Boiling lard how to boil, white as jade, fragrant and not fishy, put a year will not be bad?

Boiling lard in the way of an 80-year-old grandmother, white and flawless, fragrant and not fishy, put a year is not easy to be bad! This method I have long used for ten years, the more you eat, the more you love to eat. First of all, to everyone to do a popularization of it! The said lard, is to use raw pork in the meat oil refined out of the lard and general cooking oil contrast, has an irreplaceable flavor.

In fact, eating lard is very healthy, and sometimes it's good to change the taste. Today so many people have begun to do sausage bacon, sausage, pickled fish, etc. over to eat delicious and tasty, our family naturally. Now I'm going to share with you this time-honored way of "simmering lard" so that those who love this delicious dish can make it for their loved ones. Food: one piece of lard, one small green onion, one piece of ginger, and a pinch of salt. Methods:

First step

To prepare the food, boiled lard is best is to use plate oil, plate oil out of the capacity of large, boiled into a more mellow flavor. Pork plate oil warm boiling water to clean and cut in half. The first thing you need to do is to cut the green onion into strips and the ginger into slices and prepare them.

Step 2

Add the right amount of cold water, the prepared lard block into the pot, put half of the ginger and garlic. After the water boils, nick the water for 3min or less, fish up and drain the water reserved, this step can make the lard more white, no odor.

Step 3

Another frying pan, add a small bowl of water, blanch the blanched plate oil into the pot on high heat to boil, simmering lard. This process to use a frying spoon to continue to carry out the rolling, so that the lard in the pot can be heated evenly, see gradually water evaporation, the oil gradually increased, into the ginger slices and scallions.

fourth step

continuously rolling, such as ginger slices and scallion segments of the exterior is boiled yellowish, lard residue light caramelized yellow on the line, do not have to quite over. When the oil is placed in the hot and humid, overconsideration to the container, and then add a spoonful of table salt, can let the lard long put not rotten. This season at room temperature state four or five hours to condense, snow-white lard, smell distinctive fragrance.