When boiling lard, don't just know how to add salt, add more "2 kinds", the lard is fragrant and white without fishy smell

Today T will share with you the specific method of boiling lard, don't just add salt when boiling lard, add two more things, which can effectively remove the fishy smell, and the lard boiled out is snow-white and fragrant, and it will not be bad for a long time.

Which part of the pig is used to boil lard?

Boiling lard, if you want to have a high oil yield, you can choose lard; If you want to be fragrant and delicious, you can choose the fat on the pig, and it is best to bring a little pork belly, although the oil yield of the refined lard is relatively low, but the taste is fragrant, and the remaining oil residue is also full of fragrance.

The practice of boiling lard

Prepare ingredients: 500 grams of pork fat, 5 grams of salt, 2 grams of dried peppercorns, 20 grams of ginger slices, and appropriate amount of water.

Steps:

1. Rinse the lard or pork fat twice with warm water, wash off the impurities on the surface and cut it into small pieces of about 2-3 cm. Do not use cold water when washing lard, it is easy to get hands on it when washing lard with cold water; If you want to eat crispy lard residue, remember not to cut the lard too small, otherwise you won't be able to eat the crispy oil residue.

2. Add an appropriate amount of water to the pot, put the cut lard into the pot, turn it a few times with a spoon after boiling, cook for about 30 seconds and remove it immediately, then rinse it with warm water to control the moisture.

3. Put the blanched and rinsed lard into the pot, then add a bowl of water, add 20 grams of ginger slices, boil over high heat and turn to medium-low heat and simmer.

4. The process of boiling lard is relatively long, it takes about 10-15 minutes, keep medium and low heat throughout the whole process, and the water will take away the fishy smell in the lard in the process of volatilization at high temperature.

5. Fry the lard residue until the color is golden brown, add 5 grams of salt and stir well, then turn off the heat; Prepare a clean container, preferably a ceramic jar, with 2 grams of dried peppercorns.

6. After the lard residue is taken out, wait for the lard to cool down slightly and pour it into the container, and the lard will be sealed and stored after it is completely solidified and cooled, and you can take it as you eat.

Tips:

1. When boiling lard, in addition to adding salt, ginger and pepper should be added, and ginger should be added when boiling lard, which can remove the fishy smell of lard during the boiling process; Adding a little peppercorn when preserving lard can enhance the flavor of lard and can also play a role in extending the shelf life.

2. When boiling lard, it is best to use the method of "water boiling", compared with dry boiling, this method is easier to master, water can take away the fishy smell of lard in the process of volatilization, lard is not easy to boil, boiled lard is whiter and more fragrant.

3. In the process of boiling lard, it is necessary to maintain medium and low heat, and the fire must not be too large.