Frying pork fat, remember to add these 3 things, the dish is always delicious, not bad for a long time

Lard, like cooking oil, is used for frying. At present, many families still use lard. However, many people complain, I fried it very carefully, but the fat is not white, sometimes there is a bad smell. The chef told me, it's because the fryer has not put enough ingredients and spices in. Frying lard is not just simply slicing the fat and then putting it in the pan to fry, the specific method is as follows:

Prepare:

– 500g lard

– Salt, ginger, water

Making:

Wash pork fat to remove dirt and impurities on the surface. If it is bitter fat, you can cut it, if it is difficult to cut, you can put it in the freezer for about 30 minutes and then take it out to make it easier to slice. In general, it depends on how you handle it. Note, when slicing, you should cut into small pieces, don't let the pieces be too big to make the fat take a long time to cook and take time.

At this time, put fat in a clean pan, then add a bowl of rice water and a few slices of ginger to it. Do not worry that adding water will cause fat to shoot when frying. The water will also evaporate while frying. It is the addition of water from the beginning that will make the fat whiter and more fragrant, and will not shoot out during the frying process. Moreover, if water is not given, the grease is more flammable.

In addition, because the grease already has a slight odor, if you just add water, it will not reduce the smell. You can add a little ginger. Fat will taste better. Ginger also helps fat to last longer.

At first, put the fat on high heat, after the water in the fat pot boils, skim off the foam and add a little salt. Salt has a disinfecting effect so that the fat can be preserved longer, so that it does not spoil for a long time. At this time, reduce the heat, stirring occasionally to evenly fry the fat.

Finally, the fat in the pot shrunk, prepare the lard container, turn off the stove. Do not over-fry, the bottom of the pan is sharp with burnt fat, making the fat yellow, losing its white color.

Strain out the fat and put it in a clean glass jar, let it cool. When the fat is completely cooled, close the lid, put it in the refrigerator to make it more white and fragrant, and the storage time will be longer.

The fat left behind is used to stir-fry vegetables, cook soup or dip in chili garlic sauce and enjoy…

So, when frying lard, you should remember to add water, a little ginger and a little salt! Water helps to make fat whiter, avoiding burning, while ginger and salt help the fat to be fragrant and last longer! Besides, when frying, you should keep the fire low to avoid burning the fat!

Good luck!

According to Thoidaiplus

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