When kneading dough, the lard is fully rubbed, which enlarges the surface area of the lard, so that the lard is evenly wrapped outside the flour particles, and the surface tension of the lard makes the flour stick together, thus making the steamed bread soft, white, sweet and delicious.

1. Wash pork suet and cut it into small pieces.

2. Add a little water and a spoonful of white wine to the pot.

3. Cook with high fire until the water is dry. When the water is basically dry, oil will be produced.

4. After the oil comes out, the fire turns into a small fire and keeps stirring.

5. Boil until all the oil comes out and the oil residue turns golden.

6. Turn it into milky white after standing still.

cook

1, pork suet should be fresh and boiled as soon as possible after buying it.

2. Turn off the fire after the oil residue turns golden, so as to avoid overdoing it and affecting the taste.

3. Adding a little white sugar and salt can increase the layering and prevent deterioration.

4. The purpose of adding water during boiling is to make the pork suet heated evenly and not paste the pot.

5. The purpose of adding white wine is to deodorize pig suet and make the lard cooked by it more fragrant.

6. If the oil splashes a bit badly during the boiling process, you can add a little salt appropriately.

7. If you want to store lard for a long time, you can add a little soybean to the freshly cooked lard.