凉水下锅，加入猪油渣，姜片和盐，大火煮滚汆烫猪油渣去杂质。然后，把猪油渣沥干水分，入锅文火爆至浅金黄色，转大火炸个10秒钟逼出猪油渣剩余的水分， 熄火散热，猪肉渣出锅。只要跟着啊豪师傅这做法，就能做出金黄爽脆猪油渣啦！
分量：1kg+-炸猪油渣/猪油
准备时间：10分钟
煮时：20分钟+-
材料：
1公斤 猪油渣 (洗过）
8 片 姜片
1汤匙 盐
适量 凉/室温水*
准备功夫：
1. 所有食材下锅，开火煮至大滚出浮沫，熄火，猪油渣沥水去姜片，待用
做法：
1. 猪油渣入锅，文火伴炒爆至浅金黄色
2. 转大火，伴炒大概10秒钟逼出猪油渣剩余的水分
3. 熄火，勺上下大概20次，帮猪油渣散热避免油的余温继续把猪油渣炸焦
4. 猪油渣出锅，收入耐热的容器，随时可以使用
*小提示：
1. 有加菜油煮过的猪油渣收过几天后会有一股油益味。所以，建议炸猪油渣时不要加入菜油。
2. 用凉水汆烫猪油渣，猪油渣会炸得比较酥脆
What’s the trick to making crispy and golden brown fried pork lard? Let’s find out from Chef Eric!
Portion: ~1kg fried pork lard / oil
Prep Time: 10 minutes
Cook Time: ~20 minutes
Ingredients:
1 kg pork lard (wash first)
8 pcs ginger slice
1 tbsp salt
Some water (room temperature*)
Preparations:
1. Add all ingredients into the wok, bring to boil until the fat foam is formed, turn off the gas, drain & remove the ginger, set aside
Steps:
1. Add pork lard, stir fry with medium heat until light golden brown
2. Switch to high heat, stir fry for 10 seconds for pork lard to lose its water
3. Turn off the gas, ladle up and down for around 20 times to release heat and avoid over-burnt
4. Store it inside a container for future use
* Notes:
1. Avoid adding vegetable cooking oil to avoid oily flavour after storage
2. Blanch the pork lard with room temperature water so that it will be more crispy after frying
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