How to cook lard?

Tools/materials Fat, sheep fat, clear water, Amomum tsao-ko,

0 1 firstly, the fat and suet are selected according to the ratio of 1:3, and then washed with warm water.

After cleaning, wipe off the moisture on the surface of grease and plate oil.

Next, cut the washed fat into small squares, and then cut the suet into pieces.

In the state of cold pot, put in the cut fat, and then pour in the right amount of cold water until it is not enough.

05 Then cover the pot and stew over medium heat 10 minutes.

When the surface of the fat slice is golden yellow, add suet and stir well.

When the suet is cooked until golden brown, add tsaoko and simmer for half an hour.

Boil the fat and suet to caramelization, drain the lard residue, and only the cooked oil is left in the pot.

Turn off the fire at this time, let the oil stand, take it out after cooling, and put it in a sealed tank.

10 Place the sealed tank filled with oil at room temperature until the oil is completely solidified and the lard boils.