How to make meat oil

In our three meals a day, or even four meals a day, we cannot do without various condiments, so these condiments add a lot of color and flavor to our lives. Not only that, because of the existence of condiments, all kinds of food in our lives have various flavors to satisfy the needs of our taste buds. Therefore, condiments are very important. Let’s learn how to boil animal oil!

1. The efficacy and function of lard

Lard is rich in nutrients and its calories are unmatched by vegetable oils. Proper consumption is good for our health.

Compared with general vegetable oils, animal oils have an irreplaceable special aroma that can enhance people's appetite. Especially when paired with radish, vermicelli and soy products, you can get a delicious taste that is difficult to achieve with other seasonings. Animal oil contains a variety of fatty acids, and the content of saturated fatty acids and unsaturated fatty acids is almost equal. It has certain nutritional value and can provide extremely high calories. The digestion and absorption rate of cream in the human body is high, reaching more than 95%. It is a condiment with high content of vitamin A and vitamin D. The fat proportion it contains is lower than butter, and it is more suitable for people who are deficient in vitamin A and children.

Indications: 1. Leucorrhea. Take three he of refined lard and five he of wine, boil them and take it all at once. 2. For constipation, use 2 liters of lard and ginger juice, simmer on low heat until 2 liters remain. Add 50% wine and simmer until 2 liters remain. Take in divided doses. 3. Shortness of breath and cough. Use 4 ounces of lard, boil it several times, cut it into small pieces, and eat it with soy sauce and vinegar. 4. Chapped hands and feet. Scrub with lard dissolved in hot wine. 5. Mouth ulcers blocking the throat. Use one pound of lard and white honey, and one ounce of coptis root powder, decoct them together to extract the juice and boil them into a thick paste. Take a ball the size of a date each time, five times a day. 6. Scrofula. Soak raw Rehmannia root in lard, boil it six or seven times, and apply it to the affected area.

2. How to make lard

There are many details to make good lard. From material selection to the cooking process, it all requires careful and slow work.

1. Cut the lard into small pieces of two to three centimeters square and wash them clean.

2. Put it in a wok, add half a bowl of water and boil over high heat. Then turn to low heat and simmer slowly. The picture shows it simmering for about 30 minutes. (Adding water is to prevent the meat from burning due to sudden heat. The lard made in this way will be whiter and more fragrant after cooling. After the water boils, be sure to turn to the lowest heat and simmer slowly. You will see that the water gradually disappears and the oil gradually increases.)

3. After boiling for about 1 hour, the diced meat will shrink into very small pieces and turn slightly yellow. Do not overcook it. Use low heat throughout the process to avoid the oil residue from burning and destroying the taste and composition of the oil. There is no need to cover the lid during the whole process. Just stir it a few times at the beginning when there is less oil to avoid uneven heating. Remove the oil residue, pour it into a container after the oil has completely cooled, seal it and refrigerate it (be careful not to pour in the residue at the bottom of the pot). If you cannot finish it at once, you can also freeze it in bags.