Home Made Method

Materials

800g of lard, small half bowl of water, a little salt.

Practice

1. Cut the lard into two or three centimeters square pieces and clean them well.

2. Put it into a frying pan, add a small half bowl of water, and simmer over high heat. Then turn to low heat and slowly simmer can, the picture is simmering for about 30 minutes. (The water is added to prevent the meat from getting scorched by the sudden heat. The lard will be whiter and more flavorful when it cools down. After the water boils, be sure to turn to the lowest heat and simmer slowly, you will see the water gradually disappear (and the oil slowly become more).

3. The picture shows that after about 1 hour of simmering, the diced meat has shrunk into very small pieces and is lightly browned, so don't boil it over. The whole process is a small fire, to avoid too much fire dregs become burnt and, the whole process does not have to cover the lid, only in the beginning of the oil less slightly stir a few times, to avoid uneven heat.

Fish out the dregs of the oil, use a slotted spoon to remove the dregs of the oil, stir-fry or make cakes are good.

Allow the oil to cool naturally and then pour it into a container to seal and store.

Home cooking method

Materials

800g of lard, half a bowl of water, a little salt.

Methods

1. Cut the lard into two or three centimeter square pieces and clean them well.

2. Put it into a frying pan, add a small half bowl of water, and simmer over high heat. Then turn to low heat and slowly simmer can, the picture is simmering for about 30 minutes. (The water is added to prevent the meat from getting scorched by the sudden heat. The lard will be whiter and more flavorful when it cools down. After the water boils, be sure to turn to the lowest heat and simmer slowly, you will see the water gradually disappear (and the oil slowly become more).

3. The picture shows that after about 1 hour of simmering, the diced meat has shrunk into very small pieces and is lightly browned, so don't boil it over. The whole process is a small fire, to avoid too much fire dregs become burnt and, the whole process does not have to cover the lid, only in the beginning of the oil less slightly stirred a few times, to avoid uneven heat.

Fish out the dregs of the oil, use a slotted spoon to remove the dregs of the oil, stir-fry or make cakes are good.

Allow the oil to cool naturally and then pour it into a container to seal and store.

Home cooking method

Materials

800g of lard, half a bowl of water, a little salt.

Methods

1. Cut the lard into two or three centimeter square pieces and clean them well.

2. Put it into a frying pan, add a small half bowl of water, and simmer over high heat. Then turn to low heat and slowly simmer can, the picture is simmering for about 30 minutes. (The water is added to prevent the meat from getting scorched by the sudden heat. The lard will be whiter and more flavorful when it cools down. After the water boils, be sure to turn to the lowest heat and simmer slowly, you will see the water gradually disappear (and the oil slowly become more).

3. The picture shows that after about 1 hour of simmering, the diced meat has shrunk into very small pieces and is lightly browned, so don't boil it over. The whole process is a small fire, to avoid too much fire dregs become burnt and, the whole process does not have to cover the lid, only in the beginning of the oil less slightly stirred a few times, to avoid uneven heat.

Fish out the dregs of the oil, use a slotted spoon to remove the dregs of the oil, stir-fry or make cakes are good.

Allow the oil to cool naturally and then pour it into a container to seal and store.

Home cooking method

Materials

800g of lard, half a bowl of water, a little salt.

Methods

1. Cut the lard into two or three centimeter square pieces and clean them well.

2. Put it into a frying pan, add a small half bowl of water, and simmer over high heat. Then turn to low heat and slowly simmer can, the picture is simmering for about 30 minutes. (The water is added to prevent the meat from getting scorched by the sudden heat. The lard will be whiter and more flavorful when it cools down. After the water boils, be sure to turn to the lowest heat and simmer slowly, you will see the water gradually disappear (and the oil slowly become more).

3. The picture shows that after about 1 hour of simmering, the diced meat has shrunk into very small pieces and is lightly browned, so don't boil it over. The whole thing is a small fire, to avoid too much fire dregs become burnt and

Eating Guide

Suitable for people: general healthy people can eat; cold areas of people suitable for consumption.

Applicable amount: 20 grams per day.

Use

Chinese people commonly use lard for 2 main purposes, one is for stir-frying, especially southern people. They believe that when lard is added to stir-fry, the dishes will be more nutritious and flavorful. For example, in southern China, such as Fuzhou, lard is also drizzled onto dishes or noodles and eaten directly. Secondly, it is used to make crispy snacks, such as barbecued pork pastry, etc. According to statistics, the largest number of pork producers is in China. According to statistics, China, which produces the most pork, is also the world's largest producer of lard. Factories in Guangdong, Zhejiang, Fujian and Jiangsu have adopted scientific machines and methods to refine lard. These lard production factories, which export in tons, not only supply lard to families in China, but also export it to many countries outside of China. In addition, it is still common to see Chinese people boiling fat pork in hot pots to extract lard.

1. Steamed buns with a small piece of lard kneaded into the flour, steamed buns puffy, white, sweet and delicious.

2. When cooking old rice, add some lard and a little salt, cook out of the rice fluffy, delicious.

3. Wash and dry the iron pot, and then smear some animal oil, can prevent rust.

4. Do not wear leather shoes, rubbing a little animal oil, placed in a cool, dry place for storage, can make leather shoes clean and soft.

5. Can be used as lip balm.

6. Cold winter in the north, temperatures below minus 15 degrees, the general face oil is basically useless, the lard melted coated in the face, the cold wind blowing hard after a good insulation effect, and will not have to wear a mask feeling.

Main effects

Main Treatment:

1. Refined lard three, wine five, decocted open, a time to take.

2. In case of incontinence, use two liters each of lard and ginger juice, decoct to two liters on a slight fire, add five contracts of wine and decoct, and take in divided doses.

3. Coughing. Use four taels of lard, boiled many times, cut small, and soy sauce and vinegar to eat.

4. Hands and feet cracked. With pig fat in hot wine scrub.

5. Mouth sores plug throat. With lard, white honey each one catty, Huanglian end one or two, and decoction of juice, boiled thick. Each service date a large ball, five times a day.

6. Scrofula. With lard drowning raw rhizome, boiled six, seven times, coated with the affected area.

Therapeutic effects

Lard taste sweet, cool, non-toxic.

It has the function of tonifying deficiency, moisturizing dryness and detoxifying.

It can cure withered internal organs, unfavorable stool, dry cough, cracked skin and other diseases.

Can be used medicinally for internal use, boiling cream or into the pill. Externally, it can be used as a poultice to apply to the affected area.

Contraindications and side effects