Do you need to add onions, ginger and garlic when boiling lard? When should you add onions, ginger and garlic when boiling lard?

We all know that lard is a common edible oil. It has many uses and is very delicious when fried. It is very popular among people. Many people make lard at home. There are certain skills to make lard, especially the use of ingredients. So do you need to add onions, ginger and garlic when making lard? Let's take a closer look!

When to add onion, ginger and garlic when boiling lard

Ginger, onion and garlic must be added when the lard is almost dry. If added too early, they will easily burn and have a burnt smell.

The purpose of adding onions, ginger and garlic when boiling lard is to increase the basic flavor of lard. Do not add some spices (star anise, bay leaves, etc.) because the taste of these spices is too strong, so as not to affect the taste of the dishes in subsequent use.

How to make lard

Main ingredients: 5 catties of pork fat

Ingredients: 70g ginger, 100g garlic, 1 green onion

Other ingredients: half a bowl of water, a little salt

Production steps:

① Wash the fresh lard with warm water, remove excess impurities and blood on the surface, then cut into pieces and drain for later use. Wash the onion, ginger and garlic, slice the ginger, flatten the garlic and drain for later use.

② Add half a bowl of water to the pot, then add lard, and boil the water in the pot over medium heat. During the cooking process, the lard should be turned over frequently to prevent it from sticking to the pot. Slowly fry the lard to release the fat. When the lard releases oil, adjust the heat to low and slowly boil the lard to release the oil.

③ When the lard is almost dry, put the scallion, ginger and garlic into the pan and fry them on low heat until they are fragrant. Turn to high heat and fry for about two minutes before serving. Then turn off the heat and remove all the residue in the pan. Add a little salt to the remaining lard, stir until it is completely melted, then pour out and let cool. After the lard solidifies, it turns milky white and the delicious lard is ready.

Tips for boiling lard

1. When washing lard, it can be washed more cleanly with warm water. Warm water can solidify the lard, so it will not be sticky when washing.

2. When refining lard, you must control the oil temperature well. If the oil temperature is too high, the lard will easily turn black when fried. The lard refined in this way will have no fragrance and will have a pungent burnt smell.

3. The oil residue cannot turn black during the cooking process. If it turns black, the lard will definitely have a burnt smell, and the lard will not be fragrant.