Boil lard
Overview
As the Spring Festival approaches, February 2 comes, we finally have a clue about how to eat the farmer’s stupid pork. The remaining fat needs to be processed. The lard can be boiled to make puff pastry, and the squeezed meat residue can be used to make pancakes, so the fat now will not be wasted.
Tags
Ingredients
Steps
-
Take out the thawed fatty pork from the refrigerator and wash it
-
Cut into small pieces (about 2 cm square)
-
Put it into the pot, add a small bowl of water and a spoonful of salt, turn on the heat and bring it to a boil,
-
After simmering for a while, some oil will come out. At this time, you should keep stirring it with a spoon and simmer it over low heat to avoid burning the bottom.
-
After cooking for about 15 minutes, a lot of oil has come out of the fat and the pieces of meat have become smaller
-
The water boils out and the meat turns yellow
-
After simmering for more than thirty minutes, the oil residue turned golden brown and the meat pieces became smaller. Stop the fire
-
Remove the oil residue and make it into cake fillings, which are particularly fragrant
-
After the oil settles for a while, find a water-free and dry basin, preferably an enamel basin, pour it in, let it cool, and use it at any time.
-
The lard that has been cooled naturally will turn milky white after solidification, so it can be stored in the refrigerator.
-
Finished product pictures
-
Finished product pictures
