Boiled lard

Boiled lard

Introduction:

Production steps:

Step 1: raw material drawing

Step 2: cut the lard into pieces

Step 3: add the sliced lard to the cold pan and bring to a boil.

Step 4: add pepper, salt and ginger

Step 5: add a small bowl of water

Step 6: turn down the heat after boiling.

Step 7: start to oil out, from time to time with a spatula turn even.

Step 8: when the oil in the pot becomes clear, add half a bowl of water, and the oil will become turbid.

Step 9: prepare a clean container and dry the water.

Step 10: repeat step 8 until the oil comes out and the residue turns golden.

Step 11: put the screen on the container to filter the oil residue.

Step 12: leave a little lard in the pot, add a little water, and press the oil for the last time. Dry the oil residue.

Step 13: pour the pressed lard and oil residue into the filter.

Step 14: put the boiled lard in a cool place and let it solidify.

Step 15: after cooling, the lard is milky white, cover and refrigerate.

Materials required:

Lard: 1000g

Ginger slices: right amount

Zanthoxylum bungeanum: right amount

Salt: right amount

Water: moderate

Note: 1. Add water to make the oil tender. 2. The small fire makes the oil white. 3. Adding Zanthoxylum bungeanum can keep lard for a long time without strange smell.

Production difficulty: ordinary

Process: others

Production time: three quarters of an hour

Taste: Original