Refining residue

Overview

There is a piece of lard in the refrigerator, the residue of oil refining. Big oil residue was a delicacy when I was a child. My mother used the oil residue to steam steamed buns, or put some salt in the oil residue to sandwich pancakes. It was so delicious! The refined oil (Tianjin people call lard oil) is the most delicious when roasting eggplants. Nowadays, for the sake of health, I rarely eat these. It's good to eat once in a while.

Tags

• snacks
• aniseed
• lard
• salt

Ingredients

Steps

1. 1 Main raw materials.

   

2. 2 Cut the lard into cubes and set aside.

   

3. 3 Put water in the pot and enlarge the material flap.

   

4. 4 Add diced lard and start refining. (Add water to prevent the temperature from being too high and the oil residue to burn)

   

5. 5 Turn on high heat and boil out the water.

   

6. 6 Change to low heat and slowly refine the fat.

   

7. 7 Refining until the oil residue is browned, but not burnt.

   

8. 8 Remove the oil residue and sprinkle with salt.