Boil lard

Overview

Tomorrow is Mother's Day, and I want to make her favorite rose-filled dessert. I bought some pork suet and boiled some lard.

First wash the purchased pork suet with warm water and cut it into pieces for later use.
Heat the pan and pour in the chopped pork suet and a small amount of water.
First add a little cooking wine (to remove the fishy smell) and then simmer over medium heat.
During the cooking process, add a little salt to prevent splashing and turn to low heat to continue.
Wait until the pork suet shrinks and changes color and floats on the oil surface, then turn off the heat.
Let cool slightly, filter out the oil residue and put it into a container.
The remaining oil residue can be used to make steamed bun fillings or sprinkled with salt and pepper before serving.