Boil lard

Boil lard

Overview

Boiling lard is a cooking skill that I have watched my family do since I was a child. I have always burned honeycomb briquettes at home when I was a child. Every time I boiled lard, I would use a large iron pot to boil two full pots. The aroma of oil residue filled the house... When eating noodles, pick up a little with chopsticks. The noodles are especially fragrant. Today’s life is diversified, and there are many types of oils. Lard has pros and cons. It depends on your family’s choice. Keep a small amount, which can be used in cooking or Chinese snacks.

Tags

Ingredients

Steps

  1. Buy fresh suet (the suet must be fresh, so that the cooked oil will be fragrant. When choosing, it is best to choose thick ones because the oil yield is high)

    Boil lard step 1

  2. Rinse clean (check to see if there are any pig hair or bone residue on it)

    Boil lard step 2

  3. Cut the knife into small particles (this will not only help the oil come out, but the oil residue will also be convenient for cooking later)

    Boil lard step 3

  4. Put it in the pot and turn on low heat

    Boil lard step 4

  5. Put in half a bowl of cold boiled water (depending on the amount of suet, mine is about two and a half pounds of suet)

    Boil lard step 5

  6. Add a few Sichuan peppercorns (to remove the piggy smell of suet and add flavor)

    Boil lard step 6

  7. Have a clean container ready

    Boil lard step 7

  8. Put a filter in case the oil comes out, so that the filtered oil will be clean and free of oil residue

    Boil lard step 8

  9. Keep the fire on low throughout, turning the suet

    Boil lard step 9

  10. Keep stirring until the suet starts to release water vapor

    Boil lard step 10

  11. There will still be no oil left, so keep the fire low and continue to stir

    Boil lard step 11

  12. There is more and more water vapor, keep turning the suet and be careful of splashing

    Boil lard step 12

  13. Start pressing the suet continuously, turning the suet while pressing, to evaporate the water vapor, and gradually oil will come out. The color will also change from the original muddy color to clear. This is when oil begins to come out

    Boil lard step 13

  14. Look, at this time, the color of the suet has begun to become transparent, the water vapor has completely disappeared, and the oil is gradually coming out

    Boil lard step 14

  15. Take a spoonful and look at it. It is quite transparent and fragrant. Now you can put it into a container

    Boil lard step 15

  16. Use a spoon to scoop little by little into the strainer and filter out the oil residue

    Boil lard step 16

  17. I used a shovel, a spoon, and a colander. Flip the spatula, put the colander under it, and use a spoon to scoop out the oil that emerges and put it into a container.

    Boil lard step 17

  18. The oil scooped out in this way only has a little residue, which is convenient for putting into a container

    Boil lard step 18

  19. In this way, filter out the lard

    Boil lard step 19

  20. Pour the little oil residue in the filter back into the pot and continue cooking

    Boil lard step 20

  21. Keep the suet simmering over low heat throughout the process to continue producing oil

    Boil lard step 21

  22. Keep stirring, be careful of oil collapse

    Boil lard step 22

  23. This is filtered lard

    Boil lard step 23

  24. Press the spatula to continue to release oil

    Boil lard step 24

  25. Wait until the oil is gone and only the oil residue remains

    Boil lard step 25

  26. Boiled lard

    Boil lard step 26

  27. The remaining oil residue

    Boil lard step 27

  28. After cooling, or refrigerating overnight, the lard will turn white and very fragrant

    Boil lard step 28

  29. Snow white, fragrant

    Boil lard step 29