How to make lard and how to make homemade lard?

Today I will share with you a home-cooked method of refining lard, lard is very widely used in life, and the Chinese also call it meat oil or lard. It is an edible oil extracted from pork, and the initial state is a slightly yellow translucent liquid, and it is a white or light yellow solid at room temperature.

Now it is winter, the temperature is relatively cold, if it is refined in summer, you can put a few grains of fennel when refining oil, put a piece of radish or a few soybeans when holding oil, add a little sugar, salt or soybean oil to the oil, and there is no strange smell for a long time. After the lard is boiled, when it is not condensed, add a little sugar or salt, stir and seal, and it can be stored for a long time without deterioration. Let's share the practice in detail for you, and friends who like it will learn it together.

Refining lard] 1First of all, let's prepare the ingredients, refining lard is best to use pork fat meat to produce more oil, cut the pork fat into strips first, and then change the knife to cut into diced pork, cut into slices, cut into small pieces can improve the speed of oil refining.

2.After cutting, take out the wok, heat it with electricity, add a bowl of water first, put in the diced pork and boil it over high heat, and the pork fat will slowly shrink.

3.To turn the pork frequently, so that the pork is evenly heated, boil until there is no water in the pot to change to low heat, this time the fire is too big, the lard is easy to turn black, continue to boil until the pork shrinks, the color becomes golden, turn off the fire to pour out the lard and oil residue, with a fence to control the oil and pour it into the basin.

4.Oil residue can be wrapped in buns, you can also cook noodles, it tastes very fragrant, before the lard is not solidified, add an appropriate amount of salt, add salt lard can be stored for a long time and is not easy to deteriorate, stir with a spoon to dissolve the salt, and the lard will become milky white after cooling.

The practice of authentic Sichuan lard.

Tips for refining lard in Sichuan.

Why do you put soybeans and peppercorns in lard?

Shanghai lard recipes.

Top lard boiling recipe.

Teach you how to make lard fragrant and white.

Cut the lard into small pieces and soak in water for a day, changing the water three times in between.

Put it in a pot and add green onion and ginger to boil.

Remove the shallots when they are about to brown.

I didn't boil all the oil residue when it was done, so the color was not very dark, so it can be used to make tofu, buns and even cakes. But it is not advisable to eat more.

Wash the bottle and dry it, put a little salt, I have also put minced green onions before, and if you don't let it go, you can put the lard in the bottle after cooling a little, it doesn't matter if it's a little bit, because it will still shrink after cold.

It is a kind of plate oil on the pig's body, washed with hot water, cut into a small one, and fried in a pot, a lot of oil will come out, and the oil will be poured up, and the oil residue is packed separately.

1. Wash the oil with clean water, rinse it with hot water and then 2. Cut the oil into large pieces.

3. Put 2 slices of ginger in a hot pan to remove the smell.

4. Pour in the plate oil.

5. Fry over high heat until the oil comes out, then boil over low heat.

6. When there is a lot of lard, scoop out the lard with a spoon.

7. The oil can be stored inside the refrigerator.

Buy pork tar or fatty meat cut into chopsticks thick, put a little water. Ah, there is no roasting in the pot, and it is lard until it bubbles. When it cools, it's lard.