Traditional lard boiling method

In our south of the Yangtze River, there is a tradition of eating bacon and paella around winter, because at this time, the embroidered brocade in my hometown is the best taste, fragrant, soft and waxy. Fried embroidered brocade is sweet and cooked with bacon. Delicious bacon, sweet embroidered brocade, soft glutinous rice, and a spoonful of boiled lard added to this bowl of rice. It tastes really good, and it is oily and delicious. Every time my mother cooks that kind of meal.

Lard is called meat oil here. It's made of pig suet. Because it is animal fat, the fragrance and oiliness when it is used for cooking are incomparable with vegetable oil, so the fried dishes are particularly delicious. When we were young, my mother always prepared a can of lard cooked by herself. If we don't have time to cook, it's especially delicious to mix rice with lard and soy sauce directly.

Boiling lard seems simple, but some people cook lard that is not white or fragrant, so there are some tips to cook lard that is fragrant, white and tasteless. I just cooked lard today, so let's share the method with you!

Generally, there are three kinds of raw materials for cooking lard, one is pig fat and the other is pig fat. The oil yield of pig plate oil is the highest, which can reach above 95%, and the boiled pigs are basically free of impurities. Compared with plate oil, pig plate oil has much lower oil yield and more impurities. If cooked with pig fat, the oil yield is the lowest, but its oil residue is more delicious and fragrant than the first two.

I used pig suet, because greasy things are easy to come up and not easy to clean, so the pig suet I bought should be washed off with clear water first. Then cut it into small pieces. Don't cut it too big. Cutting it small can make it get oil faster.

Put the chopped pork suet into the pot, add water, and then add 1 spoon cooking wine. This step must be indispensable before cooking lard. Adding this step can not only make the subsequent lard whiter, but also make the boiled lard odorless.

When the fire boils, there will be a lot of foam. When all the bubbles come out, you can turn off the fire and fish them out.

Add half a bowl of water to the pot and put the lard in it. The purpose of adding water is to make lard heated evenly and prevent lard from zooming when heated. First, boil the water with a big fire, and then turn to a small fire after the water gradually boils.

When the water is completely boiled, oil will begin to come out. At this time, turn it with a spatula from time to time to prevent the dry pot below from being burnt.

Add 1 teaspoon of salt when the oil residue starts to turn yellow and a large amount of oil is produced. Adding salt can prolong the shelf life of lard, and the boiled oil will be whiter.

Prepare a high-temperature resistant glass jar, filter it with a colander, and pour it into the glass jar after the oil temperature cools naturally.

Generally, the lard will solidify in 6-8 hours, and the solidified lard will turn white. Cover it and seal it.

Many people put a lot of onion, ginger and aniseed when cooking lard. In fact, this will mask the original flavor of lard, so it is not recommended to put it.