Boiling lard, only adding salt is a layman. What's the secret to make lard white and fragrant?

When cooking some dishes, we use a spoonful of lard. The special smell of lard can make the dishes upgrade immediately. There are also super delicious dishes like lard noodles and fried rice with lard, but many people don't know how to extract this lard and how to make it white and fragrant. Today I will share the secret of lard turning white and fragrant. The hotel's professional practices are worth collecting.

Generally, there are two kinds of raw materials for refining lard, one is pig fat, the oil content is about 80%, and the other is pig fat, the oil content is about 70%, but the lard residue refined from pig fat is more fragrant than pig fat. No matter what material is used to extract lard, it should be cleaned first, and then cut into small pieces with a knife, so that lard will seep out more easily when refining. In order to make the refined lard more fragrant, you can also prepare some auxiliary materials, such as onion ear slices, onion slices, parsley cut into two sections by roots, ginger slices and so on. The amount of these can be increased or decreased according to the lard to be refined.

Add water to the pot, and the amount of water can be 1: 1 or less. Then put the cut meat into the pot, and then boil the water with a big fire. The purpose of adding water is to make the fat meat cooked quickly and evenly. After the fat meat is cooked, the water will evaporate quickly in the later refining process. When you see that the water is almost dry, the lard is almost oozing out. At this time, it is necessary to change it to a small fire and let the lard slowly separate from the meat. There will be more and more oil in the pot, but it will look cloudy. This is because it is an oil-water mixture with a lot of water in it. Keep the oil temperature at 150 degrees. If the oil temperature is too high, it will easily discolor the lard residue, but there is no oil in it.

Slowly, lard becomes clearer and clearer, and lard residue floats on the oil surface. At this time, you can pour the prepared seasoning into the pot and fry it with the oil residue. Stir more to make it evenly heated, simmer slowly, slowly dry the moisture of the spices, and let the fragrance blend into the lard. When you see that the lard residue and spices are slightly yellow, you can go out of the pot. White and fragrant lard can be obtained by separating the oil from the residue with a filter spoon. If you don't want to put so many spices for refining, you can switch to high-grade liquor, which can remove the fishy smell and enhance the fragrance.

Boiling lard is very simple. Just be patient. Boil it with a small fire. Boil lard without salt. This is wrong.