How to refine lard

Required ingredients: lard, green onions, ginger, salt, pepper.

Specific method:

1, prepare lard rinse clean, check and remove the lymphatic block above, change the knife and cut into small pieces of uniform size. Fresh soft lard is not good to cut, it is recommended to put in the refrigerator to freeze hard and then cut, it is very convenient.

2, prepare half a bowl of water in the pot, cut the lard pieces into the pot, boil over high heat and turn to medium heat slowly refining and stirring. At first, the water in the pot will become milky because of the grease, this process should be patient and slowly refining.

3, refining to the pot of oil and water from white gradually become transparent color after turning small fire to continue refining constantly turning. At this time we cut the green onion and ginger into the pot to fry until the color brown can be fished out. Here you need to pay attention to is that the fire must not be big, to small fire, otherwise the oil block is easy to scorch, affecting the lard taste and color.

4, lard block refining shrinkage becomes transparent, and slightly yellow can filter lard.

5, containers of lard put a little salt and pepper grains, some people like to put soybean is also possible.

Should I add water when refining lard?

Adding the right amount of water when refining lard can make the lard white and delicate through the evaporation of water vapor during the refining process. This is the key point of refining lard. Generally, we are in the refining of lard is directly into the pot, small fire refining oil, so that the time can be shortened, but a little attention is easy to paste the pot, the refining of the color of the lard is not as white as the refining of the water after the refining of the white.

How do you get rid of the fishy odor when refining lard?

Friends who have read the process may already know that I added green onion and ginger in the process of refining, which can play a good role in increasing the aroma and deodorizing.

Why do you put salt, peppercorns or soybeans in the bottom of the bowl?

This is to increase the preservation time of the lard, and not easy to produce off-flavors.