Make your own lard(zi ji ao zhu you )

Make your own lard

Introduction:

"The cook's cousin told me to cook lard instead of buying suet. To buy streaky pork, the fatter the better, because the oil boiled out of streaky pork surpasses more than one grade of suet in terms of color, aroma, quality and taste. The skin of the meat must be cleaned, and some lean meat can be left. The oil residue is delicious. "

Production steps:

Step 1: prepare the ingredients.

Step 2: remove the skin of pork and cut into small pieces. Slice the ginger and tie the green onion into a knot.

Step 3: put water in the pot, put diced pork into the pot, bring to a boil over high heat, and turn to low heat

Step 4: water boiled dry, fat out of oil, under ginger.

Step 5: put in the onion knot.

Step 6: slow boil over low heat, pay attention to the state of scallion knot, do not boil paste.

Step 7: when the oil volume becomes larger and the oil residue becomes smaller, take out the scallion and ginger slices, squeeze the oil residue with a pan until the lard is completely boiled out, and then take out the oil residue.

Step 8: boiled lard, when the temperature drops to 70 or 80 degrees, the next point of sugar and salt, longer shelf life.

Materials required:

Streaky pork: moderate

Ginger slices: right amount

Chives: right amount

Salt: right amount

Sugar: right amount

Note: Boil the oil with low heat, so that the oil will not have the smell of burnt paste, and the oil is white. The size of the fire can be observed from the state of scallion knot. If the scallion knot is not burnt, the oil temperature is just right. Boil it with water first, which can ensure that the temperature is not high and will not damage the nutrition of lard

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Zi Ji Ao Zhu You