The way to boil lard, the correct way to boil lard

Lard, water, salt, sugar.

Steps. 1.Rinse the lard with running water and cut it into small pieces.

2.Add half a bowl of water to the pot.

3.Cook over high heat until the water is dry.

4.When the oil starts to come out, turn the heat to low and turn the pan over with a spatula from time to time.

5.Slowly boil until all the oil comes out, and the oil residue turns golden.

6.Strain through a sieve and put the boiled oil into a container. After letting it cool, add a little sugar and salt before setting.

Tips: 1.The first raw material for boiling lard is lard, which is the large white fat block on the pig's belly.

2.Adding a little sugar and salt to the lard after it cools not only increases the flavor of the lard, but also prevents spoilage.

3.Don't waste the golden oil residue, sprinkle some pepper and salt and eat it directly. It's also good to stir-fry vegetables or something.

Method. 1.Add a small bowl of boiling water to the pot and add all the ingredients.

2.Bring the water to a boil over medium heat and reduce the heat to low.

3.Just boil it slowly.

4.Leave the oil residue and stir-fry the greens.

1.Wash the lard and cut into small pieces.

2.Put in a pot and pour in a bowl of water.

3.Bring to a boil over medium heat, then add ginger slices and peppercorns.

4.After cooking for a while, turn the heat to medium-low and occasionally press the lard cubes with a spatula.

5.When the lard is about to dry, slowly scoop out the boiled lard and put it in a container. The remaining little is filtered out of the lard residue and bottled. Allow to cool and seal with cap.

Ingredients: Lard.

Procedure. 1. First of all, clean the lard bought from the market and put it in a container, then put an appropriate amount of salt on the surface, apply it evenly, carefully scrub every corner of the lard with salt, and then put it under the faucet to rinse it and drain the water.

2. Cut the lard into small pieces for later use, and slice the ginger for later use. Put plenty of water in the pan, put the lard and ginger in the pan and turn on the high heat to start heating.

3. After the water is boiled, turn to medium heat and continue to boil, until the water in the pot is almost dry and the lard has shrunk significantly, then turn to low heat and start to continue boiling, and boil until all the oil in the lard is precipitated and a small oil residue is formed, remove the ginger slices and oil residue, and then turn off the fire.

4. Turn off the heat and cool for a while until the oil temperature is not hot, pour the lard into a clean container when it is slightly hot, let it cool until it solidifies, and then it can be sealed and stored.

Teach you to boil lard correctly, pay attention to several key points, not only the oil yield is high, but the color is white and fragrant.

The correct way to boil lard is as follows:Ingredients: 1000 grams of fatty meat, 2 high-temperature resistant air vessels.

Steps: 1. Prepare a portion of fatty pork and cut it into pieces.

2. Then preheat the pot until there is no water in the pot.

3. Then turn to low heat and put the fat pork pieces in the pot, first boil over low heat and sell for a while.

4. Then turn to high heat and mix.

5. Change the heat to low and boil the lid until the oil is slightly oily.

6. Then you can put the boiled oil into the container first.

7. The best container to choose is ceramic or enamel.

8. Boil the fat while holding the oil until the fat is diced into oil residue.

1.First 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 use of lard in life is very wide, 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.

Summary. Hello, add half a pot of water to the pot, and then pour the cut fat meat into the pot, we have to blanch the fat meat first, and remove the blood, impurities and peculiar smell in the fat meat through blanching, these substances in the fat meat are removed, and the lard boiled out will be naturally clean, and the fragrance will be better.

Hello, add half a pot of water banquet stool from the pot, and then pour the cut fat meat into the pot, we must first blanch the fat meat, and remove the blood, miscellaneous Qixiang disturbance and peculiar smell in the fat meat through blanching, these substances in the fat meat are removed, and the lard boiled out will be naturally clean, and the fragrance will be better.

First of all, let's prepare the ingredients, refining lard is best to dig and crack with 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 can also be cut into small pieces, which 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 when the judgment is closed to change to low heat, this time the fire is too big, the lard is easy to turn black, continue to boil until the hall quietly the pork shrinks, the color becomes golden, turn off the fire to pour out the lard and oil residue, and use the fence to control the oil and pour it into the basin.

4.Before the lard is not solidified, add an appropriate amount of salt sock pie, 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 the leak is cooled.

The correct way to boil lard is to wash the pork rind and pork, cut it into small pieces, and put it in a saucepan.

Add an appropriate amount of water, a little more water, and soak the pork rind and pork in the water. After boiling, turn to low heat and let the saucepan simmer slowly, stirring frequently during the period to prevent the pork skin and pork from sticking to the bottom of the pot, and cook until the pork skin and pork are soft, the water becomes clear, the pork is cooked and rotten, and the pork skin becomes transparent.

Turn off the heat and let the pork skin and pork cool slightly, then use a spoon to remove the pork skin and pork and drain the water, put it in an oil press, and press out the lard. The lard is filtered and peeled to remove sediment and impurities, poured into a clean container, and allowed to cool before eating or storage.

The ratio of pork skin to pork can be adjusted according to your taste, and it is generally recommended that pork skin account for 70% and pork for 30%. Pork rinds and pork should be cut into small pieces, which will be easy to cook and the oil will be more fragrant. When boiling lard, the heat should be mastered, not too big and not too small, and it must be simmered slowly to bring out the fragrant lard.

Precautions for boiling lard

1. Choose lard: choose pork belly oil, pork belly and other parts with high oil content to make lard, the meat quality should be fresh and tender, no peculiar smell, and it is not appropriate to choose fishy or spoiled pork.

2. Cut into pieces: cut the selected lard into blocks and change the loose oak, the size should be suitable for the size of the pot, and the cut should not be too small, so as not to boil for too long, excessive oxidation, and affect the taste and quality.

3. Add water: In the process of boiling lard, you can add an appropriate amount of water next to the core to prevent lard from scorching and oil residue from splashing.

4. Heat: In the process of boiling lard, the heat should be controlled, and the fire should not be too large or too small, so as not to spark the lard or cause accidents during the boiling process.

5. Skimming: In the process of boiling lard, foam will be generated, which needs to be skimmed off in time to ensure the cleanliness and taste of lard.

Ingredients: 500 grams of pig fat. Excipients:

A pinch of soybeans and a pinch of peppercorns. Steps: 1. Cut the pig fat into pieces, blanch, skim off the foam, remove and wash for later use.

2. Put a bowl of water in the pot and put the fat.

3. Cook on high heat until the oil comes out, then change to low heat.

4. The fat is slightly yellow, and the green onion and ginger are added.

5. The green onion and ginger can be turned off the heat and filtered when the fragrance is fragrant.

6. Pick up the remaining lard residue and remove the green onion and ginger.

7. If you continue to heat it, you can also boil a lot of lard, don't waste it, it's enough to fry a dish.

8. Put the lard at room temperature until it solidifies and then put it in the refrigerator for refrigeration.