Chinese Food
Boiled lard
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It's freezing in Shanghai these two days. It suddenly fell below zero three degrees. It's cold. My mouth is more and more greedy. I suddenly miss my childhood pig rape rice. No matter how long. The special smell of lard is one of the representatives of childhood taste in our memory. It's unforgettable.
Cooking ingredients
Cooking Steps
Step1:Wash the oil with water and cut into small pieces.
Step2:Blanch the cut oil in boiling water to remove the fishy smell.
Step3:Put the boiled oil back into the pan. Pour in a small bowl of water. After cooking in medium heat, change to low heat until the lard slowly boils out the oil residue and turns golden. After turning off the fire, add some pepper for lard preservation.
Step4:Separate fried and lard. Cool Lard by filling. The leftover pig oil residue is also good for stir frying vegetables. The cold and frosted vegetables are soft and glutinous, with sweet taste and crispy pig oil residue. It's definitely a hot dish on the table.
Cooking tips:There are skills in making delicious dishes.
