Lard
1.
Wash and slice the fat, put it in a wok, add water to the halfway point
2.
After the high heat is boiled, turn to a low heat and simmer slowly. After the water evaporates, it will start to produce oil
3.
After the oil has been produced a lot, a part of it will be poured out. The key to the whiteness of the oil is to boil it out.
4.
After serving once, then boil again, boil out a big pot, and then serve
5.
Don’t cook the final oil and the oil residue too dry. Stir-fried vegetables and dumplings are delicious.
6.
Put the oil in the container to cool, it will turn white when it cools, and then put it in the refrigerator.