How to make lard delicious?

Lard, also called meat oil and big oil, is made of pig fat. It tastes delicious and has a wide range of roads. So how to make lard taste better and smell better? Remember these three tricks, boiled lard is white, fragrant and not fishy.

1. Prepare lard. Clean and cut into small pieces. Put the pot in cold water, cut a few slices of ginger and onion, and then pour in cooking wine. Boil boiling water for 1 to 2 minutes, skim off the floating foam, remove and rinse. This step can remove impurities and odors. If it is a small amount, there is no need to blanch.

2. Take another pot, add the pork fat, pour a bowl of water, sprinkle some salt, and then cut a few slices of ginger and onion into the pot. Turn on a small fire and heat it slowly until it boils into a big fire. Clear water evaporates quickly when heated, taking away some fishy smell. Fat oil is cooked slowly, and lard is more and more.

When you see ginger and onion turn brown, you can pick them out and throw them away. When you see that most of the fatty oil has been boiled, you can turn down the heat and continue heating. When the lard residue in the pot turns golden yellow, you can turn off the fire. Add a little pepper and stir-fry until fragrant. Finally, the lard is filtered while it is hot to remove precipitates and impurities.

Precautions:

1. Water is added to prevent the meat from getting bigger due to sudden heating. The lard cooked in this way is whiter and more fragrant after cooling. 2. After the color of the fat turns yellow, be sure to turn to low heat and stew slowly. 3. After the fat turns yellow, turn to a small fire to avoid the oil residue from zooming because of the fire, and do not cover it all the time. 4. Turn off the fire after all the oil residues are fished out to prevent the oil residues from absorbing too much oil.

Lard is rich in protein, vitamins, amino acids and lipids. And its special fragrance is irreplaceable by any vegetable oil, especially the fried vegetables, which taste more fragrant.