Self-refined lard

1

Wash the pork belly for later use (evil "modern technology", these are the fattest five flowers that Xinlan can find)

2

Remove the skin and lean meat of the pork belly, and cut into small pieces of diced fat meat

3

Put clear water in the pan, add diced fat meat into the pan, bring to a boil over high heat, and turn to low heat to cook

4

Boil dry, add ginger slices and onion knots when the fat is out of oil

5

Cook slowly on low heat, pay attention to the state of the green onion knots, and do not boil them too burnt

6

When the amount of oil becomes larger and the oil residue becomes smaller, remove the onion knots and ginger slices, squeeze the oil residue with a spoon until the lard is completely boiled out, and remove the pan

Luo Li Basu: 1. Buy big fat meat with five flowers, the fatter the better. Don't worry about rice, because the oil boiled with five flowers exceeds suet by more than one grade in terms of color, aroma, quality and taste. 2. The skin must be cleaned and some lean meat can be left, so that the oil residue is delicious. 3. Use low heat to boil the oil so that there will be no burnt smell in the oil, and the oil white. 4. The size of the fire can be controlled from the state of the onions. Observe whether the onions are burnt, and the oil temperature is just 5. Boil with water first. It can ensure that the temperature is not high and will not destroy the nutrition of lard. 6. When the temperature drops to seventy to eighty degrees Celsius, add a little sugar and salt to the boiled lard. The shelf life will be longer. 7. Lard can replenish deficiency, moisten dryness, and detoxify. It can treat diseases such as dry organs, poor bowel movements, dry cough, and cracked skin.