Boiled Lard

Name: Boiled Lard
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 900g Pork suet; 5 slices ginger

by Lao Fang Xiaoyu

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Lard, the Chinese also call it meat oil or lard oil. It is extracted from pork, the initial state is a slightly yellowish translucent liquid edible oil, which is saturated higher fatty acid glycerides.
Lard belongs to the "fat" in oils, and it is a white or light yellow solid at room temperature.
The fat will solidify into a white solid fat when the room temperature is too low. The melting point of lard is 28℃～48℃. It is called pig fat in the West. Lard is white or yellow-white in color and has the special fragrance of lard, which is very popular among people. Many people think that cooking without lard will not taste good.
In this winter, we especially like to put some lard when we stir fry greens. The fried greens not only taste fragrant, but also have a bright color. Looking at the kind with our own appetite, when we were poor, we used lard and salt to soak rice in water; Now people have higher and higher requirements for the quality of life, thinking that the fat content of lard is too high and discarded. But our home is different. We have some lard in the refrigerator all the year round: fried vegetables and noodles will be cooked from time to time. It's more fragrant~~

Ingredients

900g Pork Suet
5 slices Ginger

Boiled Lard

1. Prepare fresh pork suet

2. Cut into large pieces after washing

3. Put in the pot

4. Slowly refine oil on medium and small fire

5. Add ginger slices when refining until the meat becomes smaller and the color becomes yellow

6. It is better to use a spatula to press the oil block to produce oil from time to time

7. Turn off the heat when the meat is compact and golden in color

8. Filter out the oil residue with a colander

Tips:
1. Be sure to choose thick pork suet, which has a double-scented oil
2. When refining oil, you should not rush the fire, but slowly boil it with a medium and small fire.
3. Adding ginger during oil refining can remove the smell, and the taste of the refined oil is more pure and fragrant.