Lard 2 two, onion half, a number of rice, peppercorns, pepper, pepper, a few, brine two small spoons

1, first of all, amoy rice, lard cut 3 * 3CM size and wash, plus cold water blanch to meat fishy taste pour dirty water and again washed, frying pan into the plate oil, add a small amount of water, large fire can be boiled;

2, and then wait for the water to boil, the oil on the began to practice out, during the period do not need to turn the plate oil block, more than 20 minutes after the plate oil becomes small and yellow, with a spatula pressure, some hardening which is almost ready, add a few peppercorns and a pinch of salt, the oil will be drained out and cooled, condensed into a white wax-like can be;

3, and finally cut the onion shredded hot pan into the lard, poured into the onion shredded sautéed on a small fire simmering to the onion caramelized together with the sheng, sheng a bowl of hot rice, scoop a large spoonful of hot onion and then a bowl of rice.