1, lard wash, cut into small pieces of about 2 centimeters, put into the frying pan, add a small bowl of water, high heat to boil.

2, after boiling, the liquid is milky white water-oil mixture, turn the fire slowly simmer.

3, simmering water slowly evaporate, the liquid is more and more transparent.

4, the water completely evaporated, the oil precipitation more and more, into a completely transparent, this time you can scoop out some of the oil, oil containers with a little salt to continue to continue to simmer, the oil more scooped out.

5, until the meat residue into a small golden brown dice, stop simmering.

6, refining lard can prevent the oil from sticking to the pot scorched, but also to make the refined oil white without sediment, and smell more fragrant. Animal oil grease compared with the general vegetable oil, there is an irreplaceable special flavor, can enhance people's appetite. Especially when matched with radish, vermicelli and soybean products, it can get the delicious flavor that is hard to achieve with other seasonings. Animal oil contains a variety of fatty acids, saturated fatty acids and unsaturated fatty acids content is comparable, almost equal, has a certain nutrition, and can provide a very high calorie. Lard white or yellow-white color, with the special flavor of lard, popular.