Good Chinese Food Ingredients-method of Refining Lard (detailed Steps Version)
1.
The lard suet I bought at the vegetable market cost 5.5 yuan a catty, and the 6 yuan I bought can make lard for about half a lunch box, which is long enough to use.
2.
Go home and wash it for a while, then cut into small pieces, and finally let someone cut it when you buy it, so you can save yourself trouble.
3.
Prepare a small bowl of water, not too much, or it will dilute the aroma of the lard. A pinch of salt is also needed.
4.
Put the three ingredients into the wok, turn on the fire and start to refine the lard.
5.
I counted the time, it was about 13 minutes and it was totally fine. This time is not long, I suggest you try to stay by the pot as much as possible. Because the lard is very hot in the later stage, and the suet slowly becomes lard residue, it is easy to stick to the pan without looking at it, and it is especially easy to splash and burn when it is shoveled.
6.
In the beginning, 3-5 minutes, it was so pink.
7.
After 5-7 minutes, the suet began to shrink and smelled of lard.
8.
At 8 minutes, the heat is about to be medium, and the lard is already boiling, so you have to keep stirring and keep the pot.
9.
After 12-13 minutes, the lard residue has floated on the surface of the lard, and the wok starts to smoke, which means that the refining is complete.
10.
Remove the lard residue. Don't pick up the lard immediately. It is too hot, even the porcelain bowl will burst easily. So wait 5 minutes.
11.
Don't want the bottom scum.
12.
Put it out and let it stand for 3-4 hours to solidify.
13.
In 3 hours, the white lard was refined like this. The effect of making pastry is quite good, and it is completely crispy.
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