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Exclusive Fried Bean Curd Dregs with Lard
Leftover soybean pulp gets a glorious second life in sizzling lard, frying into a crumbly, fragrant dish with deep roasted-soy aroma. Old-fashioned thrift cooking at its tastiest, this humble plate pairs beautifully with congee or rice.
Instructions
- 1
Dice the onion.
- 2
Soybean pulp.
- 3
Fatty meat.
- 4
Heat the pan and add the fatty meat to fry for oil.
- 5
Add the onions.
- 6
Add the soybean pulp and stir-fry.
- 7
Just season to taste.
- 8
It's started.
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Ingredients
Main Ingredients
- Fatty porkto taste
- Soy pulpto taste
- Onionto taste
- Schizonepetato taste
Seasonings
- Saltto taste