1. Take out the thawed fat pork from the refrigerator and wash it
2. Cut into small pieces (about 2 cm square)
3. Put it in a pot, add a small bowl of water and a spoon of salt, turn on the fire, boil on high heat,
4. After simmering for a while, some oil came out. At this time, you should keep turning around with a spoon and boil it on a low fire. Don’t let the bottom mash.
5. After about 15 minutes, the fat has been oily and the meat has become smaller.
6. The moisture comes out, the meat turns yellow
7. After more than 30 minutes of boiling, the oily residue turned golden brown, the meat was smaller, and the fire ceased
8. Take out the oil residue, you can make pie filling, special fragrance
9. After the oil settles for a while, find a water-free and dry basin, preferably enamel basin, pour it in, let it cool, and use it at any time.
10. The lard that is naturally cooled is milky white after solidification, and it is stored in the refrigerator.
11. Finished picture
12. Finished picture
