lard moderate
Supplement
White wine moderate
lard practice steps1, first choose lard color meat powder white, the reverse side of the film wrapped, cut fat and thick.
2, and then use warm water to wash the surface of the lard.
3, the lard cut into slices or strips, cut before it is best to sharpen the knife.
4, into the pot, I was because the oil has seven or eight pounds, frying pan can not be loaded at a time, so the choice of stainless steel pots, pots and pans deep and also not suitable for splashing the oil out.
5, add a bowl of water to the lard, a spoonful of white wine, the first to open a large fire constantly turn the oil evenly, and so the pot began to oil, open a small fire slow simmering, halfway through, but also from time to time to turn a little, so that it is heated evenly.
6, and so the pan dregs of oil slightly yellow, lard show golden color can turn off the fire. Then use a slotted spoon to scoop out the drippings and press out the remaining oil inside, and finally pour out the lard.
7. When the lard cools and solidifies, it will be milky white.
Smart Tips1, add water when boiling in order to make the lard evenly heated, and do not paste the pot.
2, add white wine is to give the lard deodorization, so that the simmering lard more fragrant.
3, simmering process if the oil popping splash a little too much, can be appropriate to add a little salt.
4, if you want to store lard for a long time, you can add a little soybean in the lard just boiled.
Plenty of meat boiled lard specific method is as follows:Penty of meat boiled lard step one: select the meat
We all know that when boiled lard is generally used to boil the fat, so that boiled lard can be white and fragrant. So, when we pick the meat, we must pick the upper five-flower meat, because the upper five-flower meat is more fat, less lean meat, so that we can boil out the lard we want. When picking the upper five-flake meat and to see whether its color is bright red, whether the taste is fishy, press whether there is elasticity, etc., only to do all these efforts to pick out easy to boil out the oil of the five-flake meat.
The pork boiled lard step 2: prepare the ingredients
Boil lard is not directly into the pot of pork constantly stir fry oil can? No, in fact, want to make the lard become more flavorful, we also need to prepare some ingredients: clean pork and the right amount of fat and cut into small pieces, ginger 2 slices, anise 1, 1 small onion, water 1 bowl. Note: Although the pork boiled lard, but still need to prepare the right amount of fat, so that the lard can be boiled out faster.
Step 3: Start boiling lard
First, pour the prepared water into the pot, put in the chopped pork, fat meat, ginger, star anise, rolled into a circle of green onions. Secondly, open a small fire slowly simmer until the water in the pot completely evaporated position (small fire began to simmer 15 minutes after the star anise, ginger and other ingredients to fish out). Finally, after the water in the pot completely evaporated, this time the lard is not all boiled out, need to continue to stir-fry the fat with a small fire, to be fried into a burnt look of fat can be up to the pot will be simmering lard poured into a large bowl to store up.
In addition to this method, you can also cut the meat into small pieces directly into the pot on low heat and then constantly stirring, until the meat stir-fried dry. This method is tired, but boiled out of the lard more pure.