Spicy Lard
1.
Prepare the ingredients and buy quality certified skinless pork suet from the butcher shop. Ginger and peppercorns have the effect of enhancing aroma and removing fishy. You can also add a little tangerine peel.
2.
Wash pig suet and cut into small pieces, peel and slice ginger, wash and drain pepper.
3.
This is my new Jiuyang multi-function electric hot pot. The refined lard is just enough to moisturize and moisturize the pot. Pour an appropriate amount of water into the pot.
4.
Cover the pot, turn on the power and bring it to a boil.
5.
Pour in pork suet oil and simmer for about 3 minutes, and blanch with water to remove some impurities.
6.
Pick it up with a slip net and set aside to drain the water. The pork suet is dry and won't crackle and splash when you fry.
7.
Continue to heat the electric hot pot, pour the drained pork suet into the pot, stir-fry the fat on high heat, and stir-fry evenly with a spatula.
8.
Fry until the pork suet is slightly browned on both sides, and when a lot of fat oozes out, add 300 grams of water. Boil the lard and put a small bowl of water in order to prevent the fat from being heated up suddenly, so that the lard is clear, and when it is cold and solidified, the lard is white and fine.
9.
Cover the pot, turn to medium heat and simmer slowly, occasionally flip the lard with a spatula to avoid sticking the pot.
10.
Boil until all the oily residue floats up and it is browned. At this time, turn off the fire source, add salt, ginger and Chinese pepper, and fry at the oil temperature for about 2 minutes until the aroma is pungent.
11.
Then remove the oil residue. Don't throw away the oil residue. It can be used to stir-fry vegetables, stew beans, make fillings, steam buns or make dumplings.
12.
When the oil is warm, filter it through the net, use a small bowl to pick up the lard, cool it and put it in the refrigerator to keep it fresh and solidify. Remember to add some pepper and ginger. The boiled lard is fragrant and smooth without any smell. Add a proper amount of water, and the boiled lard is fine and white. Even if it is stored at room temperature, it will not deteriorate for a long time.
Tips:
Using an electric hot pot to boil lard does not need to watch the heat all the time, and the fire power can be adjusted at will. After covering the lid, the occurrence of oil splashing can be reduced, and it is relatively worry-free and safe to use.
