Lard

Lard - reheated lard or lard, called lard. This lard turns out delicious fried potatoes or fried potatoes with eggs, fried pork liver is perfectly cooked in lard, pork or beef chops are fried in homemade lard, instead of store oil.

Ingredients

• lard
• salt

Directions

1. Separate the lard from the meat so that nothing is left. Thoroughly wash the lard, drain the water, and cut into small cubes.
2. Put chopped lard or lard in a pan, I used for this purpose an aluminum pan of 3 liters. Put on low heat, cover with a lid so that the lard does not burn, but melted slowly, stirring occasionally.
3. While the lard is melting, prepare the jars in which you will store the lard. The jars should be thoroughly washed and dried. Then through a sieve pour the liquid melted fat in jars. You can collect liquid ghee, lard only when the pieces of lard become transparent.
4. Consistently fill the jar after the jar, when at the bottom of the pan will remain only fry, cracklings.
5. We leave the toasts to taste, I have them golden in color, moderately dry, like chips.
6. And leave the lard to cool, then cover with a lid and put in the refrigerator.
7. And if you fry an ordinary scrambled egg for breakfast on this lard, you will be full and satisfied for a long time.