Refined Lard

Name: Refined Lard
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Pork suet; Some water

by Water pity

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Lard, the Chinese also call it meat oil or lard oil. It is extracted from pork, the initial state is a slightly yellow translucent liquid edible oil, white or light yellow solid at room temperature.
Lard is very fragrant. Although it is said to be unhealthy, there are a lot of snacks. Many dishes are not delicious. It is good to refine some lard and keep it for later use.

Ingredients

400g Pork Suet
Some Water

Refined Lard

1. Cut pork suet into small dices about 1 cm, wash and set aside.

2. Just take a small pot, put the diced pork in it, add water, and just cover it.

3. After the water is boiled, boil slowly over medium heat and stir appropriately to prevent uneven heating.

4. Don't leave it alone during the cooking process, just stir it as soon as it's okay. The water slowly ran out, and the pork began to produce oil. Don't walk away at this time and keep stirring.

5. When the pork turns brown, the small, crispy pork can be turned off.

6. Use a slotted spoon to remove the meat residue. This meat residue can be used for other food. If you don't like it, it will be useless. Parents can eat this old happiness when they were young.

7. Prepare oil containers, glass is the best, and a relatively fine screen.

8. Sift the oil to drain the residue from the oil.

9. The freshly refined oil is golden yellow, don't worry, it will be commercially available white lard when it is cool.

10. Once it's cool enough, the lard can be stored for later use.

Tips:
Adding water and boiling is to heat evenly, and some find it troublesome to refine oil directly. It is also possible. However, although adding water and boiling takes time, the diced meat is heated evenly and the color of the finished meat residue is uniform. Dry or blackened meat residue will affect the taste, especially if it is used for pastry.