As a post-80s generation, lard bibimbap is definitely the most unforgettable childhood food in everyone's mind. When I was a child, I went to school every morning. Because my mother is in a hurry at work, she will mix a spoonful of lard in a bowl of rice and sprinkle a little chopped green onion on it. Such a bowl of rice will definitely leave us without food. Because lard is made of pork belly and suet, the oil will condense into solid meat oil after standing and cooling.

With people's living conditions getting better and better, they pay more and more attention to health problems. Because the cholesterol in lard is too high, excessive consumption will lead to a series of effects such as slow cardiovascular and cerebrovascular blood flow, so the elderly should eat less. The reason why lard, which disappeared in recent years, caught fire again is that two generations after 70' s and 80' s pursued a kind of memory, but people don't use it in large quantities, and it is ok to eat a little occasionally.

Usually, you can make some lard at home, buy two Jin of pork belly in the market and put it in a pot for refining. You can use refined oil residue to make steamed buns, which are also delicious. After being cooled, refined lard can be put into refrigerator and eaten for a long time. Every time you cook, gently dig a little with a spoon and add a little cooking oil to match. Even the cooked dishes can enjoy the delicious taste of meat, without any meat.

In fact, my personal favorite is the sand liver in pig's plate oil, which will not be sold in the market and will only appear when farmers refine oil. The sand liver of this pig is a bit like a pig's tongue, with the same size and color. After frying, slice it with a knife and dip it in garlic sauce. The taste is really beyond words.