Boil lard
Overview
The weather is getting colder. Boil a pot of fragrant lard and add a spoonful of it when cooking. It's called fragrant. Every year when winter comes, I cook a few kilograms of lard. When I don’t want to cook in winter, I use lard to make some noodles. The taste is amazing.
Tags
Ingredients
Steps
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Pork suet bought in the supermarket
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Cut the pork suet into slightly larger pieces. If the pieces are too small, the oil residue will be very crumbly.
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Add half a bowl of water to the wok, turn on medium heat and stir-fry a few times.
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When the pot is hot, turn to low heat and slowly simmer out the oil.
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The oil gradually increases. Use a spoon to scoop out some of the oil and put it into a container. Try to choose an iron container. Other containers may have problems due to the oil temperature being too high
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Remove the finely chopped oil residue that is almost dry and continue to cook the rest.
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Turn off the heat, use a spatula to press the undried oil residue, wait until the pot is no longer so hot, then turn up the heat and repeat the steps. Try not to make the temperature in the pot too high to avoid the oil turning black.
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I put the oil that comes out halfway into the teapot, and the oil that comes out later is in a bowl. The oil from the front is relatively clean and can be used for kneading noodles and the like. The oil that comes out later may be fried due to the suet, and the color of the oil will be a little darker, so it can be used for cooking.
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Sprinkle half a spoonful of salt into the dried oil residue, mix well, and eat after it cools slightly. It will be crispy in your mouth.
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Fragrant lard residue.
