Production method:

material

800 grams of pork suet, half a bowl of clear water and a little salt.

working methods

1. Cut pork suet into small pieces with a square of two or three centimeters and clean it.

2. Put in a wok, add half a bowl of water and bring to a boil. Then turn to low heat and simmer. Water is added to prevent the meat from getting bigger when it is suddenly heated. The lard cooked in this way is whiter and more fragrant after cooling. After the water is boiled, be sure to turn to the minimum fire and cook slowly, and you will see that the water gradually disappears and the oil gradually becomes more)

3. Diced meat shrinks into small pieces, which can be yellowish and cannot survive. The whole process is a small fire to prevent the oil residue from being enlarged and destroying the taste and composition of the oil. There is no need to cover the whole process, just stir a few times at the beginning when the oil is low to avoid uneven heating. Take out the oil residue, pour it into a container after the oil is completely cooled, and seal it for refrigeration (be careful not to pour the broken oil residue into the bottom of the pot). If you can't eat it all at once, you can also freeze it in bags. [