Lard
Overview
Because it is a small county town, you will feel the atmosphere of preparing for the New Year at the end of the year. I bought lard and simmered it slowly at home to turn it into lard. After solidification, it has a milk-like color. When cooking with it, it has the irreplaceable aroma of vegetable oil.
Tags
Ingredients
Steps
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After the materials are washed with water, the fat meat is peeled and the lean meat is removed. Cut into thin slices. If it is suet, remove the lean meat on the suet and cut into pieces. When boiling oil, there is no limit to the size of the cuts, because the smaller they are, the faster they can travel. I cut them into cubes of about 2 to 3 centimeters.
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Put the cut meat slices/pieces into the pot, add appropriate amount of water, herbs and other spices. This picture shows the effect of boiling the water for a while. When you look at the large pot, not much water is actually added. All the oil comes out. Remember that you don’t need to add too much water. After 1-2 bowls of water are boiled over high heat, turn to medium heat to remove the oil and slowly switch to low heat to simmer. Remember to stir frequently to avoid sticking to the pan.
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It's almost done. Be careful not to overheat the fire and don't rush to add oil. The meat is still quite fat at this time
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It has turned golden, turn to a simmer, and can be put into a container using a spoon to avoid the oil residue.
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This is good, the oil residue can be stored and used to make fried cakes which are very delicious.
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The effect of solidification the next day
