1. Big oil, also called lard suet, one piece, this is the opposite.
2. This is the front. The skin on the front is delicious after cooking.
3. Cut the large oil into small pieces, sit in the pan, wipe clean in the pot, without water, and don't put anything, then put the cut large oil into the pot
4. Scallion and ginger, drain as much as possible.
5. Put the ginger and spring onions in the pot, and start to light now. Use a medium-to-small heat, or the big ones will wilt.
6. After a while, the oil started to come out.
7. After boiling for about ten minutes, press the oil residue with a shovel to let the oil out as much as possible.
8. Remove the oil residue, and the rest is meat oil!
9. This is oily residue, which can be used for stir-frying in the future. It is especially fragrant. It can be eaten for a long time without going bad in the refrigerator.
10. Wait for the meat oil to cool down and then pour it into the container. The container cannot be plastic. It is best to be enameled like me. This has been used for many years and was given to me by my mother, haha!
