Boiled Lard

Boiled Lard

1. Buy the suet oil and wash it with warm water repeatedly to wash off the red blood streaks on it. Some people can actually use fat, but the oil is a little bit worse than suet.

2. Cut the thoroughly cleaned suet into small pieces.

3. Put a small bowl of water in the pot and bring it to a boil.

4. Put the suet in the heat and bring it to a boil. From time to time, use a spatula to turn the bottom over to avoid sticking to the pan.

5. Seeing that the water dries up, the grease is out and immediately turn to a low heat.

6. The oil is getting more and more, use the spatula to stir the pot which is not sticky.

7. When the suet starts to shrink and become dry, gently squeeze the suet with a spatula to help it produce better oil.

8. Light brown oil residue is fine, don't get through it, the lard after it has a strong smell.

9. Filter it into the container. This step cannot be omitted, and the lard will be white and flawless by repeatedly filtering the lard.

10. The oil residue can be fried in vegetable dishes or made into oil residue cake.

11. After filtering, add a teaspoon of sugar and a little salt to make the lard whiter and deodorant.

12. It can be used after solidification, and it is essential to make Chinese dim sum.

13. Pure white lard