It is wrong to only boil lard in water. Add 5 more samples, and the boiled lard is fragrant and white, with a faint scent 1 year.

If we have to use an idiom to describe lard, there is no more appropriate idiom than "times have changed". Nowadays, people are pursuing slimming, not to mention lard. Even if we eat a few more drops of vegetable oil, we will feel guilty. However, for generations from difficult times, lard is a "rare thing" that can be met but not sought in their time. No one wants lean meat at all. They all rely on relationships and brush their faces to find someone to buy fat pork. If you can buy a large piece of "lard" or "pork belly", it will definitely be a lifelong friendship. Buy it home, boil it into lard, and stir-fry a dish. That's called a "fragrance"!

In previous years, almost every household would boil lard, and even the residual "oil residue" would become an excellent delicacy in the eyes of children. Whether it's stew or steamed stuffed bun, put some lard residue on it and it tastes delicious. With the development of society, people are no longer short of oil, and not many people cook lard. Lard only has its own stage in several Chinese snacks, such as shortbread and fried cake. Occasionally eating a bowl of Yangchun noodles and picking a little lard with a small spoon tip tastes like a delicious, smooth, full of vicissitudes and fireworks.

Traditionally, the ratio of fat meat to clear water is 10 1, and the fat meat is diced and cooked on low heat. The lard cooked in this way is not as white as jade, and may be slightly gray. Secondly, the lard cooked in this way is barely fried, which is used to wrap jiaozi and make snacks. It may not be smooth enough, and the rich aroma is not fragrant enough. It is wrong to only boil lard in water. Add 5 more samples, and the boiled lard is fragrant and white, with a faint scent 1 year;

1, salt Salt is the soul of lard. When cooking lard, add a small amount of salt, and the boiled lard is particularly white, slippery and easier to store. Salt should be added in two times, remember the timing of these two times: one is when the meat is diced, and the other is when the lard is about to start to solidify.

2, onion ginger. Sometimes, the lard we cook has a very dignified smell, which is because there is less onion and ginger.

3. star anise and cinnamon. When cooking lard, adding a small amount of star anise and cinnamon is the guarantee of cooking lard, which is absolutely delicious and pleasant.

The selection of materials for cooking lard is very important: the first choice is "pork plate oil", which is not only economical, but also the cooked pork plate oil is absolutely the first choice for cooking lard because of its white color, jade texture and rich aroma. Pig suet oil is pig net oil wrapped by omentum in abdominal cavity, which is rich in high-quality animal fat. Moreover, the price of pork suet is one-fifth of that of ordinary pork, which is not only of high quality, but also much more affordable than buying fat. If you don't eat fat at home, you can also cook pork fat with fat pork that is usually preserved and frozen. The better part is the fat and pork belly on the pig's back, which is much stronger than the fat on the back hip, the fine pork belly and the fat on the front leg.

1. Choose about 500 grams of pig fat or pig fat, wash the surface with clear water and drain the water. Cut into 0.3cm square fat cubes, sprinkle with 1g salt and stir evenly repeatedly. The size of fat diced meat is very important, it is too big to boil lard, which is time-consuming and laborious; Cut too small, especially easy to boil and get bigger, affecting the flavor and taste of lard.

2. Put the diced fat meat into the pot, pour 50- 100g cold water, boil it over medium heat, turn it to low heat, and continue to boil. Prepare 2 star anise, cinnamon 1 piece, thick onion 15g, ginger 10g. Don't underestimate the added water, but the most important step in boiling lard is to heat it slowly, so that it is not easy to boil lard.

3. With the evaporation of water vapor, the oil began to heat up, and the color of the diced fat began to turn yellow slightly. At this time, add star anise, cinnamon and ginger slices, and continue to simmer for 2 minutes. When the fragrance is overflowing, thick onions are added.

4. After cooking for a few minutes, the diced fat meat turns brown, and the thick onion turns "old bark" color, so you can cease fire. After cooling at room temperature, the boiled lard was filtered twice with a fine filter.

5. Put the cooked lard into a suitable container. When lard slightly begins to solidify, add about 1 g salt, stir evenly and seal. Avoid boiled lard. Add 5 samples of boiled white lard, 1 year delicious. Adding salt can keep the stability of lard and make it easier to store. The lard boiled by this method is white in color, jade in texture and fragrant after solidification, which is an excellent method for boiling lard.