I remember that when I was a kid, the cooking oil at home was made from pig fat. It was put in a ceramic pot and used for stir-frying, stewing, making soup, and making lard bibimbap. It has a meaty aroma, but later some experts said that lard is rich in saturated fatty acids, and excessive intake may increase the risk of cardiovascular disease. Many people choose vegetable oil for health reasons, but there seems to be no reduction in cardiovascular and cerebrovascular diseases? Is lard really unhealthy? In fact, lard does not only contain saturated fatty acids, it is also rich in other nutrients, such as protein, vitamins and minerals. Lard contains certain amounts of monounsaturated and polyunsaturated fatty acids, including some beneficial Omega-3 fatty acids. The most important thing is that for a healthy diet, the key is to have a balanced intake of various nutrients and follow the principles of moderation, variety and variety, and it cannot be lost that just consuming lard will bring health risks. Moreover, lard still has some benefits in Chinese food cooking. Lard has high temperature tolerance in cooking and is suitable for frying, stir-frying and grilling food. The fried chicken nuggets are golden in color and more fragrant. Lard is rich in vitamin E and vitamin K, two vitamins that are very important for the functioning of the human body. The antioxidant properties of lard can help keep food fresh and extend its shelf life. As long as you have some pig fat at home, you can get lard, and fresh pig fat tissue is used as the raw material for lard. Usually choose the abdomen, back or areas with more lard tissue. Clean the pork and remove excess skin and impurities. Then cut the pork into small pieces or slices, put the cut pieces into a stew pot or large pot, and add a little water. Heat the water until it boils and keep the heat on medium-low. The pork pieces will slowly melt with the heat and form lard. The water slowly evaporates, and all that is left in the pot is lard and oil residue. After about ten minutes, the lard residue becomes burnt and crispy, and no excess oil leaks out. You can turn off the heat. Then pour the lard and oil residue into a strainer or sieve and squeeze out the lard with a spoon. This can filter out the oil residue and extract pure lard. Pour the refined lard into a clean container, wait for it to cool, cover it and store it tightly. It's best to keep it in a cool, dry, dark place to avoid the oil going rancid. The solidified lard is white in color and has a mellow taste. It can be used in all kinds of Chinese cooking. But can the leftover oil residue from refining lard be eaten? The oil residue is not only edible, but also super delicious. It is full of meat flavor and has a crispy texture. Just after frying, you can sprinkle a little pepper and salt powder while it is hot and use it as a snack. You can also cut the lard residue into small pieces and use it for stir-frying to add flavor and flavor to the dishes. Taste. Mix lard residue and vegetable stuffing together to make stuffing, make buns, dumplings, pies, etc. Now I will share with you a delicious pickled cabbage buns. Put the flour and yeast into a large bowl, gradually add an appropriate amount of warm water, knead into a smooth dough, cover with a damp cloth and ferment for 1 hour. During this time, we put the remaining lard residue that has been cooked into the lard in a bowl and chop it with a knife, but don’t chop it too finely. It will taste better if you leave a little bit of graininess. Prepare some sauerkraut and rinse it with water. Wash it, chop it on a chopping board or grind it in a food processor. After mixing the sauerkraut and lard residue together, add a little minced green onion, minced ginger, white sesame seeds, light soy sauce, dark soy sauce, salt, chicken essence, white pepper, oyster sauce, and concentrated chicken juice. The reason why sauerkraut is used with pigs The reason for lard residue is that it contains a lot of fat and is made from pig fat, so it tastes a little greasy. Adding some sauerkraut can both appetize and relieve greasiness. After the fillings are mixed, the dough is almost fermented. After pulling the dough up, you can see obvious honeycomb tissue. This is how it is fermented. Knead it with your hands to empty out the air inside. Place it on the chopping board and knead it into a long strip, cut the dough into evenly sized balls, use a rolling pin to roll it into a bun wrapper, and then fill it with fillings. Friends who are not good at making buns can also directly shape it into a dumpling shape.After wrapping, place a layer of silicone paper in the steamer and ferment for 15 minutes. When you find that the wrapped buns have swelled significantly, you can put them in a steamer and steam them. Boil the water before placing them in the steamer. Place the steamer on the steamer and steam over high heat for 15 minutes. After steaming, turn off the heat, but do not open the lid. Simmer for 5 minutes before opening the lid again to prevent the dough from shrinking after being cold. The steamed sauerkraut and lard dumplings are delicious. Since the fresh and sour taste brought by the sauerkraut has relieved the greasiness of the lard residue, they taste particularly delicious and appetizing. If you like spicy food, you can add a little chili oil. Dip the ingredients into the buns to make them taste more fragrant, and when mixing the dough, you can also add a spoonful of lard to the flour. After the refined lard and flour are fully blended, the steamed buns will have a brighter crust. It is white, and the buns made with lard and bread will not harden even after cooling. 