How to cook pig water and oil?

To ensure that lard is white and fragrant, we need to do every step. We have mastered the formula, proportion, tips and so on, and making lard by ourselves can be particularly successful. When cooking lard, adding some pepper can remove the fishy smell and refresh it, but many people don't know when is the best time to put pepper. This is actually very particular. We have learned these tricks and techniques of 1, and lard is white and fragrant. Cooked lard is a good choice for cooking and porridge. It is also very beneficial to increase flavor and freshness and give it to children properly. Below I will share with you the practice of lard in detail, instead of always going out to buy it.

The practice of boiling lard:

Spare ingredients: 600g pork suet, water 1 bowl, salt 1 spoon, and 20 pieces of pepper;

Production process: step one, after washing the pork suet, soak it in warm water for a while, wash away the bloodshot, then cut the pork suet into small pieces, control the water, and add a glass of water to the wok;

Step 2, put it on the fire to boil, put the pork suet into the pot, boil it over medium heat and continue to cook. Slowly, you will see that the water in the pot has evaporated and the oil begins to flow. Turn to a small fire at this time;

Step 3, stir fry evenly with a spatula, let it be heated evenly, and cook until you see that the pork plate oil is tight and yellow, then turn off the fire and take out the oil residue with a colander;

Step 4, add the prickly ash granules into the cooked lard, fry for about 1 min, take out the prickly ash granules, add a spoonful of salt, turn off the fire, and put the cooked lard into a bowl;

The fifth step is to cool the cooked lard at room temperature, and you can see that the lard turns into a white solid, which is put in the refrigerator and eaten with it.

Bian Xiao concluded: The lard extracted from pig suet tastes much better than fat, so I have been cooking lard with pig suet. Lard can be used not only for cooking, but also for waste. Cooking oil cakes and stir-frying are very good choices. Boiled lard is more fragrant than ordinary vegetable oil. When used in cooking, it can play a role in enhancing fragrance, which greatly increases people's appetite and tastes particularly fragrant, especially in dry autumn. My family always loses appetite easily. At this time, I choose to cook with lard, which will make my family eat very well. If I master the methods and skills of cooking lard, lard will be very successful and won't go bad after a long time. I can do it if I want to.

Cooking skills:

1, the pork plate oil will taste better if it is soaked in warm water in advance to wash the bleeding water. Lard need not be boiled with oil, just boiled in water. When water is boiled, it will evaporate slowly. At this time, lard will boil out, so everyone must be patient during the boiling process;

2. Boil lard, when to put Chili peppers is very particular. Learn this trick of 1, that is, boil pig's plate oil into lard residue, take it out, then add Chili particles to the boiled lard, fry it for 1 minute, and take it out, which can play a role in removing fishy smell and refreshing;

3. If you want to store lard for a long time, learn the trick of 1, put a spoonful of salt in the cooked lard and stir well. This can avoid its deterioration, and you don't have to worry about deterioration for a long time, and adding salt can also enhance the fragrance. After cooling, cooked lard can become a milky white solid.

Boiling lard, mastering the tricks, is fragrant and white. If you think this method of cooking lard is not bad, welcome to collect and learn, or share it with more people in need!