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Cooking lard with water will be more fragrant

Cooking lard is not a simple job. If you just stir the lard into pieces, you may be wrong. That kind of oil doesn't smell good. Today, I'd like to summarize the steps of cooking lard, so that the lard is more fragrant. First of all, washing the lard with hot water is cleaner, and after washing, some water will stay on the lard. In this way, when boiling, the water must be heated and evaporated before the oil is produced. It is the same principle as adding a bowl of water into the pot to keep the oil temperature relatively low. In addition, chives can be added to the cooking process, which can effectively remove the original fishy smell of lard, and at this time, the water has been completely evaporated, and the appropriate amount of chives can slightly reduce the temperature of the oil.

Ingredients: 800 grams of lard, a small bowl of water, a spoonful of salt / sugar, a handful of prickly ash, and a handful of chives

Methods: 1. Buy pig oil, wash it with warm water and cut into small pieces

2. Put lard into the pot, and pour in a bowl of water at the same time. Boil it over medium low heat. When the water boils, try not to increase the heat. Turn over the lard from time to time in the middle, and don't let it stick to the pot.

3. It takes about an hour to boil the lard until the residue is dry.

4. When the pig oil residue starts to turn golden yellow, add the chives into it. Because the temperature of the oil is very high at this time, add the chives and reduce the oil temperature a little bit,

5. Know that the oil residue will turn golden in the end, and it will be picked up before it is dry. Avoid oil temperature rising too high when frying too dry.

6. After the oil residue is picked up, the lard will cool down slightly. Add a pinch of prickly ash, and the lard will be very fragrant

7. The lard should be bottled separately after cooling down, preferably in a glass bottle, and then added with a small spoon of salt.