Tools/raw materials

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Pork suet (1000g)

10g old ginger

Salt 10 grams

A little water

Method/steps

1/9 Step-by-step reading

Wash the pork suet purchased on the market , put it in the pot and prepare to boil. When cutting into pieces, don't cut them too small. Firstly, if you don't control the heat well, it will easily become mushy. Secondly, the large pieces of oily residue can be used for other dishes.

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Add a few pieces of ginger and a little salt. The purpose of this is to make the cooked lard more fragrant, and the purpose of adding salt is to prevent it from sticking to the pan.

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Put in some water and boil over high heat.

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After the pot boils, turn it over to prevent uneven heating, then turn to low heat.

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It is generally not easy to burn the oil if it is boiled over low heat, but you should check it after ten minutes. It is best to stir-fry.

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After the lard is browned, the oil residue can be filtered. There is still oil in the oil residue, so you can decide according to your own preferences.

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After the oil residue is browned, it can be served.

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Let the oil in the pot cool for a while before serving it up.

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Then filter and pour into a bowl containing lard and wait until it cools.

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Notes

Personal experience, for reference only;

Gourmet meat dishes, lard, suet, pork< /p>