First of all, you need to use the pork fat from the belly of the pig, this place has a lot of meat fat, and secondly, you need to put water in the boiling water first, and then put in the oil after boiling. In addition, the color of the oil residue can not be boiled too dark, otherwise there will be a strange smell. The following practice:

Preparation materials: lard 750g, water 1 small bowl, sugar 1 spoon, a little salt

Production steps:

1, lard buy home to use warm water repeatedly rinse rubbing the top of the red blood wash clean. Some people use fat meat can actually, just out of the oil than the plate oil is a little worse.

2, thoroughly cleaned plate oil cut into small pieces.

3, put a small bowl of water in the pot to boil.

4, plate oil put in the boil on high heat, from time to time to use a spatula to turn the bottom, do not stick to the pot.

5, to see the water run dry, out of fat immediately turn small fire.

6, the oil is getting more and more, with a spatula to stir do not have a sticky pot.

7, simmering to the plate oil began to shrink dry with a spatula gently squeeze the plate oil to help it better out of the oil.

8, the oil residue light burnt yellow on it, do not boil over, boil over the lard strange flavor is very heavy.

9, filtered into the container, this step can not be omitted, repeatedly filtered clean lard is white.

10, filtered after adding a small spoon of sugar and a little salt, the role of the lard is more white and deodorized.

11, to be solidified after you can use.