1. Because there are very few pork suet sold locally, you can only buy pork with skin with a lot of fat. Cut the fat part and cut into small pieces of 3-4 mm so that it can be cooked faster.
2. Put the cut fat into the pot. It is best to use an iron pan for boiling lard, because the temperature is relatively high, and the non-stick pan is afraid of damage to the coating. At the same time, the pan is also moistened.
3. Add the right amount of water, just over the amount of fat. Don't be too much, otherwise it will take time to cook.
4. At the beginning, the fire can be a little higher, let the water boil dry, and use a spatula to pull the fat from time to time, so that the fat is evenly heated.
5. After the water is boiled dry, the fat will start to fry slowly, and the spatula should pull the fat from time to time. At this time, the fire should be lowered. Fatty meat is easy to fry, and it is easy to splash oil when heated unevenly.
6. As the lard is slowly boiled out, the fat gradually becomes smaller and zoomed. If there is more lard cooked, you can scoop out a portion first. Note that the container for lard must be high temperature resistant and not easy to burst.
7. When boiled lard, keep it on a low heat and be patient. Because I skinned the phone, the fat was a bit fried. Finally, the oily residue is taken out. This oily residue can be fried with chili, or chopped and filled with steamed buns. It is very fragrant.
8. Finally, when the lard is not so hot, put it into a container with a lid. I was lazy and didn't filter, so I brought some scraps.
9. After the lard is completely cooled, put it in the refrigerator and it will turn into this milky white paste, so that it can be used for pastry desserts.
Tips:1. Lard suet is the best for boiling lard, which is the large pieces of fat from pigs. This kind of oil has a high rate of oil production, but it is rare in our market. In some places, you need to make an appointment with a meat seller.
2. Why add water to the boiled lard? Because the fat is cooked with water, it is not easy to damage yourself due to uneven heating and splashing when the cooked fat is fried, and the second is the fat after being boiled. Lard is whiter and more delicate.
3. Don't throw away the final fried oil residue. The fried chili is delicious, or it is chopped and fragrant in the stuffing of buns.
