For the full video, please follow the jitterbug number: Chef Li Xiao C.
Never squeeze the lard, the way to kill the soul-crushing oil dregs can not be hurt.
Pork, one pound, washed and cut into strips
Put it in a pot and set aside.
Put it in a saucepan with half a bowl of cold water and the boy boils
At first it will be watery, don’t be in a hurry, boy slowly cook, after a while the oil will come out, so add water to cook out the lard especially clear.
The bubbling flower of oil 4 or 4 is very tempting, remember to keep stirring to prevent sticky!
When the fatty pork starts to shrink almost, turn off the heat and use the remaining heat to force out the last of the oil, so that the oil will not be mushy and black, but also very clear.
Super tempting! Don’t eat it.
Prepare porcelain or enamel, glass-type utensils, and a strainer.
Filtered oil residue
Skim off excess foam and cool in the fridge
The finished product, a snowy white lard dessert hahaha
I’m not sure if I’m going to be able to do that.