Today, I will share with you a little skill of cooking lard and learn this step. The lard is white and tender, full of flavor, and even fried is particularly delicious. You can try it if you like.
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Prepare about 3 kg of pig suet, wash it, cut it into strips and put it in a basin, which can improve the speed of refining.
Half of the green onion is cut into horse ear pieces, and one piece of ginger is cut into ginger pieces, which are put together in a small pot.
After the ingredients were ready, we began to blanch pork suet.
Add a proper amount of water to the pot, add pork suet in cold water, and turn it with a spoon several times continuously to make the suet heated evenly.
Boil for about 2 minutes, pour the suet into the colander to control the water, and then rinse it twice with cold water. This step is mainly for cleaning.
Add 1 spoon of water to another pot. After the water boils, add pork suet, turn on a small fire, constantly turn it with a spoon, and slowly boil the water to dry. When the oil starts to come out of the pan, change to medium heat and pour in onion and ginger to remove the fishy smell in lard.
Always stir-fry with a spoon, so that the pork suet is heated evenly. When the lard is half cooked, switch to low heat and continue to turn over.
When the oil residue is slightly Huang Shi, turn off the fire and take it out, then control the excess oil and filter out the residue in lard. When eating, you can sprinkle a little salt or pepper powder in the lard residue, which is more fragrant. Although oil residue is delicious, it is not recommended to eat more, so as not to affect your health.
Then pour the lard into the basin and let it cool naturally, and the lard will slowly solidify. You can add a little salt or a few peppers to keep the lard for a long time.
Add some lard when cooking, and the fried dishes will taste more fragrant. Add a little lard when making steamed bread, and the steamed bread will be softer and taste better.