How to make white, tender and fragrant lard by yourself

With today's booming economy, more and more people are pursuing the pleasure of eating, and more and more gourmet restaurants are popping up. Eating out is certainly a wonderful thing, but it is not as hygienic and clean as eating at home. So in order to satisfy your own "mouth desire", you can learn from me how to make your own white, tender and fragrant lard.

1. Rinse the pork fat, cut into small pieces, put into a frying pan, and pour half a bowl of water (it’s ok if you can see a little water at the bottom of the pan, don’t put too much).

2.1 Simmer over low heat, you will see the water in the pot slowly dry up and the oil gradually increase.

3.2 Bring to a boil over medium-high heat and immediately simmer over low heat.

4. Do not cover the pot during the entire process of boiling lard. Stir in the middle to avoid uneven heating. Press the lard cubes with a spatula while boiling. Use the spatula to scoop out the boiled lard into a container at any time. Wait until the lard cubes slowly turn slightly yellow and shrink into very small pieces. Turn off the heat when no oil is precipitated, remove the oil residue, pour the remaining oil in the pot into a container, and store it after cooling at room temperature. (Some people don't scoop out the lard while boiling it. When it's done, they scoop out the oil residue and pour out the boiled lard. When I was a child, I saw my mother scoop out the lard while boiling it, so I like it this way too. Anyway, you can't walk away when boiling, and you have to stir it at any time to prevent uneven heating.)

After reading the above introduction about how to make white, tender and fragrant lard by yourself, then, while you have the latest and most complete memory, go to the kitchen and learn how to make it. You will definitely be able to enjoy the "sweetness" of the food.