Lard, also known as meat oil, is often used in our lives, I remember when I was a child, the family can not afford to eat meat, often do some lard, fried vegetables and noodles when put some, the flavor of extraordinarily fragrant. Of course lard in addition to fried vegetables, but also often used to make barbecued pork and other pastry snacks.

Simmering lard is not difficult, but want to lard snow white, delicate, no strange flavor and fishy, that can require some experience and skills, then how to simmer a pot of perfect lard? Remember "2 cook 3 more put", so that the lard can be delicious, and put half a year will not be bad.

Simmering lard

Main ingredients: lard 3 pounds of water, onions, ginger, soybeans, salt

Lard we usually use lard or fat to simmer, and then simmering before we need to cut the lard into small pieces of cleaning, and then cold water in the pot to cook, which is often said to be blanching, this is the purpose of this can be put inside the pork, but also to make sure that you have the best possible chance of success. The purpose of this is to cook the pork inside the dirty things, in addition to reduce the fishy flavor of lard.

The second boil is the blanched pork plate oil into the pot, add a large bowl of water, and then turn on the fire, so that the purpose is the pork plate oil will not be suddenly scorched by the heat to produce a strange odor, through the water slowly, the lard will slowly penetrate out, but also lard snow white key steps.

After boiling over high heat, the water gradually became cloudy, this time that the beginning of the oil, began to turn to medium-low heat slow simmering, put a cap white wine, onion and ginger, anise , constantly stirring, white wine, onion and ginger can be further removed from the fishy flavor of lard, and anise will enhance the aroma, the lack of one is indispensable.

Gradually after the water boiled dry, the lard became bright, the color of the board oil is gradually shrinking, from the golden yellow sautéed burnt yellow, indicating that the fat has been completely boiled out, this time you can turn off the fire.

Inside the container put a few dried soybeans, add some salt, and then filtered through a fine sieve, the lard into the container, the natural cooling can be. Add soybean is to increase the flavor, because just boiled out of the oil is relatively hot, meet soybean only oil, it will stimulate its flavor, which makes the lard flavor doubled, add salt is to let the lard preservation time is longer.

Tips:

Simmering lard when some people like to boil the plate oil is particularly dry, and even sometimes the color is blackened, perhaps think that this is not a waste, but in fact, this simmering lard tends to be not enough to snow white, and there is a smell of burnt, so we simmering lard, try not to simmer too dry.