Chinese Food
Milk white lard with fragrant meat
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The long street is long. The fireworks are numerous. When you look back at the short Pavilion, the red dust will crush me and sigh again.
Cooking ingredients
Cooking Steps
Step1:Wash with water. Cut into small pieces. Wash again. Try to control the water content (because I am obsessive-compulsive
Step2:Pour a spoonful of water into the pot. Big spoon for soup. Turn on the fire
Step3:Pour in the oi
Step4:Let's stir fry gorgeous drops until the water is dry and the oil begins to come out. Turn down the heat immediately (the water is white and the oil is transparent
Step5:Keep picking. It's starting to pour out a lot of oil
Step6:The oil is getting smaller and smalle
Step7:Stir fry until it's yellowish and turn off the heat. Remove the pot and let it dry for five minutes
Step8:I'm used to making cakes. Every time I prepare a container, I'm used to wiping the water off
Step9:It's time to filter lard. It's very bright and beautiful
Step10:Leave a little oil in the pot. Continue to grill. And fry a small bowl of oil
Step11:Stir fry until this color (burnt yellow) turns off the heat. Filter out the oil (prepare another small bowl. Don't pour it with the previous oil. The oil will be a little yellow. I keep the pancakes for my use
Step12:The leftover oil residue in the pot is called youzila . Stir fry it with half a spoon of salt. Put it out and keep it. It can be packed with vegetables
Step13:Don't leave the color you lik
Step14:Another roun
Cooking tips:Don't fry. Otherwise, the lard will turn yellow. Don't add too much water. Just avoid the direct contact between the cooking oil and the bottom of the pot.
