2, fat pork wash, cut into mahjong half the size of the block (forget to take pictures here), and then open fire, the first pan baked until warm.
3, and then pour the fat pork.
4. When the oil starts to come out, flip it.
5, and then add 1 small spoon of salt, the role of salt is to prevent simmering oil when the fat meat burst, oil splash, and can make the lard frozen whiter and more flavorful!
6, in the first half of the simmering, or to use a spoon to stir twice. Novice operators are advised to use medium-low heat.
7, simmer to the fat meat hardened, obviously "shrink", you can turn off the fire.
8, turn off the fire, do not rush the fat meat out of the oil, let it continue to boil, to cool and no longer rolling.
9, the dregs of the oil out of the lard continue to cool to room temperature, into an airtight glass jar refrigerated. If you are keeping it for a long time, you can put it in the freezer to chill.