The right way to boil lard in water

The specific method is as follows:

1, prepare a large piece of lard, cut the lard into strips and then cut into pieces, put in a pot, add the right amount of cool water, and then add a spoonful of white wine, turn on the high heat to boil the water, boil about 2-3 minutes after boiling.

2, after the time will be pork plate oil water fishing out in a basin, pour water rinse clean, will be above the lard foam cleaning off, pork plate oil after blanching is not so big odor.

3, prepare a piece of ginger cut into ginger slices, a large onion cut into scallions, the lard all poured in the pot, and then pour half a bowl of water into the pot, the first to open the fire simmering, add a little water to simmering lard will not stick to the pot, and simmering lard is also very white.

4, and then pour some white wine, open the fire slowly the pot of water boil dry, simmering lard began to oil when the turn to small fire, add the appropriate amount of green onion and ginger, simmering out the flavor of green onion and ginger.

5, and then open a small fire slowly simmering oil, has been open a small fire simmering, every few minutes on the flip once, will be the lard simmering to the charred yellow time to add 2 star anise, continue to flip simmering.

6, and finally the pot of dregs of oil into a charred yellow, this time the dregs of oil is basically all boiled out of the oil, and then the dregs of oil out of all the standby, boiled dregs of oil can be stir-fried, packaged buns or dumplings on the inside, it's very good.

7, prepare a clean container, put a handful of clean soybeans inside, add a spoonful of salt, so that you can let the lard save longer, will not deteriorate.

8, the lard will be poured into the container while it is still hot, and then let it naturally cool and solidify, the lard is so made. Boiled lard and white and fragrant, there is no fishy flavor, smell there is a light fragrance, do a good job of lard in the refrigerator to save a year will not be bad.