Boil White Oil
1.
Wash the pig fat and cut the meat into pieces, and control the moisture.
2.
Heat the pan, add the fat chunks, stir fry on medium heat until the meat turns color, add a little salt, and stir-fry until the oil comes out.
3.
Use a dry spoon to pour out the oil,
4.
Put it in a glass container, I use a fresh-keeping box, which must be heat-resistant.
5.
Continue to stir fry, so that the meat that does not touch the bottom of the pan touch the bottom of the pan as much as possible. You can use a spatula to press the meat that has not changed much color to let the oil come out as soon as possible.
6.
The oil color is light yellow, champagne color, very clear. At this time, there will be a little mushy smell wafting out, it doesn't matter, as long as you turn it in time, it doesn't matter if the oil does not turn into caramel color. There will be a little bit of scum in the oil, which can be filtered out if you mind, and it will settle down in a while if you don't mind.
7.
When it is completely cool, it will solidify and become milky white. At this time, you can close the lid and put it in the refrigerator for storage. When you use it, you can dig out some with a water-free spoon. It is very convenient to take it now.
