lard to be vaporized and then play out because of high temperature. Production method:

1, fried fat residue peeling pork belly is the best choice, thin too firewood fat too greasy, pork belly fat taste just right.

2. Choose a thick non-stick pan. If the pot is too thin, it is easy to over-color. Then add a little base oil to the pot, add meat fat residue and stir-fry until it changes color. Add clean water, and the ratio of clean water to meat is 1: 1.

3. Cook the meat until it is milky white, spread it evenly, and then slowly cook it on the smallest fire until the meat turns yellow. At this time, change the position of the meat and put the outermost one in, because the uneven heating of the small hot pot will lead to the maturity of the fat residue at different times.

4. Wait until the grease is clean and the oil residue is cold before brushing. At this time, sprinkle the right amount of salt and you can eat it.