Make the ingredients pork suet, onion, onion, ginger and salt.

Methods and steps

1, when cooking lard, we'd better choose pork suet to cook, and the lard cooked with pork suet will taste better. After cleaning the prepared pork suet, cut it into small pieces with a knife, which will make it easier to produce oil during cooking and reduce the cooking time. To prepare pork suet, you need to put it in a bowl for later use, and then cut some ginger slices and put them in a bowl for later use. Cut another onion and put it in a bowl. Cut off the right amount of green onions for later use. Prepare an onion knot for later use.

2. Prepare an iron pot, add about a catty of water to the iron pot, then put the prepared pork suet into the pot, rinse it with cold water, and bring the water to a boil with high fire. After the cold water is boiled, let the pork suet boil for two minutes, then drain it and take it out for later use. If the pig plate oil is blanched first, the impurities on its surface will be removed, and the oil yield will be higher in the boiling process. Then take another pot, add a small bowl of clear water to the pot, pour the blanched pork suet into the clear water, and boil the pork suet over medium heat. In this process, we need to turn it constantly with a spatula, so that the pork suet can be heated evenly in the pot.

3. After the steam in the pot is completely fried and evaporated, it is necessary to continue to stir fry for 5 minutes. At this time, the pig's suet will start to produce oil, and the medium fire will turn to a small fire and slowly fry. When the oil in the pig's plate oil is completely boiled and the oil residue is almost dry, you need to add all the prepared ingredients such as shallots into the lard and continue cooking with medium heat.

Boil the fragrance of all ingredients into lard, so that lard will be more fragrant. After the surface of the ingredients is slightly yellow, we need to use a colander to remove all the ingredients, oil residue and controlled dry oil from the pot.

4. Prepare a deeper pot. It is best to preserve lard in a casserole, then add a spoonful of salt to the casserole, then pour the prepared lard into the casserole, stir it evenly with chopsticks and let the salt melt into the lard. Finally, as long as the lard is frozen in the natural environment for four or five hours to solidify, the delicious boiled lard will be ready. Adding a proper amount of salt into lard and stirring together can improve the storage time of lard, even if it is left for more than half a year, lard will not go bad. )

skill

1, prepare more seasonings, so that lard will taste better.

2. Blanch the pig suet first, and then cook it in the pot, so that the oil yield of the boiled pig suet will be higher.

3. After the spices are put into the pot, they must not be browned, otherwise the lard will be bitter.

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