How can pig suet be made to be fragrant and good?

The recipe is introduced: Pig suet: the strip fat on the pig's belly. Big pieces, piece by piece, but not pig fat. Cooking with pig suet will be delicious, and cakes generally use pig suet, so we often make some spare ones at home. Pig suet also has high medicinal value, and it is cool in itself. Some Chinese medicine prescriptions are made of pig suet.

material

Pig suet 500g, clear water 1 rice bowl.

working methods

1, pork suet is cut into matchbox-sized pieces.

2. Put the chopped pork chop oil into an iron pan and add 1 small bowl of water.

3. Bring the fire to a boil, and then turn to medium heat for 2-3 minutes.

4. Then turn to low heat and bring the oil to a boil.

5. At this time, when pigskin oil gradually changes color and oil comes out, put the oil into a container with a cover.

With the gradual output of oil, oil is poured out one by one.

7. The remaining lard residue can be used for cooking.

When the boiled oil cools, it will turn white.

skill

Boiling pork suet requires adding water, which leads to high oil yield and white color. Water must be added at the beginning of boiling.

Boil lard

material

Pig suet oil, salt and water.

working methods

1. Wash pork suet, cut it into small pieces, put it in a wok, and pour in half a bowl of water (as long as there is a little water at the bottom of the wok, not too much).

2. Turn to small fire immediately after the fire boils.

When the fire simmers slowly, you will see that the water in the pot is drained slowly and the oil is gradually increasing.

4. The whole process of lard boiling does not cover the pot. Stir in the middle to avoid uneven heating. While cooking, press the diced lard with a spatula, and take the cooked lard out of the container with a spatula at any time. When the diced lard slowly turns yellow and shrinks into small pieces, turn off the fire when there is no oil precipitation, remove the oil residue, pour the remaining oil in the pot into a container, and store it after cooling at room temperature. Some people don't take the oil out of lard. After direct cooking, remove the oil residue and pour out the cooked lard. When I was a child, I watched my mother put lard in her cooking, so I like this, too. Anyway, people can't walk away when cooking, so they should be stirred at any time to prevent uneven heating. )