In daily life, when people fry vegetables or make noodles, in order to improve the taste, they like to put some lard in them. But if you want to make lard that is tender, white, and not fishy, ??you need to master a lot of skills. For example, when boiling lard, you cannot put the lard directly into the pot, but you can put some onions, ginger, and star anise in an appropriate amount. The lard cooked in this way will be particularly fragrant and delicious. After cooking lard, storage is also an important step. Be sure to add an appropriate amount of salt so that the storage time will be longer. Therefore, when boiling lard, you must blanch the lard, and during the boiling process, add some onion, ginger, star anise and other seasonings appropriately.

1. Boiling lard, what techniques can you master to make the lard tender, white, not smelly and delicious?

When boiling lard, never put the lard directly into the pot and stir-fry. After buying the lard, cut it into evenly sized pieces. Then boil water in a pot, put the lard in cold water, and blanch it again to remove impurities and fishy smell on the surface. The lard produced will be tender and white without being fishy. And when boiling lard, you must not just put lard, you can also add an appropriate amount of onions, ginger, star anise and other seasonings to cook together. In this way, a lot of flavor can be added during the process of cooking lard.

2. Conclusion.

After the lard is boiled, it is also very important to store it, otherwise it will easily deteriorate. Sprinkle the boiled lard with an appropriate amount of salt to store the lard better, and keep it sealed. Cut the lard into uniformly sized pieces or hob shapes, boil water in a pot, and after blanching the water, add a small amount of cooking wine or Sichuan peppercorn wine and drain it out to control the moisture. Then put the lard into the pot and stir-fry slowly. And stir it constantly to prevent it from sticking to the pan and becoming mushy. During the stir-frying process, you can also add some green onions and ginger to enhance the freshness, and turn to medium to low heat and simmer slowly. Boil the lard until both sides are golden and press out all the fat. Add appropriate amount of peppercorns and use a slotted spoon to drain out the impurities. Let the lard cool naturally and sprinkle some salt appropriately, and it's done.