Boiling method of lard: after washing pig's plate oil with clear water, cut it into strips or blocks, preferably two or three centimeters. Put it in a wok, add half a bowl of water, bring it to a boil over high heat, and then turn to low heat and simmer slowly. Water is added to prevent the meat from zooming when it is suddenly heated. The lard boiled in this way is whiter and more fragrant after cooling. After the water is boiled, you must turn to the minimum fire and boil it slowly. You will see that the water gradually disappears and the oil gradually increases.
When the pig's suet is boiled into yellowish granules, and the oil in the pot is light yellow, you can turn off the fire and not get over the fire. The whole process is a small fire, so as to prevent the oil residue from zooming when the fire is too big and destroying the taste and composition of the oil. The whole process does not need to be covered, and it is only stirred a few times at the beginning when the oil is low, so as to avoid uneven heating. Take out the oil residue with a colander, and pour it into a container for sealed storage after the oil cools naturally.
Compared with ordinary vegetable oil, the oil of animal oil has irreplaceable special fragrance. A small piece of lard is kneaded into the dough of steamed bread, and the steamed bread is bulky, white, sweet and delicious. When cooking old rice, add some lard and a little salt to make the cooked rice soft and delicious. Wash and dry the wok, and then apply some animal oil evenly to prevent rust. If you don't wear leather shoes, put some animal oil on them and store them in a cool and dry place to make them smooth and soft.