[How to cook pork]_Pork_Boil oil_How to cook

Pork can be used not only as a gourmet ingredient, but also in lard. Nowadays, many people like lard very much, but some plasma and trace amounts of lard are relatively high, so they can suffer from three high diseases.Patients still reduce their intake, but most people do n’t know how to boil pork. In fact, the best way to boil lard is to slowly cook it with gentle fire, which takes time to wait.

How to practice pork pork suet oil After washing with water, cut into strips or pieces, preferably two or three centimeters.

Put it in a wok (not recommended to use a pan), add a small half bowl of water, boil the pot on high heat, and slowly boil over low heat.

Water is added to prevent sudden heating of the meat.

The lard thus boiled is whiter and more fragrant after cooling.

After the water is boiled, be sure to turn to the minimum heat and slowly boil, you will see the water gradually disappear, and the oil gradually increases.

After the pork suet oil has shrunk into small yellow particles, the oil in the pot has a faint yellow color, you can turn off the fire and do not overheat it.

The whole process is a small fire, to avoid the fire being too large and the oil residue at the same time destroy the oil taste and composition, the whole process does not need to cover, only a little when the oil starts to avoid uneven heat.

Remove the oil residue, use a colander to remove the oil residue, and cook or make cakes.

After the oil has cooled naturally, pour it into a container and keep it sealed.

Ingredients: pork lard oil 800g, half a bowl of water, salt and alkali.

Practice 1.

Cut the lard into two or three centimeter squares and clean them.

2.

Put in a wok, add a small bowl of water, and boil over high heat.

Then turn to low heat and slowly boil, the picture shows about 30 minutes.

(Water is added to prevent sudden heating of the meat.

The lard thus boiled is whiter and more fragrant after cooling.
After the water is boiled, be sure to turn to the minimum heat and slowly boil, you will see the water gradually disappear (and the oil gradually increases).

3.

The picture shows that after cooking for about an hour, the diced meat has shrunk into very small pieces, which can be slightly yellowed.

The whole process is a small fire, to avoid the fire being too large and the oil residue at the same time destroy the oil taste and composition, the whole process does not need to cover, only a little when the oil starts to avoid uneven heat.

Remove the oil residue, thoroughly cool the oil and pour it into a container. Keep it refrigerated (be careful not to pour the residue from the bottom of the pot). If you ca n’t finish it, you can also freeze it in separate bags.

The ratio of animal oil fats to general vegetable oils has an irreplaceable special flavor, which can increase people’s appetite.

Especially when paired with radish, vermicelli and soy products, you get a delicious taste that is difficult to achieve with other spices.

Animal oil contains a variety of fatty acids, the content of saturated fatty acids and unsaturated fatty acids are almost equal, they are almost equally divided, have certain nutrition, and can provide extremely high content.

Cream has a higher digestion and absorption rate in the human body, which can reach more than 95%. It is a seasoning with a high content of vitamin A and vitamin D. It contains a small proportion of fats and oils, compared with people and children who lack vitamin A before.