Pig oil

1

Prepare the appropriate amount of pork oil (pollboard oil, in some places called canopy oil, parts of the pig's body that are exclusively used for the preparation of oil, as well as pure fat meat in the back of the chicken ducks, with a small amount of oil, no pigboard oil, or with fat meat)。

2

Cut the slab oil, grow about five centimetres wide, about three centimetres wide, and the meat tablets below half a centimetre thick should not be too thin。

3

In the middle of a fire, the first one to add to the pot will have to be boiled, a viscous pot, and when the oil comes out, a little flip will have to make it even。

4

In the process of preparation, when pressure is pressed and oil is high, the oil begins to be loaded into containers, which accelerates the recovery。

5

In the process of loading oil, it is necessary to ensure that the oil is diarrhea or is completely in the oil, and that it is protected against it. The oil lasts up to a quarter or about a third of its original size, so that it can be fully filtered out and loaded into containers. The oil levels are as follows:。

6

The oil is filled in a cooler container and becomes white rice, which is then covered and placed. ♪ Where the heat is high in the summer ♪

7

When oil is filtered, half the amount of salt is added to the usual boiler while the heat is in it, so that it can be used for long periods of preservation and later for soup, cuisine, casserole and paste. If you want to keep it for a long time, the refrigerator works better. What I'm doing now is adding sugar equivalent to twice the amount of salt and making oil of pepper salt。

8

Good oil-sweeting suit。

9

You can eat it while it's warm, meaty, salty, fibrous. Pretzels are good, but they're not much to eat and they're fattening。

1. Pig oil is prepared to be used for other products, and it should not have been too thin before to ensure that the oil is tender. 2. Cutted fatty meat, which starts with a boiler, a sticky pan, which, when oil comes out, is able to survive evenly. 3. Fires prevent the oil from suffocating the wall. 4. During the process of preparation, when the pressure is stretched and the oil is high, the oil begins to be loaded into the container, which accelerates the recovery. 5. In the process of loading oil, it is necessary to ensure that the oil is diarrhea or fully inflated and protected against it. 6. The oil lasts until it reaches a quarter or about a third of its original size, allowing it to be fully filtered out. This ensures that the oil is not too oily and young and that it is more appropriate to eat directly or make other food. 7. If it is too hard, the oil will be dry and bitter, and it will not be suitable for food. If you don't want oil, you'll get a little hard, a little more oil. I've given you a special dish with a bit of pork and sugar. 8. Oil blends need to be hot before salt sugar becomes easier to use。