600g pork leaf fat or shoulder fat / 猪板油或猪背肥膏 600克 some cooking oil under room temperature / 室温食油 少许
Method
Preparation: Wash pork fats until clean, rinse with hot water and drain until dried. Cut into small cubes. 把肥膏洗净,再用热水冲洗,沥至干透,切小块。切成小丁块。
Method / 步骤: 1. Heat up a wok, add in cubed pork lards. Stir-fry over medium heat until well mixed, and continue to stir-fry until oil extracted from pork fats and pork lards are dried. Turn off heat. 锅子烧热,放入猪油丁,用中火炒匀,继续炒至猪油渗出油脂,猪肉渣干透,熄火。
2. Pour in some cooking oil to enhance crispness of the pork lard. Use a fine strainer to filter pork oil into a porcelain bowl or a stainless steel bowl. Pork lard and pork oil are ready to use. 倒入少许食油,让猪油渣更脆,用细目滤网把猪油过滤进瓷碗或钢碗内。猪油和猪油渣皆可用。
Tips
There are lots of fats in pork leaf and shoulder, it’s very suitable for refining lard.