1, prepare stew, use the front or rear butt tip of the fat to cut off a part of the fat for refining big oil, not too much. When cooking noodles or frying rape or cabbage, put some seasoning. Big oil is the ingredient of the soul. Cut into small pieces less than one centimeter, which is convenient for cooking oil and cleaning.
2. Put the meat and ginger slices into the pot and add water. The water can be smooth or even. Relax, don't be so nervous. When the fire boils and some water is poured out, it can also play the role of secondary cleaning. From then on, you don't need to cover the pot, always observe it, and when the water is completely gone, change the fire and stir it with a shovel to make it evenly heated and the process of oil production can be synchronized.
3, the small oil is golden yellow, you can see that it can be fished out after slimming successfully.
4. Turn off the fire, wait for the temperature to drop a little, find a container, pour it in and let it stand.
5. After a night, it was this white waxy oil, perfect. Cover it and put it in the refrigerator.
Introduction of lard
Lard is pig fat oil, which is called pig fat in the west. Lard is white or yellow-white, has a special fragrance and is very popular with people. Its melting point is lower than sheep oil and butter, generally lower than human body temperature, and it is easily absorbed by human body, so it is a common edible oil in catering industry. White or light yellow solid at room temperature.