Make your own lard
Overview
When I was a child, every family in my hometown of Chongqing had the habit of boiling lard, and our family was no exception. Every time, my grandfather would buy a piece of pig fat (also known as suet), which weighed about ten kilograms. It took about half a day to wash, cut, and boil it when I bought it home. At that time, the pigs at that time were fed with foods such as braised pork, rice dumplings, and vegetable bangzi. The pork tasted particularly delicious, so the oil boiled from the suet on the pigs was also very fragrant. If someone boiled lard, you could smell the aroma from a few streets away. After grandpa boils the lard, we children will immediately gather around to eat the oil residue. My sister and brother like to add sugar to the oil residue. I have never liked sweets since I was a child, so the additions are naturally different from them. I usually add salt, Sichuan peppercorns, and sometimes chili powder, which is delicious! The remaining oil residue is usually used to make soup or stir-fry at home. It tastes very fragrant. It is rare to eat such delicacies nowadays. Nowadays, whenever lard is mentioned, everyone talks about the discoloration of lard and thinks that lard is high in calories and should not be eaten, but this is not the case. Lard contains a variety of fatty acids and has certain nutrients. Compared with ordinary vegetable oils, lard has an irreplaceable special fragrance. Traditional Chinese medicine believes that lard has the functions of tonifying deficiency, moisturizing and detoxifying the human body. It can treat dryness of internal organs, difficulty in defecation, dry cough, and chapped skin. From this point of view, lard is not terrible. As long as it is consumed appropriately, there is no need to avoid it.
Tags
Ingredients
Steps
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First, choose pork suet that is pink in color and wrapped in film on the back. It will be fat and thick after being cut.
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Then wash the surface of the lard with warm water.
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Cut the pork suet into slices or strips. It is best to sharpen the knife before cutting.
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Put it into the pot. Because the oil weighs seven or eight kilograms and cannot be loaded into the wok at one time, I choose a stainless steel pot. The pot is deep and it is not easy to splash the oil.
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Add a bowl of water and a spoonful of white wine to the pork suet. First, turn on high heat and stir the suet evenly. When the oil starts to come out of the pot, turn on low heat and simmer slowly, stirring occasionally in the middle to make it evenly heated.
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When the oil residue in the pot turns slightly yellow and the lard turns golden brown, turn off the heat. Then use a slotted spoon to scoop out the oil residue and squeeze out the remaining oil, and finally pour out the lard.
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Just wait until the lard turns milky white after cooling and solidifying.
