Just one more step, the boiled lard is white and delicate, more fragrant and tasty......

Today I will share with you the process of boiling lard, using the method of water to produce oil, the method is simple, that is, the lard cut into small pieces and a small amount of water are put in the pot to boil, suitable for novice operations, the finished lard boiled out is white, whether it is a little when stewing, or used to make cakes, egg yolk crisp, all kinds of puff pastry Chinese snacks are very good.                                                               

 Ingredients needed: 1500 grams of lard, cooking wine, edible salt, Sichuan pepper, green onions, ginger, star anise.

Here's how:

Step 1: Cut into cubes. Clean the prepared lard and cut it into small pieces, the size is arbitrary, whoever cuts it is in charge, try to be as evenly as possible.

A pot of lard prepared here is 1500 grams.

Step 2: Blanch. Put enough water in the pot and bring to a boil, add the diced oil and blanch for 1 minute, if your pot is smaller and there is more meat, you can do it in two parts.

Blanching can not only remove the impurities in the plate oil, but also make the boiled lard fragrant and white, so don't be lazy in this step.

Remove the water and put it directly into the pan where the oil is ready for frying, preferably without sticking to the pan.

Step 3: Frying oil. Put a small bowl of water in the pot, an appropriate amount of cooking wine, bring the water to a boil over medium heat, turn to medium-low heat and boil slowly.

Step 4: Add seasonings. When the water is slowly reduced and almost dry, add the chopped green onions, ginger slices, Sichuan peppercorns, star anise, and continue to fry slowly over medium-low heat.

Putting some commonly used spices can not only neutralize the fishy smell of lard, but also increase the fragrance.

Step 5: Remove the oil residue. The oil in the oil block of the seasoning board is slowly fried out, the volume becomes smaller and the weight becomes lighter, and it becomes oil residue floating on the oil surface, and it is fried until it turns yellow, and the green onion and ginger slices also turn yellow. You can turn off the heat and remove the oil residue and green onions, ginger slices, star anise.

The oil residue can be fished out when it turns yellowish, and the color will deepen after it is out of the pot due to the residual heat, which is the oil residue that is fished out and turns golden yellow. The oil residue can be used to steam steamed buns, make dumplings, and can also be used to make oil residue cakes, which is particularly fragrant, you can try it.

Step 6: Sift. This is the fried oil, the lard is clear light gold, look at the range hood are reflected in the shadow, pepper and residual small oil residue with a colander can not be cleaned, to use a finer net to filter it.

Step 7: Storage. Look, this is the lard after cooling, it is definitely a delicate milky white color. Usually it can be stored in the refrigerator, if you can't eat it in a short time, you can sprinkle some edible salt evenly on its surface, and it will not smell if it is refrigerated for another year. Of course, when frying oil, you have to decide how much to do at a time according to the number of people in your family, and plan not to eat it for too long, every 500 grams of oil residue can be fried out of about 300 grams of lard for your reference, I specially weighed it, I used 1500 grams of lard to fry out of the lard is more than 900 grams.