1. Fat slices.
2. Don't put oil in the pan, add the fat slices and stir dry.
3. Stir out the fat in the fat, stir until the fat has shrunk and turned golden yellow, and remove it for later use.
4. Leave the bottom oil in the pot, pour mung bean sprouts and stir fry.
5. Stir fry the mung bean sprouts until they are no longer firm, pour in the leek segments and stir fry together.
6. Stir-fry the leeks until they reach Microsoft, pour in the oil shuttle and stir fry together.
7. Finally, add salted chicken bouillon, seasoning for freshness, stir fry for flavor and serve.
8. The fatty meat becomes more fragrant after turning into oily shuttle, which is especially good for serving.
Tips:Stir the fatty meat on a medium-to-low heat, being careful not to paste it; put the remaining lard in a container and store it in a refrigerator. It is suitable for baking under the stir-fried rice.
