1. Fatty meat is thawed ahead of time
2. Slice the pork when it’s still a bit firm
3. After the pot is heated (without adding oil), pour the fatty meat, change it to a low heat, and stir fry gently
4. The fat will become transparent when heated
5. Slowly a lot of grease will overflow
6. The fat is boiled into small golden particles, and the oil residue is removed from the fire.
7. Pour the hot oil into a bowl, add a little salt and let it cool until it becomes milky white solid and put it in the refrigerator
