When boiling lard, what tricks are used to make lard fragrant and white?

Lard, everyone should be familiar with. When I was a child, every household had a ceramic jar filled with snow-white lard, and every time I fried vegetables, my mom would open the jar and scoop out a spoonful into the pot. Especially in winter, mom used lard to fry cabbage, put the lard residue from boiling oil together, and then put a handful of vermicelli to stew together, the stewed cabbage stew vermicelli, that's called a fragrance! I'm not sure if you're going to be able to get it right!

If it is refined in the summer, you can put a few grains of fennel in the oil refining, put a piece of radish or a few soybeans in the oil, add a bit of sugar, salt or soybean oil in the oil, it can be stored for a long time without a strange taste. Lard boiled, while it is not condensed, add a little sugar or salt, stirring and sealing, can be stored for a long time without deterioration. The following is a detailed sharing of the practice, like friends to learn it.

Lard

1. First we prepare the ingredients, the best lard with pork fat meat out of the oil, the pork fat first cut into strips, and then change the knife and cut into pork diced, cut into slices can be cut into small pieces can improve the speed of refining oil.

2. Cutting after the removal of the frying pan, electric heating, first add a bowl of water, into the pork diced open high heat simmering, pork fat will slowly tighten.

3. To diligently turn the pork, so that the pork is evenly heated, simmering to the pot without water should be changed to a small fire, this time the fire is too big, the lard is easy to blacken, continue to simmer until the pork shrinks, the color into a golden brown, turn off the fire to the lard and dregs of the oil poured out, with a strainer to the oil out of the control poured in the pot.

4. The dregs of the oil can be wrapped, you can also cook noodles, eat very fragrant, the lard did not solidify before adding an appropriate amount of salt, add salt lard can be stored for a long time and is not easy to deteriorate, with a spoon stirring the salt, cooled lard into a milky white.

Boiling lard, preferred lard, especially the back of the pig's lard, firm and flat, boiled lard, clarified mellow, lard residue is also more crispy. Secondly, choose pork water oil, pork or pork belly on the fat. Because few people boil lard nowadays, and no one buys lard in supermarkets. I was going to spend 150 dollars to buy 5 pounds of fattier pancetta to boil oil, the boss said I was too extravagant, recommended that I buy lard, 5 dollars a pound, ? The lard residue that comes out, whether it is stewed radish, stewed cabbage, are particularly delicious! I bought a 20-catty package. Take home, first with cornmeal, a good meal scrubbing, lard scrubbing clean, then, drain the water standby.