Chinese Food
Cooking Lard by yourself
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The cook's cousin told me not to buy cooking lard. To buy streaky pork, the fatter the better. Because the oil extracted from streaky pork, no matter in color, aroma, quality and taste, is superior to more than one grade of plate oil. The skin must be cleaned. Lean meat can be left. The oil residue is delicious.
Cooking ingredients
Cooking Steps
Step1:Prepared ingredients.
Step2:Remove the skin of streaky pork. Cut small pieces of fat meat. Slice the ginger. Knot the shallots.
Step3:Put water in the pot. Put the diced fat into the pot. Bring to a boil. Turn to a small heat and cook.
Step4:When the fat comes out of oil, put ginger slices on it.
Step5:Put in the onion knot.
Step6:Slow boil on a small fire. Pay attention to the state of scallion knot. Don't boil it.
Step7:When the quantity of oil becomes larger and the oil residue becomes smaller, remove the scallion and ginger slices. Squeeze the oil residue with a spoon until the lard is completely boiled out. Remove the oil residue.
Step8:Cooked lard. When the temperature drops to 70-80 ℃, add some sugar and salt. The shelf life is longer.
Cooking tips:Use a small fire to boil the oil. In this way, there will be no burnt taste in the oil. Moreover, the oil is white. The size of the fire can be controlled from the state of the green onion knot. The green onion knot is not burnt. The oil temperature is just right. Boil it with water first. It can ensure that the temperature is not high. It will not damage the nutrition of lard. There are skills in making delicious dishes.
