Ingredients

Title Value
1. Fat 1 kg
2. Water 7 Art.
3. Salt 1 Art.
4. Onion peel 2 handfuls
5. Garlic 6 clove
6. Peppercorns 10 PC.
7. Bay leaf 3 PC.
8. Ground pepper taste

Cooking

1 . Stage

Cut lard into large pieces.

1. Stage. <strong>Cut</strong> lard into large pieces.

2 . Stage

Pour water into a pan, add onion husks, salt and other spices except garlic and ground pepper. After boiling, cook for 5 minutes, then lower the lard to completely cover it and cook for 20 minutes, if there is a layer of meat, you need to cook for 40 minutes. Turn off the heat and leave the lard in brine for 24 hours. Then remove from the brine, wipe with a towel, grate with ground pepper and garlic, put in a bag and in the refrigerator for another day.

1. Stage. Pour water into a pan, add onion husks, salt and other spices except garlic and ground pepper. After boiling, cook for 5 minutes, then lower the lard to completely cover it and cook for 20 minutes, if there is a layer of meat, you need to cook for 40 minutes. Turn off the heat and leave the lard in brine for 24 hours. Then remove from the brine, wipe with a towel, grate with ground pepper and garlic, put in a bag and in the refrigerator for another day.

3 . Stage

Lard in onion peel is ready, it can be stored in the refrigerator for 3 months.

1. Stage. <strong>Lard in onion peel is</strong> ready, it can be stored in the refrigerator for 3 months.

4 . Stage

Bon Appetit!!!