[Steps of Oil Zi La, How to Make Oil Zi La Delicious]

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Oil zi

If you want to talk about the memory of the northeast people when they were young, maybe no one didn't know that when you were young, every new year, the family would kill the pigs. this was also the happiest time for me to kill the pigs. the pigs were not fed the night before. in the early morning of the next day, the villagers came to help kill the pigs. after the killing, they had to make pig killing vegetables, the main three flavors are pickled cabbage, white meat and blood sausage. pickled cabbage is yellowish in color. every time my mother makes pickled cabbage, I will eat pickled cabbage. it can really be eaten raw. especially delicious blood sausage is to add scallion salt and other seasonings into pig blood and pour them into casings. cold water is put into the pan and must not be cooked old. experienced people can always master the temperature well, to ensure that the taste of blood sausage is the most tender, there was not so much stress in the past. First, a big iron pot was used to cook the meat, which was mainly pork belly. Finally, the pickled cabbage blood sausage was poured out in a pot. The flavored pickled cabbage blood sausage was especially fragrant. Another important link in killing pigs was to boil the oil, that is, lard. Once the pork was boiled, the oil residue was left, in my memory, lard was often eaten when I was young, A large tank full of oil is used for cooking the pig's material, suet pork fat waist and belly front meat can also throw in two pieces of lean pork pork fat, that is, the fat attached to lean meat has a lower oil yield than that of suet, but the specific amount of fat that will be more fragrant if the two are cooked together is not stipulated. this time I will use 5kg of suet, 2 yuan, 1kg of fat, 1 piece of waist and several pieces of lean the pork sold in the general vegetable market is relatively fine. It is possible that there is no suet. Ask a few more. I bought this one from the pig killer when I went to the market.

Food Ingredients

Ingredients:

Pig board oil, fat meat, kidney and breasts

Step

Wash the bought suet with warm water and cut it into larger pieces of about 4cm. Don't be too small. Otherwise, after the oil is boiled out, it will be very small and easy to paste. Cut it in half and cut it into small pieces of about 1cm. Cut it into small pieces of pork fat and lean meat about 3cm square. Just throw two large pieces into it to see how big your pan is. If you think the final product is within 5cm. If lean meat is hard and you don't like it, you can skip it or eat pork belly, the pork belly needs to be cut into thicker slices.

One pot can't hold it. I used two pots to boil the materials separately. The amount of water in the pot was not specified. If you add more, you can boil more for a while. If you add less, you can boil less for a while. One of the two pots is that only suet and fat are added to the water of the 1/2 height. The other pot has waist lean meat and so on. I'm afraid I'm not ripe. So I add a little more water and turn. The water on the left side of the medium and small fire is mostly covered with a lid, and the side is open all the way.

This is a reduction in the amount of water

The water is gone. At the beginning of the oil production, it needs to be turned to a small fire and boiled slowly.

This is the grease that basically comes out. It needs to be stirred from time to time, not to paste the bottom and finally fry it into golden yellow before it can be brought out of the pot.

This is the final product. One pot with only suet fat took a little more than an hour, and the other pot took two hours to freeze and store. When eating, it was put on a plate and steamed in a pan. It was delicious.

Filtering out the oil residue is lard. It can be used to make crisp snacks or stir-fry vegetables. When making Spanish mackerel dumplings, you can put some lard instead of spiced pork. It's really delicious.