lard

1

Use a knife to scrape off the dirt on the surface, remove the fat part and cut it into strips.

2

Put the pan on heat and pour in the pork suet oil and fry over medium to medium heat.

3

After the oil is discharged from the pan, change to low heat and slow cooking. Use a shovel to shovel the pig suet from time to time to heat it evenly.

4

Put more holes on the suet with chopsticks to make the suet fully squeezed and shorten the time.

5

Remove the refined lard and remove the oil residue, filter, add a little salt and sugar, and spread to warm and cool.

1. The first raw material for boiling lard is pig suet, which is the large white fat block on the pig's belly. When boiling oil with it, you will have less oil residue and more oil. 2. Lard should not be stored for too long. Especially in summer, it is easy to come into contact with air and oxidize, causing rancidity and deterioration. Rancid and spoiled lard should not be eaten. 3. Adding a little sugar and salt after the lard is cooled can not only increase the flavor of the lard, but also prevent deterioration. 4. Under the general population's lack of excessive intake, lard has the effect of replenishing deficiency and moistening dryness on the human body. 5. Lard has high calories, so it is not suitable for the elderly and people with three highs.