Lard

Lard

1. Rinse pork suet with hot water

2. Suet cut into small pieces

3. Pour the suet into the pot and add a half bowl of water. Turn on the fire and bring to a boil. Flip in the middle to avoid sticking the pot. Boil until the oil starts to come out, adjust the fire to the minimum

4. During the cooking process, the oil will continue to come out, turn it over properly

5. During the cooking process, the oil is poured out

6. Filter with a strainer and put it in a container that is not afraid of being burnt

7. Suet oil starts to turn yellow, and when it is slightly burnt, the oil will not continue to flow out. Turn off the heat

8. Liquid lard

9. Grease residue loading

10. When the liquid lard is slightly cool, pour it into an airtight jar. The daisy is prepared as a plastic jar. You cannot put the lard in the pan directly, so pour it when it is cool. Do not pour it into the slag that has precipitated underneath. The freezing point of lard is white, very beautiful, and it’s a good recipe for dim sum and dishes.