condiments
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800g lard (suet)
condiment
salt
1?o'clock
water
Xiaobanwan
The practice of boiling lard
1. Cut pork suet into two or three centimeters square pieces and clean them.
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2. Put in a wok, add half a bowl of water and bring to a boil. Then turn to low heat and simmer. The picture shows that it has been simmered for about 30 minutes (adding water is to prevent the meat from suddenly getting hot and zooming. The lard cooked in this way is whiter and more fragrant after cooling. After the water is boiled, be sure to turn to the minimum fire and cook slowly, and you will see that the water gradually disappears and the oil gradually becomes more)
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3. The picture shows that after cooking for about 1 hour, the diced meat shrinks into small pieces, which are yellowish and inedible. The whole process is a small fire to prevent the oil residue from being enlarged and destroying the taste and composition of the oil. There is no need to cover the whole process, just stir a few times at the beginning when the oil is low to avoid uneven heating. Take out the oil residue, and when the oil is completely cooled, pour it into a container, seal it and refrigerate it (be careful not to pour out the debris at the bottom of the pot). If you can't eat it all at once, you can also freeze it in bags (except for the loss of residue at the bottom of the filter pot, you can boil about 600ml).
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