Lard, also known as meat fat and big oil, is one of the souls of many delicacies. It not only plays a key role in baking pastries, steamed buns, etc., but also adds aroma to green vegetables and barbecued vegetarian dishes. However, many people often encounter problems such as yellowing in color, heavy fishy smell, and mushy and bitter taste when boiling lard. Today, the chef will share three key tips that will allow you to easily boil lard that is white, fragrant, not fishy or bitter, and can be kept for a year without spoiling.
Step 1: Prepare the lard and blanch it
First of all, choose pork fat, if not, you can use other pork cuts with fat. Wash it and cut it into small pieces. Put cold water in a pot, add a few slices of ginger and green onions, and pour in an appropriate amount of cooking wine. Blanch the pork fat in a pan for 1-2 minutes, remove the foam and rinse well. This step removes impurities and reduces the fishy smell. If the amount is small, the blanching process can also be omitted.
Step 2: Slowly boil the fertilizer and oil with water heating
In another pot, put the pork fat, pour in a bowl of water, sprinkle in a little salt, and cut a few slices of ginger and green onions. Heat slowly over medium-low heat, bring water to a boil, then turn to high heat. The water evaporates quickly, taking away some of the fishy smell. The fat is gradually boiled, and the lard increases.
Step 3: Control the color of lard residue and filter it in time
When the ginger and green onion are browned, remove them and throw them away. After most of the fat is boiled out, turn to medium-low heat and continue to heat. After the lard residue turns golden brown, turn off the heat. Add a small amount of Sichuan peppercorns and fry them at extra temperature. Finally, the lard is filtered while it is hot to remove sediment and impurities.
Three tips to make the perfect lard
The first trick: blanch the pork fat
When the amount of pork fat is large, it is especially necessary to blanch it. This step not only removes blood stains and impurities, but also reduces the smell of fish. The boiled lard is also whiter in color.
The second trick: add water to boil
Adding water at the beginning will not only prevent the fryer, but the evaporation of the water will also take away the fishy smell and odor. At the same time, the boiled lard is whiter in color. If you boil it directly with oil, the final color will turn yellow.
The third trick: pay attention to the state of the lard residue
When the color of the lard residue turns golden, turn off the heat in time. If you continue to boil, the lard will turn yellow in color, and a mushy and slightly bitter taste may appear.
Well, the above is the detailed method and technique of boiling lard. Lard is rich in proteins, vitamins, amino acids and lipids, and its unique flavor cannot be replaced by other vegetable oils. The stir-fried greens in lard are even more fragrant. But be careful not to eat too much, so as not to cause obesity. May everyone master these tips during the cooking process, and the cooked lard will be delicious and healthy.
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