Get the pig oil

1

A piece of lard is prepared to be washed twice with warm water, and not with cold water, which is easy to stick with。

2

To wash the surface, the impurities cut to about 3 centimetres, you want to eat the crumbs, so don't cut them too small, or you can't eat the crumbs。

3

Ginger cleans up, slices up and cleans up。

4

The pot is cooled, the slab oil is pumped in for 30 seconds and cleaned with warm water。

5

Add a bowl of fresh water to the pot, and put clean pork oil in it and boil it with fresh ginger chips。

6

Turn to the little fire and cook for 30 minutes, remember, make sure you get a little fire, don't rush, press the pig oil with a spoon, and get the oil out quickly。

7

Blow the slag to gold。

8

Shut the fire and extract the oil。

9

With a spoon of salt in it, it's cooler and then it's in the bowl。

10

Take a big bowl and put clean pepper in it。

11

Put the well-oiled pig oil in a spoon, which is better sealed in a pottery ring, and eats with a spoon。

12

White and smelly。

1. In addition to salting, we must add ginger and pepper, and in the process we can remove the smell of pig oil; in the case of pig oil, we must add a few peppers, which can also serve to prolong the shelf life. 2. It is preferable to use the “water” approach when cooking pork oil, which is easier to control than drying, where water can take away the smell of pork oil during volatilization, which is not easy to survive and which is whiteter and better. In the process of burning the pig oil, the fire must not be too high. If the fire is high, the pig oil is already yellow, but the internal pig oil has not yet come out。