boil lard
Fat 1 catty | Onion, ginger and peppercorn cooking wine |
Step 1
500g of fat, washedStep 2
Cut into small pieces and set aside. Prepare onions and ginger (green onions are better)Step 3
Blanch the onions and ginger in a pot under cold water, add an appropriate amount of cooking wineStep 4
After the water boils, remove the floating foam and blanch it for a while before removing it.Step 5
Wash the fat cubes with hot waterStep 6
Pour it into the pot, add a small bowl of water to medium-high heat, stir-fry until the water dries up, then switch to low heat and continue to stir-fry.Step 7
Oil comes out quicklyStep 8
Boil over low heatStep 9
Note that if the heat is not careful, it will easily burn. Turn off the heat and remove the oil residue, and be sure not to have any water on the kitchen utensils used to remove the oil residue.Step 10
Sprinkle some Sichuan peppercorns immediately while the oil is hot (I didn’t take a photo)Step 11
After the oil temperature drops, just put it in a can, seal it and put it in the refrigerator (don't put the precipitated oil at the bottom of the pot, because the lard will be white and clean after solidification)Step 12
I was so anxious to take pictures that I haven't finished it yet, but I can already see that it was a success! You should try it tooStep 13
The oil residue can also be used for cooking~Step 14
Prepare a little lard, which is good for cooking, mixing rice and noodles, or even making steamed buns and dough.Drop~ Cooking tips for boiling lardBe careful not to get burned by the oil. All kitchen utensils must be wiped dry. You must also wait for the oil temperature to drop before canning