Boiled Lard
1.
Prepare ingredients: pork suet: 600g, water: 1 small bowl.
2.
Use hot water to wash off the dust on the pork suet and cut into small pieces.
3.
Put it in a pot, pour a small bowl of water, and start boiling.
4.
Turning the suet block constantly, at this time the color of the water began to turn milky white, and some water precipitated in the suet.
5.
Flip the suet block, the liquid in the pot slowly becomes transparent from the milky white at the beginning, which means that the water has evaporated, and then turn to medium heat to continue cooking.
6.
As it kept turning, more and more oil was precipitated, and the color of the suet cubes began to change from white to yellow.
7.
When the amount of precipitated oil is large enough, we can scoop out part of the oil with a hand spoon and pour it into the container to reduce the amount of oil in the pot. Because the oil temperature is relatively high at this time, it is best to choose a stainless steel container to hold the scooped hot oil.
8.
The color of the suet cubes becomes light yellow, and the heat is reduced to a boil.
9.
Until the color of the suet cubes turns golden yellow, it will make a "swish" sound when flipping, the lard is cooked, turn off the heat.
10.
Remove the oil residue. Don't waste the oily residue. You can make stuffing or stir-fry. It is crunchy and tastes fragrant but not greasy.
11.
After the boiled lard is allowed to cool, pour it into a container that is conducive to storage. After standing for a period of time, it will turn into a white and jade-like solid lard. Put it in the refrigerator and take it as needed.
12.
Here I poured it into a small bowl for taking pictures. Usually we can wait until the oil is allowed to cool before pour it into a sealable glass bottle and store it in cold storage.
13.
The lard boiled in this way is white in color and has no peculiar smell.
14.
The texture is fine and pure.
15.
Using such high-quality white oil to make pastries has excellent quality and taste.
16.
There is also a small magical effect of lard that is to treat frostbite.
Tips:
1. Shrink the diced meat into very small pieces, just golden, not to survive.
2. From the beginning of the oil separation, the whole process is medium heat. Turn to a low heat towards the end to avoid too much fire and the oil residue will zoom and destroy the taste and composition of the oil.
3. Lard cannot be used for cold and fried food.
