Cooking Steps

1. 

   Step1:Prepare the materials. Lard can be bought at the butcher's place in the vegetable market. The reason why lard is used is that it has a high yield of oil and a good smell of fat. If it can't be bought, fat pork can also be used.

2. 

   Step2:Sliced lar

3. 

   Step3:Pour in water. It's about flush with the meat. Pour in Chinese prickly ash (the Chinese prickly ash goes fishy and adds fragrance. Don't mind the fishy smell. In addition, you can use ginger and cooking wine to remove the fishy smell.)

4. 

   Step4:When the water boils, skim off the foam. Boil for 20 minutes slowly on a low heat. Wait until the water is dry. To prevent the paste, keep it by the stove. Stir the bottom of the pot slowly from time to time to prevent sticking. See the meat dregs turn golden yellow. Boil out the oil of yellow orange. Turn off the fire. Put in white sugar (increase sweet taste) and salt (prolong the storage period). After cooling, sift the fine mesh into the container.

5. 

   Step5:The curdled lard is white. Sometimes boil the fire a little yellow also OK. Does not affect the use. Good lard. It's best to refrigerate it. Keep it for a few months. The filtered oil residue, fried rice and fried vegetables are all OK. How do you like them.