cooking lard
Ingredients: salt
Recipe Recommendations
- salt appropriate amount
Steps for cooking lard
1
Wash the fat pork, cut it into half-sized pieces (forgot to take pictures here), then open fire and bake the pan until it is warm.
2
Pour in the fat pork.
3
Oil starts to come out, so just stir it.
4
Add 1 teaspoon of salt. The effect of adding salt is to prevent the fat from bursting and the oil splashing when boiling the oil. It can also make the lard whiter and taste more fragrant after freezing!
5
In the first half of the cooking, you still need to stir it twice with a spoon. It is recommended to use medium to medium and small fire for novice operations.
6
After you endure until the fat becomes hard and obviously "shrinks", you can turn off the fire.
7
Don't rush to remove the fat meat and fill it with oil after turning off the heat. Let it continue to boil until it cools and no longer rolls.
8
Remove the oil residue, continue to cool the lard to room temperature, and place it in a sealed glass jar for refrigeration. If it is stored for a long time, it can be frozen in the freezer.