Cooking Steps

1. 

   Step1:Pig board oil wash impurities. Cut the size of a finger joint. It's easy to boil. Oil residue is also suitable for her use. The oil is thick and thin. It's recommended to buy thick oil. There is more oil. The oil residue is also more delicious. The building owner here is 12 yuan / Jin thick. The thin one is about 9 yuan. This plate oil is about 2 jin, 7 Liang, 35 yuan

2. 

   Step2:A bowl of clear water (tap water is fine. Use a small bowl for eating. It doesn't matter if you have more or less

3. 

   Step3:When the fire is medium high, the oil block on the turning plate of the spatula changes from white to slightly transparent. About 7.8 minutes. (small spoon of salt can be put into the cooking process to prevent the small explosion of the cooking oil. It can also prevent the deterioration of lard in summer.

4. 

   Step4:At this time, the soup turns white. Turn down the heat. Keep stirring. Avoid the residue from touching the bottom of the pot. It will affect the product and taste of lard.

5. 

   Step5:Boil for another 10 minutes or so. The oil starts to come out from the plate oil block. The water is evaporated. The oil in the pot is transparent. Keep stirring. It's the easiest time to lay the bottom of the pot.

6. 

   Step6:The oil is beginning to boil out in large quantities. All you need is patience. Continue to boil slowly with low heat. Keep stirring.

7. 

   Step7:Now basically every five minutes you will find that the suede starts to shrink. It floats on it. There is more and more lard. Continue to stir.

8. 

   Step8:Another five minutes later, the pot began to bubble a lot. The oil residue was smaller. Don't worry. Go ahead. It means you'll get well soon.

9. 

   Step9:After another 5 minutes, there is no bubble in the pot. It's like a still picture. The cooking of lard is basically finished. The oil residue floats on the surface.

10. 

    Step10:You can wait a few more 4.5 minutes. If there is no change in the oil residue, it means that the lard has been boiled to the maximum extent. There is no need to boil it again. Then turn off the fire. Don't wait too long. It's not delicious when the oil residue is pasted.

11. 

    Step11:Scoop up the oil residue with a leaky spoon. (you can use a spoon to press on the leaky spoon and scoop out the oil residue. Squeeze out the extra lard).

12. 

    Step12:The clear lard will appear in front of you after the oil residue of the chipboard precipitates.

13. 

    Step13:In ceramic or high temperature resistant glass containers with lids.

14. 

    Step14:After a night of rest, white lard will be ready. Cover. Refrigerate in summer to extend shelf life. I usually only put a little in the soup or noodle seasoning. So I can basically eat more than half a year.)