Fried oil residue with chili and garlic

Fried oil residue with chili and garlic

Introduction:

Production steps:

Step 1: wash the fat

Step 2: first cut it into strips, then cut it into small pieces 3cm wide and put it into the pot

Step 3: after the meat comes out of oil, turn down the heat and simmer slowly

Step 4: when the fat turns golden, remove the oil residue with a colander, and cool the oil in the prepared oil pan.

Step 5: pour the oil residue back into the pot, sprinkle appropriate amount of salt while it is hot, mix well, and set it on a plate for use

Step 6: set aside the oil residue, wash the pepper and garlic

Step 7: cut green pepper into circles and green garlic into small sections.

Step 8: after frying the oil, heat the remaining oil in the pan, add green pepper ring and stir fry

Step 9: pour in the oil residue and stir fry quickly

Step 10: pour in the garlic

Step 11: sprinkle a little salt, pour some soy sauce, sprinkle a little chicken essence, stir fry evenly and put on the plate

Materials required:

Fat: 1500g

Pepper: 7-8

Garlic: two

Chopped chili: a little

Lard: right amount

Salt: right amount

Soy sauce: right amount

Chicken essence: appropriate amount

Note: the main component of the oil residue is a mixture of many kinds of fat, which contains a lot of fat and a small amount of skin. If the temperature is too high, it will produce a paste like substance, and some carbon black will form. Long term consumption of oil residue may cause obesity such as high cholesterol and high blood pressure. If the oil residue is too sticky and charred, it is best not to eat it. Oil residue still contains a lot of animal fat, which belongs to saturated fatty acid, namely stearin. It's OK to eat less, but it's harmful to human body to eat more.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: medium spicy