Boil lard and only add salt is an amateur. Remember to add two more pieces, it is white, fragrant and fishy. It will not be damaged after a long time. It will be made in our family every autumn and winter because the weather is gradually getting colder and it will not be easy to break if it is made. Many people say that you can also do it in summer. Isn’t it enough to put it in the refrigerator? I always feel that the refrigerator has a smell, and it will smell after being stored for a long time, and I don’t like it very much.
lard is not as popular as before. Almost every household used to boil lard, a bowl of fragrant and white lard can be eaten for a long time! Many people say that lard is not as delicious as cooking oil, but I think it will be very "charming" to add a little when stir-frying vegetables and making desserts! Many people just boil lard, or add some salt to it, thinking that adding salt will not easily break, but only knowing how to add salt is a layman! When boiling lard, I heard from the older generation that I have learned from my own experience, if I want to be white, fragrant, fishy, and not bad for a long time, remember to put two more samples.
[Boiling lard]
Ingredients for use: Pig fat/ Pork fat/ Pork fat 300g, 30ml of water, salt, dried soybeans, pepper
Step 1. If you can buy pork fat, try to use it. If you really don’t have it, use pig fat. After buying it, put it in water, rub it more, and wash it clean.
Step 2, then cut it into pieces, pour it into a pot, then pour it in clean water, and boil it on low heat. Because there is a lot of moisture inside, don't worry. Boil it on low heat until the moisture is dry. After about 5 minutes, the pork oil will gradually come out.
Step 3: After all the oil in the pork plate or the fat in the pork fat are boiled, it will turn brown and turn into crisp lard residue. The lard residue does not need to be thrown away. Many people just want to eat it. Sprinkle with pepper, salt, chili noodles, etc. and it tastes good, or put it in when cooking, and it tastes good.
Step 4: After taking out the lard residue, we pour out the remaining oil, and it is best to filter it, because there are still some residues. Prepare a bowl, add a little salt, dried soybeans, and pepper to it, then filter the lard, pour it in while it is hot, stir evenly. After it cools down, the milky white and fragrant lard is ready.
boil lard. If you want to keep it bad for a long time and the taste is more fragrant, besides salt, be sure to add 2 more samples, namely dried soybeans and pepper.
