Boiled Lard
1.
The seller cuts the suet you bought, it looks good, the grease is very thick
2.
Wash it with water first. This is a bit troublesome. You can get it on your hands and on the basin. Then you can just blanch it with hot water.
3.
Washed suet
4.
Pour the oil into the pot, then pour into a small bowl of water,
5.
Put an star anise in it to get rid of the fishy smell. When the oil comes out, take it out. I'm afraid it will taste like anise when used in dessert
6.
Turn on the fire and boil on high fire, this time it is evaporating water
7.
The water evaporates slowly, and the oil starts to come out
8.
The oil is getting more and more, and I start to boil it on a low heat. At this time, I can take out the star anise.
9.
Use a spoon to scoop out the oil and pour it into the container. Don't wait until the last to scoop out. You should scoop out while the oil is out. If the fire is a little bigger, the oil will turn yellow after it solidifies.
10.
The oil that was scooped out for the first time, continue to refining
11.
At this time, the oil residue began to turn yellow slowly, and some oil came out, and then scooped out, so that the oil will be snow white after solidification
12.
Finally, the oil residue is completely yellowed and the oil is squeezed out
13.
This suet has a very high rate of oil production, and at the end there is a small dish of oil residue. The lard is waiting for cooling at room temperature to solidify naturally.
14.
The lard after cooling and solidification is snow-white and has no peculiar smell. It can be stored in the refrigerator and can be used as a pastry. It is very convenient to take it when you use it.
Tips:
If you want lard to be white, you must always scoop out the oil at any time. Before refining a pot, you waited until the final oil residue turns yellow before you scoop it out. The result is that the oil is yellow after solidification, and the oil residue smell is very strong. It tastes like snacks. Very big
