Boiled Lard
1.
2 kg of suet. Suet oil is the oil in the stomach of pigs. The best way to boil lard is to use suet oil. Suet oil produces a large amount of oil and the oil tastes more mellow.
2.
Wash the suet with warm water and cut into small pieces.
3.
Prepare a small bowl of water. Add a little water to boil the lard to make the lard more fragrant and creamy in color.
4.
Put the suet oil in the pot, add a small bowl of water, boil on a low heat, stirring occasionally. The lard in the pot will be milky white at first, and the lard will have a clear egg white color after the water is slowly consumed.
5.
It's almost done when all the oil residue floats and turns brown. Add 10 peppercorns and fry it slowly for 2-3 minutes. Adding pepper grains can remove part of the fishy smell of animal fats, or not.
6.
Then remove the oil residue. Don't throw away the oil residue. It can be used for stuffing, steamed buns or dumplings are very delicious.
7.
When the oil is kept warm, it leaks through the mesh and filters it again.
8.
Put the filtered oil in a clean, water-free sealed tank and save it.
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