It's sour oil
By VicentaLakin
Pork oil, which is a very common diet in our country, is a special aroma: the head of the soul of the scab ... There is a great deal of misunderstanding in life about pork oil, which is made from the fat of the pig, which must be fatter than the fat of the pig, which is not healthy. Scientific research shows that, apart from the fact that some special groups of people are unable to eat pig oil, most people eat less and are healthier every day. Pig oils contain a variety of fatty acids, and animal oils have unique and irreplaceable fragrances and nutrients compared to general vegetable oils, which are considered by Chinese doctors to be retorting, drying and detoxifying for humans. What is most important is its unique nutritional value, its unique function as an antidote to various forms of liver poison, and the enzyme of pig oil, its magical effect of fertilizing five organs, appetizers, strong spleen stomachs and intestinal tracts, which are particularly beneficial to our body. Despite the great benefits of pig oil, most people would go out to buy some of the oil prepared by the merchants, who usually have a lot of additives or use low-quality meat processing to achieve more oil, which is not good for our bodies, but often also bad for our bodies. We have a special aroma of pork oil made by generations of our own, and when it's done, it's better to relish other foods, keep them longer and eat more safely. Nutrition. Health. Delicious. All photophones, please understand! The following two pig oil-making processes, one of which is good for cooking... It's a kind of powdered, paste, onion pig oil. Only two materials are used: pig fat, pigboard oil
Recipe Recommendations
- pork fat 2500 grams
- pork belly 500 grams
- liquor 50 grams
- salt 30 grams
- mineral water 1500 ml
- Dahongpao Zanthoxylum bungeanum 20 grains
- soybean 20 grains
- ginger slices 20 grams
- coriander 200 grams
- onion 200 grams
- shallot 200 grams
Steps for It's sour oil
1
Fresh pig fat to get oil, 50 per cent to get oil and 60 per cent to get old. Gorgeous. Suitable for soup, cuisine, stew, fresh pork oil: 65 per cent oil in preparation, 80 per cent in preparation for the old spot. A little spicy for onion pig oil, powdered flour, fried rice, fried powder。
2
There's nothing but good food. It's a good idea to use fresh pork or oil. Good food for good taste. Cleaning, cutting to a square size of 1 cm or 2 mm, can also be used for two hours to bubble into clean water for the purpose of cleaning up blood. If the blood is still too much, the fire boils the water, pours pork or oil into the boil for three minutes, and extracts the leachage. Five flowers cut 2 cm square。
3
Clear the fat pork or slabs with blood。
4
And pour a proper amount of mountain or mineral water. Do not use piped water as much as possible, as it contains chemical substances that are water-purified and affects the quality and taste of pig oil. And pour a proper amount of high-level white wine, for the purpose of killing the fungus... to poach... to add to the aroma。
5
It's a fire in the middle of the fire. When water is dry, salt is added. Quick flipping to avoid the sticky pots, causing the odour to affect the taste。
6
When it comes out, put it in a ginger blade and put it together with a bouquet of meat
7
When all of the fatty or sheet oil begins to float, the brooding of the meat is raised. Turn the fire and make it yellow. It'll turn off the fire and use the oil reserves to continue the process。
8
When large areas of fatty or sheet oil become light yellow, oil and slag are immediately poured into the basin of the small density filter。
9
Put the pepper and soybeans in, and combine the smell of the pepper and soybeans with the soy oil, using the remaining temperature of hot pig oil. If you like the original, you don't want to add pepper or soybeans. Special attention is paid to the pig oil for the mother. Never add pepper! Remember
10
When the pig oil is ready, a little fire pours into the onion. Start making onions of live pig oil, so salt can be added to 50 grams. Because salt accelerates the release of the flavour。
11
It has to be a small fire, onions, fragrances. Little onions slowly release the scent into pig oil。
12
There must be no charring, so the green leaves can be drained and filtered。
13
It's onion oil。
14
It's odious and live pork oil。
15
Why is it called live oil? In the absence of condensation of pig oil, drop into a glass or pottery table, and place in front of it five or five flowers。
16
Put it in the fridge, and the freezer makes it condensed. The fragrance will slowly be released and the smell will grow. Pig oil is getting more dynamic. So our own family calls it "live oil."。It's sour oil Make Tips
Where possible, bottles of glass or ceramic tablets should be filled, and as little sunlight should be directed towards the packaging. If the refrigerator freezes for three years, it won't be bad. The first nine pictures I pulled out of the glass and put them in the plate. Do not add any additives. Our average pig's 20 pounds. The better 25 pounds is not oil. Remember it's pure fat. One pound of pork comes out a little bit taller than the other, not to mention the cost of 30 pounds of pork oil, and how much is it for you? Don't you dare eat pork oil for kids and family? What raw materials? What added? To work quickly for himself and his family, i.e. to learn to cook, and to balance his nutritional health with that of his family. What do you mean? You should read!