Adding this stuff will make the pork fat be EVERY, spoiled for how long it won't be

1. Raw materials

- 2kg of lard (both fat and leaf fat)

- 1 teaspoon of salt

- 1/2 bowl of cool water

- 1/4 onion

2. How to do it

Step 1: Sliced ​​onions, clean grease cut into small pieces, drain.

Step 2: Put the fat on the pan, heat it up and pour the water in, heat for another 5 minutes, add salt and onions. Salt will help to keep fat from mold and onions help make the fat more fragrant.

Step 3: Keep simmering with low heat for 20 to 25 minutes, occasionally stirring your hands as ripe fat.

Step 4: After this time, turn off the stove, separate the greasy portion and wait for it to cool, then pour into the plastic or glass jar.

How to make pork fat is not shot

Step 1:

How to buy lard? Choose to buy shoulder fat or nape fat, do not use lard, rinse, and cook on medium-sized cookers with salt. Cut lard into small pieces. Then put the fat in the pan deeply. Pour freshly boiled water into a little salt. Take it out and wash it again, dry the water, and when it wins, it will not splatter.

Step 2:

Put grease in the pan and win over medium heat. When the fat melts and the fat is shrinking, beat a few cloves of garlic, pour it into the pan of fat, boil some wine or whatever, but the alcohol content is a little high.

How to make and preserve delicious lard

Continue to win until you crunch the golden fat. Sometimes, the island will not burn fat and lose its beautiful white color.

Step 3:

After the fat is exhausted, only the fat is left, quickly turning off the stove to remove the fat. Because if not, the fat is too hot, burning will cause the color of the fat is not beautiful.

Good luck!