Boiling lard, only knowing how to add salt is a layman, put these 2 things, the fragrance is stronger, and it is not bad to put it for half a year

I haven't eaten lard for a long time, at least for a few years, one is that it is troublesome, and it is indeed more time-consuming to do, and the other is that I heard that lard is unhealthy, and more and more people spread it, so my family is not allowed to eat it, and I haven't done it since then, but the taste is not to say.

Two days ago, I went to a friend's house to play, just had a meal at noon, I smelled a fragrant smell across the room, and I got closer to see that it was fried vegetables, or fried with lard, this smell really evoked my memories, and I couldn't wait to go to the vegetable market to buy some lard after leaving.

I'm going to boil lard too, I'm really hungry, don't care if I'm healthy or not, what I like is the most important thing. I don't recommend adding salt to boil lard, there will be a very disgusting taste at the end of eating, so don't put anything? It's not right, you have to put these two things, the fragrance is stronger, and it won't be bad for half a year.

【Boiled lard】

Ingredients: lard, water, soybeans, peppercorns

1. Prepare fatty pork or lard, of course, if you can buy lard, it is the best, fatty pork is an alternative, cut into small pieces after buying.

2. After cutting, put it in the water and clean it a few more times, I think this thing is very dirty, if you have time, I recommend that you blanch it 1 time, and then take it out for later use, and do more blanching This step can effectively reduce a lot of fishy smell, and then re-prepare a clean pot.

3. Then pour the blanched lard into it, and then add water to it, the amount of water should not be too much, not like blanching, otherwise it will not be oily for a while and a half, which is too time-consuming. Ordinary bowls, add less than half a bowl, pour it in, and boil it over high heat.

4. Boil it over high heat for a while, you can boil the excess water dry, and after boiling the water, the next thing that comes out is the oil. After there is no water in the pot, we should change to low heat at this time, otherwise the lard will be easy to paste, continue to boil over low heat, and stir with a spoon from time to time.

5. If the amount of oil output is too large halfway, you can first put out the oil that comes out, and then continue to boil out, and boil out the remaining oil in the lard until the lard becomes crispy and golden, which becomes the state of lard residue, and the oil will not be produced in this state, so take it out.

6. The remaining oil is also poured out, be sure to filter it, and it is best not to have residue. During this period, I didn't put salt, and it was easy to have a hala flavor after putting salt, which was not delicious. Finally, you need to add 3 raw soybeans and 3 dried peppercorns to the lard, which is "put 2 more samples".

7. Put these two kinds of things, which can increase the fragrance and prolong the shelf life, and it is not easy to deteriorate halfway. After adding it, you don't need to stir it, just put it aside and let it stand, and when it cools, it will turn white, and our lard is ready.

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