This is the first time to make it. I checked a lot of Su style mooncakes made by everyone before<br /><br /> Found that making meringue is indeed the most important part<br /><br /> After learning all the steps by heart, I went to the vegetable market this morning to buy all the ingredients and start cooking! <br /><br /><br /><br />I even bought a pound of pork suet just to make the most authentic fresh meat mooncakes! <br /><br /><br /><br />Everything starts with [boiling lard]<br /><br /> 1. I bought 600g of pig suet and washed it<br /><br /> 2. Cut into pieces about two to three centimeters<br /><br /> 3. After putting it into the pan, add a small amount of water, about 50ml<br /><br /> 4. Heat on medium heat until the water boils, then turn to low heat<br /><br /> 5. Stir fry during the period to avoid sticking to the pan<br /><br /> 6. About half an hour or so, all the oil in the suet has been boiled out! Then all the oil residue floated on it ~<br /><br /> 7. Filter out all the residue, pour the oil into the container, and put some pepper in it ~~<br /><br /> 8. Remember to refrigerate it in summer, and in winter, just keep it at room temperature.<br /><br /><br /><br /> ps: I started making mooncakes while cooking lard, so I used up about 120ml of boiled oil in the middle. In the end, there were about 400ml left. Lard has a unique aroma. When making Chinese snacks, stir-fried vegetables are better than vegetable oil<br /><br /><br /><br />-----------------Next, I will illustrate the process of making fresh meat mooncakes in detail (eight pieces)----------------------------
