How to make homemade lard

You often have friends coming to your house, but you always take them out to eat. Isn't this very impolite? What's more, it would be healthier if you could eat it at home. So, for the sake of friendship and health, you have to master some cooking skills. So, let me teach you how to make homemade lard.

1. Wash the pork belly and cut it into mahjong-sized pieces. Put it into a non-stick pan and add a little water (adding water is to prevent the meat from burning due to sudden heat). Start to boil over high heat.

2.12 When you see the water slowly drying up and oil starting to come out, turn to low heat and simmer.

During the 3.21 period, turn it over frequently to ensure that it is heated evenly.

4. You can pour out the excess oil while cooking. If you are afraid of trouble, you can also scoop out the oil residue at the end and put the lard into a clean container.

5. When the pork belly is cooked into golden oil residue, pour the oil into a clean container (I put it into a clean, water-free bowl).

6. After the lard cools down (not solidified), add appropriate amount of sugar.

7. Add appropriate amount of salt. When it cools down, it will turn into a white solid. Cover it with plastic wrap and refrigerate. The purpose of adding salt and sugar is to enhance the flavor of lard, making the lard whiter and more fragrant, and it can also prevent spoilage.

8. If you use it to make Suzhou-style mooncakes on the same day, you can use the lard after it cools down. This is what it looks like after solidification, so white! The mooncakes made with it are super crispy and fragrant!

Healthy and nutritious food starts with cooking, so you must have learned how to make homemade lard that the editor shared with you today. Then try it yourself and let the delicious food appear on your dining table.