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Every winter, I extract a can of lard at home.
It’s easy to be preserved like this, and it can sustain us eating for half a year.
In Chinese kitchens, lard is always very useful.
There are many dishes that cannot be cooked without lard.
I made the carp and radish soup this time, steamed eggs with minced meat,
Stir-fried cabbage with lard residue and delicious lard bibimbap.
每年冬天，家裡都會提煉一罐豬油
這樣保存起來也不易壞，能吃上大半年
在中國的的廚房，豬油總有特殊的用處
有許多菜肴