Good ingredients for Chinese food - method of refining lard (detailed step-by-step version)

Overview

Nowadays, for the sake of health, people rarely make lard for cooking as they did when they were children. But anyone who loves baking knows that lard is indispensable for making pastries, and the remaining lard residue is also very fragrant when chopped into dumpling fillings. Refining lard is not complicated. Today I will share with you a detailed step-by-step method, so that you can make delicious lard at home conveniently!

Tags

• homemade ingredients
• pork suet
• salt
• water

Ingredients

Steps

1. 1 The lard lard I bought at the vegetable market costs 5.5 yuan per pound. The lard I bought is 6 yuan. It can make about half a lunch box of lard, which is enough to last a long time.

   

2. 2 Go home and wash it a little, then cut it into small pieces. Finally, when you buy it, let others cut it, so you can save trouble.

   

3. 3 Prepare a small bowl of water, not too much, otherwise the flavor of the lard will be diluted. A pinch of salt is also needed.

   

4. 4 Put all 3 ingredients into the wok, turn on high heat and start making lard.

   

5. 5 I calculated the time and it was about 13 minutes. This doesn't last long, so I suggest you try to stay by the pot as much as possible. Because the lard is very hot in the later stage, and the suet slowly turns into lard residue, it is easy to stick to the pan if you don't look at it, and it is especially easy to splash and burn when you shovel it again.

   

6. 6 At first, for 3-5 minutes, it was pink like this.

   

7. 7 After 5-7 minutes, the suet begins to shrink and has the aroma of lard.

   

8. 8 At 8 minutes, the heat is about to be medium and the lard has boiled. You have to keep stirring and guarding the pot.

   

9. 9 After 12-13 minutes, the lard residue has floated on the surface of the lard and the wok begins to smoke, which means it is ready.

   

10. 10 Remove the lard residue. Do not scoop out the lard immediately. It is too hot and even a porcelain bowl will burst easily. So wait 5 minutes.

    

11. 11 I don’t want the scum at the bottom.

    

12. 12 Take it out and let it sit. It usually takes 3-4 hours to solidify.

    

13. 13 In 3 hours, the white lard is ready. The effect of making puff pastry is quite good, completely crispy and crispy.