Boiled Lard

Name: Boiled Lard
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1250 Pork suet; Some water

by @That floweropen@

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Do you remember the scene when your mother boiled lard when you were young? Standing by the fire and smelling the scent of lard, I was actually waiting for the oily residue to come out of the pot. Watching my mother sprinkle some refined salt or a little sugar on the oily residue, my little hand was already in the bowl~ I was not afraid of being hot, I was afraid that I would eat less. The fragrant oil residue.
My friends who posted the topic that day asked me where the oil residue was. After learning that I was discarding, they said that I was wasting them. They said that making dumplings, noodles, and stir-fried vegetables are delicious. Those who are interested can try it! "

Ingredients

1250 Pork Suet
Some Water

Boiled Lard

1. To buy such pork suet (not pork belly or fatty pork),

2. Wash the suet oil and cut it into small pieces, cut all of them and put them in the pot and pour some water (Mom's actions are very quick to go home and the suet oil is boiled in the pot)

3. The water has slowly boiled dry and the oil begins to come out. Turn the high heat to low heat (turn it with a spatula to avoid sticking to the bottom of the pot)

4. Put the lid on the pot (be careful at this time, a little oily)

5. When turning with a spatula, I turned off the fire (for fear of jumping oil)

6. Scoop out the oil with a spoon.

7. Until the oil residue is refined.

8. The last oily residue will be sifted and pressed, it will still produce oil, don't waste it (such as lard stir-fried small vegetables or boiled noodles)