Cook your own lard
The cook's cousin told me not to buy suet when cooking lard. If you want to buy streaky pork, the fatter the better, because the oil boiled from streaky pork is more than one grade higher than suet in terms of color, aroma, quality and taste.The skin of the meat must be cleaned, and some lean meat can be left. The oil residue boiled in this way is very delicious.Boil the oil with a low fire, so that the oil will not have burnt taste, and the oil is whiteThe size control of fire can be observed from the state of onion knot. The onion knot is not scorched and the oil temperature is just rightBoil with water first, which can ensure that the temperature is not high and will not destroy the nutrition of lard
Step 1 . Food materials prepared.
Step 2 . Remove the skin of streaky pork and cut into small pieces of diced fat meat. Slice ginger and tie the onion into a knot.
Step 3 . Put water in the pot, put the diced fat meat into the pot, bring it to a boil over high heat, and turn it to low heat for cooking
Step 4 . Boil dry with water. When the fat is oily, add ginger slices.
Step 5 . Add the scallions.
Step 6 . Boil slowly over low heat, pay attention to the state of onion knot, and do not boil.
Step 7 . When the amount of oil becomes larger and the oil residue becomes smaller, remove the onion knots and ginger slices, squeeze the oil residue with a ladle until the lard is completely boiled out, and then remove the oil residue.
Step 8 . When the temperature of boiled lard drops to 70 or 80 degrees, add some sugar and salt, and the shelf life will be longer.
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