cooking lard
By YasminKling
Animal fat belongs to saturated higher fatty acid glycerides, while vegetable oils belong to unsaturated higher fatty acid glycerides. In our diet, both oils should be ingested appropriately to ensure balanced nutrition, so prepare some lard and add it when frying vegetables. It is very necessary.
Steps for cooking lard
1
Let the stall owner cut the fat pork into small strips.
2
First wash the fat pork with clean water.
3
Remove the fat pork directly into a clean wok without draining.
4
Turn on a low heat and start cooking.
5
When the water is almost dry, some pork oil has been fried. This is the beginning to turn it over every once in a while to allow the fat pork to be evenly heated.
6
Cook until all the fat pork has little residue left, turn off the heat.
7
Remove the lard residue.
8
Cool the raw lard pan for a while.
9
Don't waste the lard residue you fish out. Add the soy sauce while it is hot. It will be delicious! (When I was a child, I would add white sugar. It was delicious when eaten hot! Of course, people who lose weight should eat less)
10
After the lard has cooled for a period of time, carefully pour it into a clean water-free crisper (it is better to use ceramic utensils), cover and preserve.
11
After a few hours, the lard turns into white and shiny lard, which is preserved and taken as you can use.