Boiling lard difference between salt and no salt:

1, fresh and fishy ability is different:

Boiling lard salt is because the salt has a fresh and fishy, sterilizing and preservation of the role of freshness.

2, storage time is different:

boiled lard put salt shelf life will be a little longer, boiled lard without salt a shelf life will be a little shorter, this is a big difference between the two.

3, the ability to stimulate the aroma of different:

At the same time boiling lard when adding an appropriate amount of salt, but also play a role in flavoring and stabilizing the temperature of the frying pan, which in turn stimulates the lard flavor, making the boiling of good lard storage time longer.

Boiling lard put salt point of time is best in the fat meat before the pot, on its surface evenly smeared with salt, and then the pot, this way out of the lard will be more fragrant, if it is to wait for the fat meat in the pot, add water to simmering and then add salt, it will lead to salt flavor is not uniform, and easy to lead to the bottom of the sinking, increase the bottom of the pot temperature, more prone to scorching.