In fact, eating lard is healthy, and sometimes it's good to change the taste. Nowadays, many people start to cook sausages, bacon, sausages, pickled fish and other delicious foods, and so does our family. Now I will share this time-honored way of "boiling lard" with you. People who love this kind of food can cook it for their loved ones. Food: a piece of pork suet, 1 spring onion, a piece of ginger and a little salt. Exercise:
The first step is to prepare the necessary food. Lard is best cooked with suet, which has a large capacity and is more mellow. Wash pork suet with warm water and cut it into half. Slice onion and ginger.
Step 2, add a proper amount of cold water, put the prepared lard blocks into the pot, and add half of ginger and garlic. After the water is boiled, take it out and drain it within 3 minutes. This step can make lard more white and tasteless.
Step 3, take another wok, add half a bowl of water, pour the blanched suet into the wok, boil and simmer the lard. This process needs to be continuously rolled with a frying spoon, so that pork suet can be heated evenly in the pot. When the water gradually evaporates, the oil gradually increases and enters the ginger slices and shallots.
The fourth step, continue rolling until the appearance of ginger slices and onion segments is light yellow when boiled, and the lard residue is light brown, so it is not necessary to survive. When it is hot and humid, put the oil into a container and add a spoonful of edible salt to keep the lard from rotting for a long time. This season, it condenses in four or five hours at room temperature, and the snow-white lard has a unique smell.