1. The pig fat is cut into pieces, blanched, skimmed off the foam, removed and washed for later use.
2. Put a bowl of water and fat in the pot.
3. Boil on high heat until oil comes out, then change to low heat.
4. Fat fat is slightly yellow, put green onion and ginger.
5. The scallion and ginger can be filtered after turning off the heat.
6. Pick up the remaining lard residue and remove the green onion and ginger.
7. You can cook a lot of lard if you continue to heat it. Don't waste it, it's enough for a meal.
8. Put the lard at room temperature until it solidifies and put it in the refrigerator for storage.
Tips:Pepper and soybeans have the effect of removing fishy smell and enhancing fragrance, so it is not recommended to omit them. .
