Corpus Viewer
豬油
豬油，豚之脂膏也。在漢
亦稱大油、
葷油
。欲得豬油，取豬
肥肉入鼎鑊，以火煉之，則得黃油，味香，少頃則冷，色白而凝，所餘渣滓，曰「豬油渣」，亦可食也。
其味甘厚，耐溫，適於中華之烹飪
。因其置於室中則凝，熱之則化，適於烹飪麵點，故廣用於中式麵點。
IDS:
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If a component is awkward to type directly, choose its total stroke count and then its first stroke. This is an input aid, not a judgement about how difficult the component is to learn. The five first-stroke classes follow the IRG system.