Boiled Lard

Name: Boiled Lard
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 700g Pork suet; 35g Shimizu; 2 pieces ginger; 2 Chives

by Heart moves

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Lard is also called meat oil and big oil. It has an irreplaceable special fragrance that can increase people's appetite. Especially when matched with radishes, vermicelli and soy products, you can get a delicious taste that is difficult to achieve with other seasonings. Don’t tell me how bad it is to eat lard. Let me tell you that Chinese people have used lard for generations. They have always been in peace, everyone is healthy, and there are no such messy and strange diseases. In addition to cooking, lard has many benefits. In short, it is a good thing and should not be discarded!
Buying butter online is now very expensive. Using lard instead of butter for baking is cost-effective and healthy, and the taste is not worse than butter!

Ingredients

700g Pork Suet
35g Shimizu
2 pieces Ginger
2 Chives

Boiled Lard

1. Prepare pork suet

2. Wash the chives and knot, peel and slice the ginger

3. Wash pig suet in running water and cut into small pieces

4. Pour clean water into the pot, add pork suet, boil on high heat and turn to low heat to simmer

5. Boil the water to dry, add ginger slices and green onion knot when the oil begins to come out, simmer slowly

6. When the amount of oil increases and the oil residue becomes smaller, remove the ginger slices and green onion knots and discard them, then remove the oil residue, and use a shovel to dry the lard in the oil residue

7. After drying to warm, filter into a bowl.

Tips:
The first choice for boiled lard is lard suet, which is the big white fat lump on the pig's belly. Use it to boil the oil, and the oily residue will produce less oil.