拌｜猪油拌饭Pork lard mixed rice
喜迷李
豚之膏油，为矣！嗜食者维陶，将其花腊肉脂与米子哂之，调合纯绵香溱。尔时将膏油均匀坠置其中，再尽弹指间翻覆，将其油香裹于饭粒之间。食之，则瞻斯旨，膏腴而不腻，馥郁而不俗。志在呈献佳肴，宴设挚友，焉不以猪油拌饭为上选？姑尝之，必获垂涎三尺，回味无穷之效！
The sizzling crackling of deep-fried pork fat remnants, a culinary delight that delights the senses with its crispy exterior and melt-in-your-mouth richness.
Pork lard mixed rice, a delightful gastronomic creation, combines the delectable tenderness of rice with the rich, savory essence of pig fat.
用料
拌｜猪油拌饭Pork lard mixed rice的做法
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肥肉冲洗净切厚丁小块儿。
Rinse the fatty meat thoroughly and cut it into thick cubes.
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将肥肉丁倒入锅内，加入一小碗清水（差不多与肥肉齐平），大火煮开后翻炒至水分蒸发，然后转小火，全程不断翻炒熬出油，直到将一个个肥肉丁熬成小小的油渣，再关火。
Pour the diced fatty meat into the pot, add a small bowl of water (approximately equal to the amount of fatty meat), bring to a boil over high heat, stir-fry until the water evaporates, then reduce the heat to low, continuously stir-fry and render the fat until the diced fatty meat turns into small oil residue, then turn off the heat.
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最后，把油渣控出来，油和渣分开，将油放凉后用保鲜膜封住，放冰箱冷藏。
Translation: Finally, separate the oil from the residue, let the oil cool down and cover it with plastic wrap, then refrigerate it in the refrigerator.
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盛碗刚蒸好的白米饭，来一勺猪油，再淋2勺海鲜酱油，撒上油渣，搅拌均匀，开吃！
A bowl of freshly steamed white rice, add a spoonful of lard, then drizzle 2 tablespoons of seafood soy sauce, sprinkle some scallion oil, mix well, and dig in!
小贴士
别贪嘴，热量高，吃多也会腻，
油渣用于炒菜、拌饭都嘎嘎好吃，
干吃也香着呢！
至于猪油，上等的炒菜油，做葱油饼更是人间美味！
The leftover oil is delicious even when it's cold!
But be careful not to overindulge, as it's high in calories and can become greasy if eaten in excess.
The leftover oil is great for stir-frying dishes or mixing with rice, it tastes amazing!
It's also delicious when eaten on its own!
As for lard, the highest quality cooking oil, it's perfect for making scallion pancakes, truly a culinary delight!
