The lard cut into small pieces, clean, then put into the pot, add the right amount of water, slow cooking over low heat, to be the oil residue becomes small yellow floating in the oil surface, add pepper and salt to increase the aroma, and then fish out the residue, lard cooling to save can be, Specific steps are as follows:

Ingredients: lard (pork fat), pepper, salt.

1, cut the lard into small pieces , put into warm water to soak for 30 minutes, the plate oil in the blood and impurities soaked out.

2, after soaking, rinse with water a few times.

3, put the washed meat into a pot and add some water.

4, you can cover the pot with a lid and simmer on low heat. At this time you can see a lot of big bubbles.

5, when the oil residue becomes small and yellow floating on the surface of the oil, add some peppercorns and two spoons of salt to increase the flavor of the lard.

6, the dregs of oil out of the package or make pies when you put some dregs of oil in the flavor will be more fragrant.

7, and finally put the refined lard in a container to cool.

8, lard solidified sealed and stored, eat as you take.

Note:

1, boiled out of the lard, after resting for a small half-day, it will slowly become snow-white paste.

2. Use clean and oil-free utensils when taking the food.