Homemade Laba Meat Patsy Recipe

  Preserved meat Poo, this dish was once a top choice for entertaining guests in our Tujia family. Especially when someone helped with farming or heavy work, its presence could elevate the quality of the entire meal. As a child, I thought having such a dish on the table meant such deliciousness, and whenever Mom made it, I couldn't help but stand by the pot, waiting for that piece of sizzling fat.Bread When it was taken out of the pan, ignoring the burns from being too hot to eat, I quickly grabbed a piece to satisfy my hunger first. Sometimes, I would share a small bowl with the kids, eating and playing while consuming this like the main dish.Mutton fat was mostly used in making this dish back then, with more fatty parts, resulting in particularly aromatic pancakes when fried. For those who were working hard, such food was more filling.

  Now I suddenly crave a bite of it, but the fat meat is stubbornly resistant to my efforts at home. Therefore, I chose pork leg meat, which is neither too fatty nor overly greasy. This part of the meat, when fried, turned out to be especially aromatic. Of course, there should be less fat and more lean meat. But unexpectedly, the little one only ate the fat parts, saying they were soft and fragrant. It seems his teeth are not up for it.

  First, cook the preserved pork leg in a pan for a short while. This is to remove excess oil and make the meat softer, enhancing the taste of the pancake.

  Make a flavorful pancake----preserved meat bread

  Ingredients: Preserved meat,ginger garlic,soy sauce, old dried chili paste, salt

  Preserved meat bread preparation steps

  Cut the preserved meat into 0.3 mm thickness and set aside.

  Place it in a pan with water over high heat.

  Cook for three minutes until the meat curls, then remove and set aside.

  In the flour,add ginger, garlic, salt, and soy sauce Step 5: Add some old dried chili paste.

  Mix well into a batter.Bean paste

  Step 6: Add the preserved meat.

  Stir thoroughly.

  Step 7: Fry until both sides are golden brown.

  Preserved meat bread preparation tips

  1. Actually, using pork belly is the most fragrant choice, but if you can't eat too fatty of a cut, choose one with less fat.

  2. The batter should not be too thin; it should just envelop the meat slices.

  3. The seasonings in the flour can be adjusted according to personal preference.

  Nutritional value of preserved meat

  Preserved meat is made from unprocessed pork, or other parts, that are smoked or cured.

  Smoked meat is often considered a breakfast starter, cut into thin slices and pan-fried. It has an excellent taste and is commonly used in cooking. While traditionally thought to contribute to weight gain, due to the low-carb diet trend in America, views on its fattening effects have changed.Breakfast appetizer, cut it into thin slices and place in a pan to bake or fry in oil. Bacon tastes great and is commonly used in cooking; bacon was considered a major source of obesity, but with the introduction of low-carbohydrate diets in America, views on its fattening properties have changed. Pork belly tastes great and is commonly used in cooking. Pork belly was considered a major cause of obesity, but with the rise of low-carb diets in America, opinions about its fattening effects are changing.