Materials

"lard or medium oil 600G"

Practice

1: Prepare one kilogram of lard

2: Dry the pan, open the fire and let the pan get hot

3: Turn off the heat and put the lard into the pan

4: Slowly deep-fry the lard until it turns golden yellow

5: Be careful not to overfry the lard, let the whole thing burnt, then you can turn off the heat

6: Fry the lard until it is still a little white and the oil turns light yellow. p>5: Be careful not to overfry the lard, so that the whole lard burnt, and when you see the lard is still a little white, the oil becomes slightly yellow, you can turn off the fire

6: lard residue discarded or dipped in pepper salt (to become a snack) the oil can be put into the refrigerator after the oil cooled down

Method 2, homemade lard

Materials

"pork fat 600g"

1: When you buy pork fat, ask the vendor to grind it into the size you want. Generally, I will grind the big pieces first, and then cut them into small pieces after cleaning at home

2: Drain the cleaned pork fat and put it into a pot without water (to avoid oil explosion), turn on the medium-low heat first, mix the pork fat to open the pot without sticking to the pot, and then turn to the medium heat after the grease starts to come out

3: When the pork fat will slowly become smaller and drier and almost turn to golden brown, turn off the heat first, and let the un-fried pork fat to continue to come out in the frying pan. When the temperature of the oil drops a little, you will find that some of the fat sinks and some floats up, and the ones that float up still have some room to be processed. At this time, turn on the heat again, and when most of the lard is golden brown, fish out all of the fat as soon as possible, and then turn off the heat

4: This is a small portion of the lard. In winter, the lard will solidify in an hour or two at room temperature, so if you don't put it in the refrigerator, you should consume it as soon as possible.

5: The rest of the lard residue

Practice 3: Deep frying lard

Materials

"1 strip of lard",

Practice

1: Wash and cut the lard into small cubes, put it into a hot pot, and then turn on a slow fire to force out the lard. After ten minutes in the pot you can see the lard pieces start to shrink, remember to stir while you are there to avoid burning.

2:Fish out the drippings lard is finished.

3: the last lard residue (oil broken child) sprinkled with a little salt bar alone to eat super tasty, but also can be used to fry cabbage yo ~

fried lard practice four,

Materials

"lard 1",

practice

1: lard cut small pieces of lard thrown into the pot over low heat stir-fried

2: a little flip can be

3: lard cut into small pieces and thrown into the pot stir-fried

2: slightly flip can be

3: a little flip can be

3: the lard cut into small pieces and throw into the pot stir-fried

3: the lard is a good choice, but it's not the only thing that you need to know. 1: Put the fat lard meat into the Smart Universal Pot

2: Cover the pot, select the sealing state

3: Press the "Soup" button, the time display 20 minutes, to one catty of fat lard as an example, it takes more than 30 minutes of time, you can choose to extend the cooking time, if the portion of the ingredients is more, you can also be completed after the completion of, and then pressed the "Soup" button 1-2 times

4: The floating valve is lowered and opened. When the float valve is lowered and the lid is opened, the lard will appear golden in color

5: Use a spoon to fish out the lard in the inner pot, leave it at room temperature for about half a day, and then put it into the refrigerator to cool

6: After about two hours, the lard will appear white and creamy.

7: Make your own lard with Philips Smart Pan, it's healthy, convenient and safe!

7: Make your own lard in a Philips Smart Pan.