Put salt in fried lard. Salt has the effect of improving freshness, removing fishy smell, sterilizing and preserving freshness.

Ingredients: 500 grams of pork suet. Accessories: half a bowl of water, 3 grams of salt.

How to fry lard:

1. Rinse the lard with running water.

2. Cut the pork suet into small pieces. ?

3. Put the lard oil into the wok and add half a bowl of water.

4. Bring to a boil over high heat, then turn to low heat and simmer slowly. Do not cover the pot, add water to prevent the meat from becoming brown due to sudden heat.

5. Slowly simmer until the water dries up and oil begins to come out. Use a spatula to turn the bottom from time to time until there is more and more oil.

6. After simmering for about 1 hour, the diced meat will shrink into small pieces and be slightly yellow.

7. Use a filter to filter out the oil residue and let the oil cool down completely. Do not throw away the oil residue. It can be used for making buns and pancakes.

8. After the oil is cooled and before solidification, add some salt for easy storage, then mix well and pour into a container, seal and refrigerate.