Making ingredients lard, scallions, onions, small onions, ginger, salt.

Methods and steps

1, in the boiling lard, we had better choose lard to boil, lard boiled out of the lard flavor will be more delicious. Prepared lard, clean it, and then cut into small pieces with a knife, so that lard in the process of simmering, it will be easier to get out of the oil, but also to reduce the time of simmering oil. After preparing the lard, you need to put it into a bowl and reserve, and then cut some ginger slices and put them into a bowl and reserve. Cut an onion and set it aside in a bowl. Cut a good amount of green onion and set aside. Prepare a handful of green onion knots and set aside.

2, prepare an iron pot, add about a pound of water to the iron pot, and then prepared lard cold water into the pot, and turn on the heat to boil the water. After the cold water boils, let the lard in the pot blanch for two minutes, and its water control dry, fish out and spare. Pork plate oil blanching first, one is to remove the impurities on the surface, two is to make the oil in the process of simmering higher rate of oil. Then another pot, add a small bowl of water to the pot, and blanch the pork plate oil into the water, and open medium heat on the pork plate oil for continuous simmering. During this process, we need to use a spatula to constantly turn it, so that the lard in the pot can be evenly heated.

3, and so the water vapor in the pan was completely fried evaporated, you need to continue to stir fry for 5 minutes. At this time the lard will begin to oil, will be medium heat into a small fire on its slow frying, such as lard oil in the oil was completely simmered out, and the oil residue is almost boiled dry, you need to be ready to small onions and other ingredients, through to the lard, and continue to simmer it using medium heat.

The flavor of all the ingredients will be simmered into the lard, so that the simmered lard will be more fragrant. After the surface of the ingredients are simmered slightly brown, we need to use a leaky spoon to all the ingredients and oil residue, control the oil out of the pot.

4. Prepare a deeper pot, preferably a casserole dish to preserve the lard, then add a spoonful of salt to the casserole dish, then pour the prepared lard into the casserole dish, and use chopsticks to stir it evenly, so that the salt can be integrated into the lard. Finally, just refrigerate the lard for four or five hours in its natural environment to solidify, and the flavorful boiled lard will be ready. (Add the right amount of salt to the lard and mix it together to improve the lard's shelf life, even if it's kept for more than half a year, the lard won't go bad.)

Tips

1, the preparation of spices, to prepare more on some, so that boiled out of the lard flavor will be more fragrant.

2, the lard first blanching process, and then into the pot to simmer, so that the simmering lard out of the oil rate will be higher.

3, the spices in the pot, be sure not to boil it burnt, or boiled out of the lard will be bitter.

(Article, picture from the network, if any infringement, please contact to delete)