The golden eagle could no longer bear it's duty to continue to temper its spirit. It flew to the side of the pot, looked into it with surprise, and beeped, "This thing smells so good?"
Chen Wangping smiled and said, "When the sweet potatoes are ripe tomorrow, we'll have some sweet potato starch. Cut some meat, coat it with flour and fry it for a while. The crispy pork will definitely make you cry with greed."
The golden eagle swallowed its saliva and beeped, saying that it was about to cry with greed!
Chen Wangping ignored him and concentrated on frying the oil residue into one centimeter square and stopped frying.
At this time, the oil residue is golden and crispy, and tastes the best.
After fishing it out, he couldn't help but picked up a piece, blew on it, and started chewing it.
ah!
It smells so good.
The freshly fried lard residue has no fishy smell at all. It has a crispy taste as soon as you put it in your mouth, accompanied by the rich aroma of meat and oil, which makes you want to savor it.
He ate several pieces of the original flavor in a row, then took out some pepper salt and chili powder and sprinkled them on it. It tasted different when he ate it again.
After eating seven or eight pieces, Chen Wangping felt refreshed.
Of course, he did not forget the golden eagle and handed a handful to it while eating.
The golden eagle picked up the lard residue and was shocked when it finished eating it, one piece after another, without even raising its head.
Chen Wangping collected most of the oil residue, leaving a small portion that he cut in half and let cool for later use.
At this time, he found a large jar, poured the lard into it, and placed it in a cool place to cool naturally.
Looking at the full jar of lard, Chen Wangping felt a sense of accomplishment.
That’s really good.
Then, he cut some garlic, heated the oil in the pan, put in the minced garlic and fried it. After the garlic was fragrant, he poured the sweet potato leaves in and stir-fried them over high heat.
After the sweet potato leaves become soft, throw in the lard and continue stir-frying. Simply sprinkle some salt and remove from the pan when the heat is right.
Stir-fried sweet potato leaves with lard residue.
Chen Wangping couldn't wait to pick up a big pair of chopsticks and eat the sweet potato leaves.
The fresh sweet potato leaves are juicy and sweet on the tongue. Then they are blended with the aroma of lard. One bite has the fragrance of vegetables and the aroma of lard, and the crispy texture of the lard residue on top. It has many layers and is extremely satisfying.
After eating a few bites, he took out the loach bone soup and spicy stir-fried sturgeon tendons he had prepared yesterday, and ate them one as porridge and the other as pickles.
After finishing the meal, Chen Wangping leaned back in his chair contentedly, not wanting to move at all.
It’s so delicious.
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