Rendered lard
Overview
In order to make Chinese pastries, I asked my mother to go to the market and buy a large piece of pork suet. Although you won’t be able to use that much at one time, if you put the boiled lard in a large bowl, cover it, and store it in the refrigerator, it will not go bad for several months. Moreover, the use of lard is not limited to Chinese dim sum. It is also a good choice for making lard bibimbap and Yangchun noodles.
Tags
Ingredients
Steps
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Use a knife to scrape off the surface dirt of pork suet
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Cut into 1cm-sized cubes. The smaller it is, the easier it is to shorten the exercise time
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Put half a bowl of cold water in the iron pot
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Put the diced suet into the pot
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Bring to a boil over medium heat, then turn to medium to low heat and use a spoon to push the suet evenly
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After the oil is slowly boiled out, turn to low heat
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Look, the suet has been boiled to a slightly yellow color, but the oil still looks a bit cloudy
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Continue to simmer over low heat, the oil residue has shrunk a lot and the color has turned brown
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Turn off the heat, use a slotted spoon to remove the oil residue, and use it for other purposes. Take a spoonful of hot lard, it will be very clear
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When the oil is warm, you can scoop the lard into a bowl and refrigerate it. After it solidifies, it will appear in a delicate open fat shape
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Really good
