How to cook lard? White, tender and fragrant, it won't go bad after eating for a year.

How to cook lard? White, tender and fragrant, it won't go bad after eating for a year. Lard is a widely used vegetable oil, especially for Sichuan and Guangdong cuisine. Most people can boil lard, but it is not easy to wait until it is white, tender and fragrant, and it will not go bad after two years. I understand this practice today and make sure that every dish you cook with lard is attractive and delicious. Food: pork suet seasoning: soybean, pepper, ginger, onion, rice wine. Production steps:

The first step in lard cooking is to use pig fat, which is not only high in oil consumption, but also whiter and more fragrant. I bought 10 Jin of black pig suet today. The first step is to clean the suet. Many people wash sheep fat with cold water, and it is completely impossible to clean the residual blood stuck to sheep fat. After cooking, it will smell too heavy and dirty, so it must be washed with boiling water, so that it can be washed clean before soaking in sheep fat. Wash the suet and cut it into mahjong-sized pieces.

Prepare winter shavings and ginger slices in advance, add ginger and garlic to make oil, and the effect of removing fishy smell and enhancing fragrance is very obvious. Put suet in a cold water pot and pour rice wine to remove the fishy smell. After the water boils, skim off the blood. Continue to scoop sheep oil for 2 minutes. After scooping out the sheep oil washed with boiling water, there is no need to clean it.

Step 2: After the pan is cleaned, pour in a small amount of water, then pour in suet and bring to a boil. After boiling, add a little rice wine to remove the fishy smell and refresh it, and it will be popular again. With the efficient evaporation of water vapor, the residual fishy smell in plate oil volatilizes continuously. The oil in the pot gradually turned white. After about 20 minutes, the lard has changed from milky white to transparent, which means that the water has evaporated. At this time, pour in the onion ginger, and then turn to low heat to gradually force out the vegetable oil mixed with the aroma of onion ginger.

Prepare a bigger pig oil pan with a little pepper and soybeans sprinkled in it, which is also the practice left by our ancestors. Pepper is used to deodorize and refresh. There is no scientific proof that soybean can increase the storage time of lard, but it is not easy to cause great harm.

Step 3: When the suet turns into a slightly yellow lard residue, gradually scoop out the oil from the sieve powder and pour it into the basin, then scoop up the onion and ginger in the pot, and then release the oil in the lard residue again with a small fire until the lard residue turns into Huang Shi.

Finally, sift the oil in the pot and pour it into the basin. Put it in one night and wait for you for a year. If you like this way of cooking delicious lard, can you give me a compliment? Thank you for your attention, and enjoy different home-cooked steamed dishes every day.