Refined Lard
1.
Scrape the surface dirt with a knife
2.
Cut into one-centimeter-sized dices, the smaller the size, the easier it is to shorten the training time
3.
Put half a bowl of cold water in the iron pan
4.
Put the diced suet in the pot
5.
After boiling on medium heat until boiling, turn to medium and low heat, and use a spoon to continuously push the suet to make it evenly heated
6.
After the oil is slowly boiled out, turn to low heat
7.
Look, the suet has been boiled to a little yellow, but the oil still looks a little turbid
8.
Continue to smelt on a small fire, the oil residue has shrunk a lot, and the color is brown.
9.
Turn off the heat, use a colander to remove the oil residue, and use it for other purposes. Spoon a spoonful of hot lard, it's very clear
10.
When the oil is warm to warm, you can scoop the lard into a bowl and put it in the refrigerator. After it has solidified, it will show a delicate open fat.
11.
it's actually very good
Tips:
Put cold water and boil at the same time, so that the pork suet will be heated evenly, and will not produce too much oil fume due to the high temperature; the oil residue should not be wasted, and it can be put in the filling to make dumplings, buns, and pies.
