2, simmering lard (fat version) of the practice: the meat to save water, add wine or ginger to get rid of fishy, meat discoloration can be;

3, to find a suitable pot, the water and meat at the same time into the pot, the water is just not over the meat can be, open a large fire, the water boiled and then turned to a small fire to simmer;

4, simmering for some time, the water is reduced, and continue to simmer;

5, the water boiled dry, began to oil! This time you need to turn the meat from time to time, so that it is evenly heated.

6, simmer until the meat is dry, it can be.

7, the meat out, the pot is lard.