How to make pure fat meat delicious and not greasy

When we attend banquets, we often see a dish that is full of fat, but it does not feel greasy when we eat it. This is because through some correct cooking methods, the greasiness of the fat is reduced, making it easier for us to eat. In fact, we can also make pure fatty meat dishes at home, but we have to pay attention to the method. So, how to make pure fat meat delicious and not greasy?

1. Changchun smoked meat

Ingredients: 1000 grams of fatty pork; 20 grams of green onion, 20 grams of ginger, 20 grams of white garlic, 200 grams of soy sauce, 20 grams of white sugar, 15 grams of cooking wine, 20 grams of salt, 3 grams of angelica, 3 grams of sand ginger, 6 grams of cardamom, 3 grams of tangerine peel, 3 grams of cinnamon, 3 grams of fennel seeds [cumin seeds], 3 grams of Ligusticum chuanxiong, 5 grams of nutmeg, 3 grams of pepper, 3 grams of star anise, 3 grams of cardamom, and 3 grams of Amomum villosum.

practice:

1. Cut the meat into large pieces of 250 grams, soak it in water for 20 minutes, and scrape and clean the meat.

2. Put water in the pot and bring it to a boil. Blanch the meat and remove it from the pot.

3. Add water, seasonings, spices (wrapped in gauze) and 2 grams of sodium nitrate into the pot. After boiling, simmer for 1 hour and 40 minutes until cooked.

4. Take out the cooked meat and place it on the grate of the smoking pot. Add sugar into the pot, cover it and heat until yellow smoke appears, then remove from the heat and smoke for about 2 minutes.

2. Shredded pork with green pepper and black fungus

Ingredients: 400g tenderloin, black fungus, 1 green pepper, a little fat, salt, soy sauce, vinegar, ginger, garlic, cooking wine, starch, Sichuan pepper, chili pepper, and bean paste.

practice:

1. Wash the meat, cut the fat into small slices, and cut the tenderloin into strips of uniform thickness and length along the texture of the meat.

2. Cut the black fungus and green pepper into shreds and set aside.

3. Add appropriate amount of starch and water to the chopped tenderloin. Don’t add too much starch. Add water little by little until the starch water just covers the shredded meat.

4. Chop the ginger, garlic and chili pepper and set aside.

5. Pour the fat into the pot, extract the oil over medium heat, add ginger, garlic, chili and Sichuan peppercorns and sauté until fragrant.

6. Pour the lean meat into the pot and stir-fry quickly. When it is cooked, add shredded wood ear, shredded green pepper, cooking wine, bean paste and appropriate amount of salt and stir-fry until the meat is well-flavored.

3. Fried pork with pepper

Ingredients: lean meat with a little fat, soy sauce, chili, cooking wine, salt or bean paste.

practice:

1. Wash the lean meat with a little fat, cut it into small thin slices, and marinate it with soy sauce; wash the fresh chili and cut it into small slices.

2. First put a little cooking oil in the pot, heat it, add the pork belly marinated with soy sauce, stir-fry until cooked, and place it evenly on the plate. You don't even need to add oil in this step. You can cut a few pieces of fat from the pork belly and fry them in the pan to release the oil, then add the meat slices and stir-fry. The same goes for frying peppers. You can also fry some fat as oil, which can reduce your oil intake.

3. Put the pan back into the oven and dry-fry the chili peppers until they are charred on the surface. Then add cooking oil and fry over high heat. Then pour in the pork belly that has just been fried. Add cooking wine, salt or bean paste according to personal taste, mix in a little sesame oil and stir well.