Chinese Food
Boil pot of lard for a fat year
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See the tips for the story of boiling pot of lard every year
Cooking ingredients
Cooking Steps
Step1:Cut the fat into small pieces. Pull out the ones with hairy skin. Add cold water twice the weight of the fat. [boil the water here. The last lard will be white
Step2:Close the lid. The fire is rolling up.
Step3:The fire won't boil until the water is dry and the fat is ripe. [be sure to wait for the water to dry before you can scoop the oil, or it will be a mixture of oil and water
Step4:When the surface of the fat is yellowish and the pot is bubbling, the oil will come out. Fat can be pressed halfway out of the oil to make it better out of the oil. [the oil has a greasy taste when it comes out. Then spoon oil
Step5:When the amount of oil is large, add garlic and salt. When the garlic is fragrant, it can be filled with oil. It is better not to use plastic for oil container.
Step6:Lard turns white when it's col
Cooking tips:Most families now have no habit of cooking lard during the Spring Festival. Listen to the elders at home. Every new year in the old days, they would buy some fat and boiled pot of white lard with the little meat tickets they saved. They would make their own oil horn and fried pile. Later social development. People think that meat oil is not healthy. The habit of cooking lard is light. But I think. This habit represents not only cooking lard, but also the traditional taste of Chinese New Year. Once a year, whether healthy or not, is also the best inheritance of the new year's flavor. Maybe it's fried oil horn. It's the year. The taste of new year is the taste of family reunion. There are skills in making delicious dishes.
