Friends who like to go to the kitchen should be familiar with lard, which is the oil extracted by boiling fat pork; The practice at home is to slowly heat it with a small fire and slowly let the oil precipitate.
Let's share with you a simple and practical method of making the home version.
Production method of household lard-features: white oil, simple method!
Materials Pig suet and clear water.
-Start making-
Step 1: Material treatment: cut the bought pork suet into 2 cm square diced meat and clean it with clear water;
Step 2: add water and cook slowly: add water to the pot, add diced meat and plate oil, and boil over high fire. After the water is boiled, be sure to turn to the minimum fire and cook slowly; After the water gradually evaporates, the oil will slowly separate out;
Step 3: Collect grease: prepare containers and metal spoons for grease. With the gradual precipitation of lard, take the precipitated oil out of the container with a metal spoon, and constantly stir the diced suet in the pot to avoid uneven heating of suet. When you see the diced meat shrink into small pieces and the surface is yellow, you can turn off the fire and take out the remaining oil in the pot.
Some precautions:
1, adding water can prevent the plate oil from zooming due to direct heating, so that the boiled lard will be whiter and more fragrant; The amount of water added is subject to the oil block that has just passed through the board.
2. Turn on a small fire all the way to prevent the oil residue from zooming because the fire is too big and destroying the taste and composition of the oil.
3. When the diced meat becomes smaller, you can turn off the fire. Don't go through the fire, it will affect the quality of grease.
How to store lard:
Boiled lard can generally be refrigerated in the refrigerator; You can also add a little sugar or salt before solidification and seal it for a long time after stirring.