How to boil lard that is not only healthy, but also white and fragrant, easy to store? A few tips for you to keep in reserve

To boil lard, it is best to choose lard, it is not recommended to replace it with ordinary fatty meat, and cut it into mahjong-sized pieces.

Add water to the pot and blanch the oil for one minute, this step can effectively remove the impurities and blood of the oil.

Add a bowl of water to the pot, first boil the water over medium heat, and then slowly boil over low heat until all the oil comes out, the oil residue becomes golden and the volume is significantly reduced, and large pieces of green onion and ginger can be added to remove the fish. However, don't boil the green onion and ginger too dry, it is easy to darken the color.

There is no need to boil the oil residue too dry, the oil will be yellow and bitter after the oil is agglomerated by the fire, you can filter out the oil first, and then boil a small amount of oil out of the remaining oil residue alone.

If you want the lard to last for a long time, add a teaspoon of salt and a few peppercorns to the bottom of the container for lard, which can effectively remove the fishy smell of lard, taste better, and be easy to store. However, no matter how good it is to store the ingredients, it is best to keep them in the refrigerator for two to three months, and now it is common to pay attention to eating a healthy diet, do a small amount and do more, and try not to store the food for too long to eat.

Healthy eating is about variety, moderation, and choosing a diet standard that suits you according to your physical conditions. Eat well and love yourself! Love family!!