How to boil lard

1. Ingredients: lard, green onions, ginger, dried soybeans, dried Sichuan peppercorns

2. Method: cook the prepared pork After washing the suet in clean water, drain the water and cut it into small pieces and put it in a bowl for later use. Then put the prepared green onions and ginger together in clean water and then cut them into segments. Ginger slices are set aside. Prepare the prepared dried Sichuan peppercorns and dried soybeans for later use. Add an appropriate amount of water to the pot and bring it to a boil. Place the prepared pork suet in the pot for blanch. The blanched pork suet will be boiled later. The lard produced will be more fragrant and rich, and also whiter. After blanch the water, you can take it out and put it in a bowl for later use. However, do not fill the pot with water. Boil it dry over high heat. When there is only lard left, reduce the heat to a simmer, add the lard lard that has been blanched before, and continue to simmer it in the pot. When the oil content in the pot gradually increases, you can add the prepared green onions. Put the ginger in the pot and stir-fry until the aroma overflows, then take it out, then put the prepared peppercorns and soybeans in a bowl, turn off the heat, put the prepared lard on the soybeans and In a bowl with Sichuan peppercorns, this can very well improve the greasiness of the lard itself, and also make the lard taste more mellow.