1. Go to the vegetable market to buy pork suet, not fat.
2. Clean the surface a little, cut into small pieces, rinse the oil again, put it in the pot, put in a cup of water, and make sure that the bottom is not dry.
3. I put a little water in, turn on the fire. After the water is boiled, I start to remember to stir fry to avoid mashing the pot. After the water slowly evaporates, the oil begins to precipitate, turn to a low heat.
4. The meat starts to shrink and the oil starts to increase
5. Continue to boil, low heat, at this time the lard residue is already very small, and the oil is almost out.
6. The lard residue turned slightly brown. Stop the fire and remove the lard residue. Let the lard cool slightly. The lard residue should not be fried or burnt too much, otherwise your lard will have a mushy smell and it will not be particularly clean and white.
7. Find a wide-mouthed glass bottle, blanch it with hot water, dry it, filter the lard into the bottle, add a small spoonful of salt and sugar to keep it fresh to reduce the smell. After cooling, put it in the refrigerator. Taking pictures at night, the actual lard is not as heavy as the picture, but the actual color is very translucent.
8. Put a small bowl and observe the color. After two hours, the small bowl has solidified and is very white. It should be refrigerated and used the next day or two days later.
9. A must-have for yolk cake~
