Homemade Lard
1.
Lard suet or pork fat, washed and cut into cubes of about 2cm
2.
In a wok pan over medium-low heat, add the meat and stir fry, add a small amount of salt
3.
Stir fry every now and then until the water evaporates and the oil starts to come out. This is about 5 minutes.
4.
In 10 minutes, the oil increases and the meat becomes smaller
5.
After 15 minutes, the meat is slightly browned, you can turn off the heat, continue to wait for the remaining temperature to squeeze the meat
6.
The sizzling noise in the pot is no longer bubbling, use a leaky sieve to remove the oily residue and put it in a small bowl, and keep it in the refrigerator
7.
Pour the oil into a heat-resistant container and let it cool, then it can be sealed in the refrigerator for storage. Take it as soon as you use it.
8.
Here's another one, 550 grams of fat are squeezed out of 290 grams of lard
9.
The effect of refrigerating in the refrigerator overnight, it has solidified and has not completely turned white
Tips:
The meat needs to be stir-fried at first to prevent it from sticking to the pan, and it will not be used later. The meat will shrink and become frivolous.
