Lard is a common animal oil used in the kitchen. Many dishes and snacks are inseparable from lard, such as Yangchun noodles. If one spoonful of lard is missing, it is simply not a soul. Chicken oil and duck oil can also be refined in the same way.
Materials
400g of pork oil (if there is no pork oil, any clean pig fat can be)
step
1. Wash the oil on the surface with clean water.
2. Cut into 3cm wide, 4cm long, and about 0.5cm thick slices. The size of the slices will affect the time of refining. Too small or too easy to smash, and too large slices or cuts will affect the efficiency of the oil and cause waste.
3. Inject a proper amount of cold water into the wok. Bring the fire to the boil and boil it in the oil. Drain and drain.
4. Add a small amount of fresh water to the clean wok, add the simmered pork oil and cook again to remove the floating foam from the water.
5. Into a small fire boiled plate oil, slowly evaporate water, and the pot will appear clear oil.
6. When the dregs have shrunk and appear pale golden yellow, quickly extinguish and remove the dregs.
store
Putting a small amount of sugar in the container can make the lard more scent and also play a role in antiseptic.
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