Lard
Overview
I shaved off the lean meat and skin from the two kilograms of fat pork raised in the unit, leaving a lot of fat suet. I thought boiling the lard could make crispy pastries, so I took action immediately!
Tags
Ingredients
Steps
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In fact, this is what the seniors in the gourmet world have learned. Cut the pork suet into even pieces and put an appropriate amount of water in the pot to cover the fat
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Boil water over low heat and simmer slowly
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After simmering for about half an hour, you can see that the lard starts to turn yellow. Continue to simmer. When the lard turns into lard residue, filter and cool the lard and put it into a sealed glass jar
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Clear lard, wait until it cools down completely and store it in the refrigerator
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This is the final product, it is white and transparent, thank you for sharing
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The lard residue is also very delicious. It is very good to eat it directly with salt or stir-fry with dried radish. I feel that the lard residue I have eaten before is not as delicious as the one I cooked this time
