Everyone should be familiar with lard. When I was a child, every household had a ceramic jar filled with snow-white lard. Every time when cooking, my mother would open the jar, scoop out a spoonful and put it into the pot. Especially in winter, my mother stir-fries Chinese cabbage with lard, puts the lard residue in the oil, and then stews a handful of vermicelli together. The stewed Chinese cabbage stewed with vermicelli is so fragrant! Just thinking about it makes me unforgettable!
When cooking lard, lard suet is the first choice, especially the suet from the back of the pig, which is strong and flat. The cooked lard is clear and mellow, and the lard residue is crispier. Secondly, choose lard oil, pork belly or pork belly fat.
When boiling lard, it is best to avoid boiling it directly in the pot. The first step must be done correctly. The amount of oil will be large and the oil residue will be crispy. Fragrant and golden, let me teach you a trick. The lard is fragrant and white and has no fishy smell. It will not go bad after being stored for a year! Cut the lard oil into small pieces with scissors, put it into a pot, add an appropriate amount of water, bring to a boil over high heat, and stir it to heat evenly. After boiling, skim off the scum on the surface, put it into a basin filled with warm water, and wash it twice. The lard will be especially clean. The lard will be whiter and more fragrant, and the meat fat will be better. The slag is also cleaner!
There are three ways to boil lard: water boiling, oil boiling, and dry boiling. Dry boiling takes a long time. If the heat is not controlled well, the lard boiled will easily turn black; lard boiled in oil will easily become rancid and difficult to release. It takes a long time to boil the lard, but the lard is not easy to break and has a white and delicate color.
Combining these points, the best way is to boil it with water. Put the washed lard oil into the pot, add half a bowl of water, boil over high heat, and stir it a few times to heat it up. Evenly. After the water is boiled dry, the oil begins to come out. After the oil comes out, turn to medium-low heat and simmer slowly. When boiling, use a shovel to stir constantly, firstly to prevent the lard oil from sticking to the bottom of the pot, and secondly, to boil out the oil in each piece of lard oil.
After boiling out all the lard in the lard oil, add an appropriate amount of scallions and ginger slices, fry until the scallions turn yellow and fragrant, add the meat fat residue, scallions, Remove all the ginger slices. After adding green onions and ginger and frying, the lard has no fishy smell and tastes very fragrant.
When boiling lard, it is wrong to only add salt. Add these two more and the lard will be white and fragrant, and it will not go bad after a year! Take a basin and add appropriate amount of salt, soybeans and peppercorns. Pour the boiled lard through a sieve into a basin to bring out the aroma of soybeans and pepper. Stir until the salt melts and place in a cool, ventilated place to cool naturally. Because salt and Sichuan peppercorns are added to the cooked lard, the lard will not go bad throughout the year. Adding soybeans can make the lard whiter after solidification and taste more delicious!
Warm Tips: Finally, put the lard residue into the pot and press it with a shovel to boil out the last fat. After taking it out, sprinkle with an appropriate amount of salt or sugar, and the lard residue is ready. It can be eaten directly, or used to stir-fry or make dumplings. They are all very delicious!