1. Wash and dice pig fat.
2. Blanch the fat in water, skim off the foam and remove it for later use.
3. Add half a bowl of water to the pot and add the blanched fat.
4. Boil on high heat.
5. Boil on high heat until oil comes out, then change to low heat.
6. After the fat fat is slightly yellow and the oil is released, add the green onion and ginger shreds to remove the fishy smell and increase the fragrance.
7. Put a few soybeans and dried Chinese pepper in a heat-resistant container.
8. Filter the lard into a container.
9. Pick up the remaining lard residue and remove the shredded green onion and ginger.
10. Continue to fry until the oil comes out, the oil is enough to fry a dish!
11. Very fragrant!
Tips:Don't wait until the fat is burnt, otherwise the lard will not be white.
