1. Buy lard oil, wash it, and cut it into small pieces.
2. Put a bowl of water in a non-stick pan and add green onion and ginger. I started using an iron pan, but later found it easy to stick to the bottom, so I changed to a non-stick pan. The green onions are beaten into onion knots for easy removal in the later stage.
3. Pour in pork suet oil and cook on medium heat, stirring occasionally so as not to make the bottom paste. At the beginning, the soup is mixed, it's okay, boil it slowly.
4. After the water evaporates, the soup becomes clear, which is actually lard.
5. After the green onion turns yellow, remove the green onion and ginger and pour 1 tablespoon of white wine. The role of green onion and ginger white wine is to remove fishy.
6. Pick out the lard tendons that have been shrunk and use a spoon to press again to squeeze out more oil.
7. After removing all the lard tendons, filter out the fine oil residue with a screen to make the finished product more delicate.
8. The clear lard is ready. Although the color is golden now, it will turn white after cooling. I'm going to use this oil right away, so I didn't use it in a sealed container. If it is to be stored for a period of time, disinfect the container with boiling water first.
9. Now, you can play as much as you want and use lard to make all kinds of beautiful and delicious snacks!
Tips:1 Don't boil the green onion and ginger, otherwise not only the color will not look good, but it will also be bitter.
2 I boil the lard with water, or use oil, that is, use vegetable oil instead of water to boil it.
3 Don't boil the lard tendon too dry, it will affect the color and taste.
