Pig suet is the fat oil in pig's belly, which has high oil yield and relatively little oil residue, and is the first choice for edible oil.
Compared with pig fat, pig fat has lower oil yield and more oil residue, which is the right choice for friends who like to eat oil residue.
In addition, the lard cooked by domestic pigs and local pigs will be more fragrant than feed pigs, which is recommended.
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The second is water, which is needed to cook lard. Taking pork suet oil and water as examples, the personal experience ratio is 10: 1.
So I cooked 3000 grams of pork suet with 300ml of clean water. The proportion is not fixed and can be fine-tuned.
Adding water can not only make the color of lard brighter, but also make pork plate oil heated evenly.
Water will evaporate slowly during cooking, so don't worry about water in lard.
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The third point is the temperature. When pork suet was first put into the pot, it was cooked by fire.
After the fire boils, turn to low heat and simmer until the oil residue turns golden brown, then turn off the fire.
Liquid lard is golden yellow and solid lard is white.
If it is excessive, the solid lard will eventually turn yellow.
In addition, many friends will add some ginger to remove fishy smell. Personally, I don't recommend it.
Because China snacks are often crispy with lard, adding ginger will affect the taste.
Prepare a poetic container, boil lard, put it in the refrigerator and taste it occasionally. This is a bit of luck in life.
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Boil lard
List of ingredients:
Pig suet 3000g/water 300ml.
Cooking steps
-Step 1-
Wash pork suet.
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Second step
Cut pork suet into small pieces, remember to remove lymph nodes.
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Third step
Add 300 ml of water to the pot, heat the pork suet with high fire, and turn it evenly to avoid burning.
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Fourth step
Cook the oil slowly until the oil residue turns golden yellow, then turn off the fire, remove the oil residue and filter the oil.
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Step five
Then filter the cooked lard into a container, wait until it is completely cooled, and then put it in the refrigerator until it condenses.
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Step 6
The white lard is finished.
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Step 7
Chinese snacks such as cooking, egg yolk crisp and peach crisp are more delicious with lard, so do it quickly.