Hello everyone, this is Wang Gang
In today's video, I'll share the method for
Lard rendering
First, we prepare around 2500g of pork fat
Generally, a fatter pig will have a bigger piece of fat
Then we carefully remove the extra meat and the hidden lymph on the side
After removing the extra parts, cut the fat into small pieces and set them aside
The size of a Mahjong tile will be good enough
Now let's prepare the other ingredients
Prepare 250g of green onions and cut them into shorter pieces
Prepare two pieces of ginger and slice them (around 150g)
Ginger and green onion add extra flavor and remove the bad taste
Now we prepare a jug
Add 3g of salt
Then add some green Sichuan peppercorns
This is to allow the lard to last longer
Now start cooking
First add some water to the wok
Then add the fat pieces to parboil for a minute
This means a minute after the water boils
This is to remove the blood and impurities from the fat
Take it out after a minute
Then add some water to the wok again
And parboil for another minute
Add some Chinese cooking wine midway to remove the bad taste
This is helpful to remove the bad smell
Parboil for a minute and take it out
Now let's render the lard
Rinse the wok and add a bowl of water
Add the pork fat and render on medium-low heat for 10 minutes
This process has three stages
The first lasts for 3 minutes
This is to remove the water from the fat
So now we'll see lots of water vapour
And the oil should be milky white in the wok
The second stage is 6 minutes after we start, when we see much less steam
Then the oil also turns transparent in the wok
Now, meaning 6 minutes after we start, add the ginger and green onions
Now we enter the third stage in which the oil comes out and the aroma should be enhanced
After 9 minutes, ginger, green onions, and the residue all turn golden (the oil looks bright)
Then we take the oil out to the jar with salt and peppercorn
We continue to render the residue on low heat for a minute
After a minute, take it out and press out all the oil
Now we can eat it with some sugar
Or use it to stir-fry vegetables or make soups
We wait until the lard cools down to store it
Now we summarize the techniques First of all, we need to use low heat to prevent overcooking Secondly, compared to vegetable oil, lard attaches to ingredients better, so it makes stir-fried vegetables taste better Thirdly, under room temperature, it's best not to keep lard for over 90 days That's all for lard rendering