When boiling lard, keep 3 tips in mind. Lard is white and fragrant, has no fishy smell, and will not go bad after half a year.

When I was a child, I was always very curious about the oil used for cooking at home. , because the lard used at home at that time looked white and tender, but it melted instantly when it was put into the pot, which was a very novel thing for me at the time.

Now that I have grown up, I have also studied various small desserts, and lard is naturally indispensable when making them. Not only does it not taste like lard as everyone imagined, but it will be sweeter and less greasy.

Although boiling lard seems simple, not everyone can do it well. If you want to make good-looking and delicious lard, it is not as simple as just talking about it.

After cooking lard dozens of times, I gradually mastered certain skills. Now, the lard I make every time is white, fragrant and has no fishy smell. Whether it is cooking or making sweets, the taste is great. All are unique.

When boiling lard, you need to keep three tips in mind. The lard will be white and fragrant, without any fishy smell, and it will not go bad after being stored for half a year.

1. When it comes to boiling lard, people’s first reaction is to use lard. Although it is completely possible, if you want the lard to be more fragrant, it is recommended that you use fat meat to cook the lard. The lard is whiter and more fragrant, and even the fried lard residue will be crispier.

2. Wash the fat meat in water, then cut it into small pieces. Then we prepare a pot of boiling water, put the fat meat in and blanch it, take it out after 5 minutes, wash it and set aside.

3. Put a little water in the pot, add 100g of water to 1 pound of fat meat. After the water is put in, pour the fat meat in, add a little high-quality white wine, and you can start frying. .

4. Fry slowly over low heat until the fat meat is golden in color and very crispy. Just turn off the heat immediately at this time. Remove the lard residue, then filter the lard and pour it into a bowl.

5. Pour the lard into a bowl, add an appropriate amount of salt while it is hot, stir evenly and let it sit for a while until it solidifies.

Notes:

1. When boiling lard, it is best to use fat meat, which is more fragrant and whiter than lard.

2. The fat meat must be cleaned, and then put into a pot to blanch it in water before boiling the lard. The purpose of blanching is to remove the fishy smell of fat meat so that the lard produced will not be fishy.

3. When boiling lard, add a little high-strength liquor to keep it longer.