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The Military Chef of a Ruined World - Chapter 34
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... pletion of the oil.
In modern kitchens, vegetable oils are predominantly used.
However, in the past, animal fats were more commonly utilized.
In particular, pork fat, known as lard, remains a crucial ingredient in Chinese cuisine.
And making this animal fat is straightforward.
You just need to melt the pork fat to extract the oil.
‘Honestly, I wasn’t entirely sure about this process myself. But I was uncertain about the outcome.’
Judging by ...
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