Baking is also indispensable - boiling ghee
Overview
Lard, also known as big oil and meat oil, is called pig fat in the West. Lard is white or yellow-white in color and has the special aroma of lard, which is very popular among people. Many people think that cooking without lard would not taste good. Butter, also called tallow, has the special aroma and smell of butter. Refined butter is yellow-white in color and fine in texture. It is also called butter and is a common food on Westerners' tables. It can be eaten directly or used to stir-fry baked goods. Compared with ordinary vegetable oil, animal oil has an irreplaceable special fragrance, which can increase people's appetite. Especially when paired with radish, vermicelli and soy products, you can get a delicious taste that is difficult to achieve with other seasonings. Animal oil contains a variety of fatty acids. The content of saturated fatty acids and unsaturated fatty acids is almost equal. It has certain nutrients and can provide extremely high calories. Butter has a high digestion and absorption rate in the human body, reaching more than 95%. It is a condiment with a high content of vitamin A and vitamin B. It contains less fat than butter and is more suitable for people who lack vitamin A and children. Lard (also called ghee) is indispensable for Chinese baking. If you feel uneasy about the lard you buy, boil the ghee yourself. This is not only hygienic but also healthy
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Ingredients
Steps
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Ingredients: 1200 grams of skinless fatty pork and half a bowl of water. Wash the pork
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.Cut into slices.
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.Put it into a casserole and turn on low heat, then pour in half a bowl of cold water.
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.Simmer over low heat for about 30 minutes and a lot of oil will come out (you need to move the meat slices in the middle otherwise it will stick to the pan)
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.Put it into a large bowl, don’t forget to filter it.
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.finished product
