Chinese Food
Chinese cabbage stewed fat dregs (fat dregs stew pot)
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Qingdao century specialty. Fat dregs. Commonly known as compressed meat. It is made from pork abdominal muscles, through degreasing, pressing, supplemented by salt and MSG. Fat dregs originated from the folk. It is a kind of special food with simple production, rich nutrition and strong flavor. Fat residue has absorbed the essence of Jiaodong folk food for over 100 years. It inherits the characteristics of traditional fat dregs, rich nutrition and rich flavor, and keeps improving. It selects the lower chest muscles of adult pigs as raw materials. Taste with salt and monosodium glutamate. Do not add any chemical flavor and preservative. On the basis of rich fragrance and good taste, it makes the fat dregs more tender and delicate. The fat dregs are made from the abdominal muscles of only about 500g per adult pig, which have been developed by secret recipe. The taste is tender and smooth, crisp but not greasy. It has a lingering fragrance on the cheek.
Cooking ingredients
Cooking Steps
Step1:8
Step2:Sliced scallion, ginger and garli
Step3:Cabbage read
Step4:Cut wel
Step5:Dongzhengfang fat residue is very good. Prepare it. It must be soaked for a while first. Otherwise, it will be very hard after it is discharged directly. It will affect the taste. Don't say I didn't tell you. It's important.
Step6:Heat the oil and put the onion, ginger and garlic in the po
Step7:Cabbage in po
Step8:Add water (preferably bone soup). Fat dreg
Step9:Perfect out of the po
Cooking tips:There are skills in making delicious dishes.
