How to make lard white and delicious

Wash the pork fat and cut it into small pieces of similar size (about 1cm?). Then put it in the pot, pour a small bowl of water, put a piece of ginger as big as a fingernail, and bring to a boil over high heat. Turn to low heat, minimum heat! The skin I removed here is about 8 taels (400g) of fat, and I used about 50g of water. The ratio of meat to water is about this, so there is no need to be particularly strict. The purpose of this bowl of water is to allow the fat to heat evenly and to cook out a certain amount of lard during the cooking process, to avoid burning the fat and affecting the texture, taste and color of the finished product. The purpose of ginger is to add fragrance and remove fishy smell. Some people also like to add onions or Sichuan peppercorns. The specific functions are similar.

*If you want to use this lard to make pastries and other desserts and breads, do not add spices such as ginger to avoid affecting the taste.

The water will slowly evaporate, and you will find that there is more and more oil in the pot. After the water evaporates, the fat should shrink a lot. At this time, continue to cook slowly on the lowest heat. When the amount of oil is small at the beginning, you need to turn the fat occasionally to avoid uneven heating.

When the fat shrinks to a smaller size, the surface color will become slightly yellow. If what you want is snow-white lard, you need to take the fat out of the pot at this time - although I can't see it clearly in the black-bottomed pot, you can see it through the comparison of the oil filter spoon The oil in the pan will only have a light yellow color, and it will turn white after condensation. Although there is still a lot of lard in the fat meat, if you are reluctant to part with the lard and lengthen the cooking time, the color of the final product will be affected. For novices, as the water and fat in the fat decrease, the heat will become more and more difficult to control. It's easy to accidentally overdo it, and fishing out the fat at this stage is the safest thing to do. Of course, if you need slightly older lard, you can still cook it for a while.

At this point, the cooking of lard is completed. Let’s take a look at the holy thing in the hearts of many people (including me) - oil residue.

For me, there is still a lot of oil in the oil residue in the picture above. It will taste a bit greasy and needs to be cooked again.

There is nothing to say here, just lower the heat until the oil residue reaches the heat you want. Some people like to eat something a little softer, and some people like something a little more fragrant. There is no standard for this. But remember to be patient and use minimal heat throughout! The third picture is the color of the oil in the pot after it has solidified after the oil residue is made. It is obviously more yellow than the finished product.

The prepared lard residue is sprinkled with some salt and it becomes a very tempting snack. There are definitely a few people who don’t like this bite.

Because I rarely boil lard and don’t have much oil residue on hand, it is not very convenient to make it myself, so here I will briefly talk about other cooking methods other than spreading salt as a snack.

To understand how an ingredient is cooked, you must understand its characteristics. The characteristics of lard residue are fragrant and crispy. Fresh lard residue is crispy on the outside and slightly moist on the inside compared to the outside, so it is not suitable for long cooking. It is very suitable as a garnish with vegetarian dishes. Adding a few green vegetables before frying can greatly enhance the overall aroma; it can also be stir-fried with peppers, dried radish or garlic sprouts to make a rich and spicy dish. To accompany meals; you can also put a few in lard bibimbap or various bibimbap. Eating one once in a while is very satisfying