1, refining lard can put, sugar, pepper, scallions and other spices.

2, materials: 800 grams of lard, a small bowl of water, a spoonful of salt/sugar, a handful of peppercorns, a handful of scallions.

3, lard buy back with warm water to wash clean, cut small pieces. Put the lard in the pot, while pouring a bowl of water, medium-low heat to cook, when the water boils, there is plenty of time to change the smallest fire slow cooking, time is limited to continue to maintain this fire, but try not to increase the fire, in the middle of the lard from time to time to turn over, do not let them stick to the pot.

4, to all the water evaporation, lard boiled to lard residue dry, need almost an hour or so. When the lard residue begins to turn golden brown, add the shallot a tie in, so that the lard becomes more fragrant. At the same time because this time the temperature of the oil is very high, add scallions, appropriate and reduce the oil temperature a little bit, know that the last oil residue poorly turned golden, in fact, mine is not yet dry on the fish up. Avoid frying too dry when the oil temperature continues to rise too high.

5, the dregs fished up, lard slightly cooled down, put a pinch of pepper, lard is very fragrant.