Hello everyone good, today again to meet with you, yesterday there is a fan said to me, his own home to boil lard, boiled out of the lard is not white flavor is not good, for boiling lard I do not know if there are any of you will not be able to make it? If you also encounter such a phenomenon, then follow me to understand it.

For simmering lard, in the simmering time, most people will add an appropriate amount of salt, because salt can effectively improve the preservation of lard time, but also make the simmering out of the color of lard white, but only to add salt is often not enough.

1, So when we boil the lard, not only to add salt, but also more to add two ingredients, these two ingredients to the lard, not only can make the lard boiled out of the fragrant and white, but also make the flavor of lard become more delicious, used to stir-fry dishes, dishes full of flavor.

This is a hotel chef taught me to boil lard method, I every time at home to boil lard, will use this method to its production, this is not my home last year to boil lard, until now there are still some, the flavor is still particularly tasty, has been put on a year of lard, is still not deteriorated.

2, First of all, before the pork is boiled, we have to choose the lard to boil the lard, using lard boiled out of the lard, the flavor to eat will be more delicious. Lard boiled out of lard, smell a particularly strong lard flavor, and the aroma is particularly mellow.

Buy home after the lard, you need to use water to clean it more than two times, the surface of the lard impurities and some of the blood, will be completely cleaned off. Then cut the lard into small pieces and put them into a bowl for later use. When cutting the lard, there will be some fascia, which we have to remove completely.

3, cut after the lard, there are many people are directly added to the iron pot, go to the lard simmering, in fact, this is inappropriate, we have to blanch it first, add two large bowls of water to the pot, and then put the lard into the water, blanch for a minute on high heat will be water out of the spare.

Panel oil will be blanched, can make boiled lard looks more white, and lard without fishy flavor, can make the lard flavor get better enhancement. Then add the lard back into the iron pot, and then add a small bowl of water, and open the fire on the lard for simmering, and when you hear the sound of squeaking, it proves that the water in the pot has been simmered dry, and the lard has begun to come out of the oil.

4, lard in the process of simmering, the early we must remember to constantly toss it, so that it is heated evenly in the pot, to prevent it from scorching, such as lard in the oil is completely simmering out after the need to add a large handful of green onions to the pot, and then add a small handful of slices of ginger, green onions, ginger, the addition of these two ingredients, can make the simmering out of the lard The two ingredients, onion and ginger, will make the lard taste more fragrant.

After the onion and ginger frying, you need to control the oil together with the dregs and fish out, and then prepare a ceramic jar, to the bottom of the ceramic jar sprinkled with the right amount of salt, and then add a small amount of peppercorns and the right amount of soybeans, and then finally the simmering lard filtered and poured into the ceramic jar, soybeans and peppercorns to stimulate the flavor, and then cooled down after the homemade simmering lard on the making of a good job.

Summary: The above is the correct use of boiling lard, you are boiling lard, have you used these methods to make lard? Salt, pepper can make the lard preserved longer, pepper and soybean flavor, can make the lard boiled out more delicious, onion, ginger can play a very good deodorization of lard, boil lard when adding the right amount of water, can prevent the lard was boiled scorched.