Homemade lard

Overview

When I was a child, I often watched my mother boil lard, and I loved eating the leftover lard residue. It was steamed, stir-fried, and made into dumplings. It was very delicious. Lard is also called meat oil. Adding less lard to stir-fry vegetarian dishes will enhance the flavor. The making process is also very simple and easy to learn.

Tags

• private kitchen
• children
• pork suet
• salt

Ingredients

Steps

1. 1 Pork suet or pork fat, washed and cut into cubes of about 2cm

   

2. 2 Heat the wok over medium-low heat, add the meat pieces and stir-fry, add a small amount of salt

   

3. 3 Stir fry after a while until the water evaporates and the oil begins to come out. This is about 5 minutes

   

4. 4 After 10 minutes, the oil has increased and the meat has become smaller

   

5. 5 After 15 minutes, the meat will be slightly browned. You can turn off the heat and continue to wait for the residual heat to squeeze the meat

   

6. 6 When the pot no longer bubbles with a sizzling sound, use a strainer to remove the oil residue and place it in a small bowl. Refrigerate

   

7. 7 Pour the oil into a heat-resistant container and let it cool, then seal it and refrigerate it for ready use.

   

8. 8 Here’s another one, 290 grams of lard extracted from 550 grams of fat meat

   

9. 9 The effect of refrigeration overnight is that it has solidified but has not completely turned white