How to fry the oil residue to be crisp?

Preparation materials: five portions of fat (preferably pork suet), one portion of clear water, a small piece of ginger, and half a dried onion (which looks like purple onion).

Production steps:

1, cut pig fat into small pieces and add water, and boil them together; When the water content is reduced to half, add ginger and dried onion, turn to low heat and simmer slowly, and cover the whole process.

2. After cooking for about half an hour, the fat pork can be easily chopped with a shovel. At this time, the water is near? Dry state.

Chop the fat with a shovel, and turn it to the minimum fire until the water is gone. At this time, you will find that the liquid at the bottom of the pot is the least. Don't worry, cover it and continue to simmer with the smallest fire.

4, wait patiently, the fat diced began to burn, and slowly there was more oil. Turn it over with a shovel and cover it again.

5. After about ten minutes, oil ding will explode. Be sure to protect yourself carefully with the pot cover to prevent being splashed. Turn it over with a shovel and cover it again. When the oil is completely out of the pan, oil ding becomes brittle and all of it becomes oil residue. Turn off the fire.

6. The filtered lard is yellow before it is completely cooled, and it can solidify into snow white overnight. Sealed and kept in the refrigerator.

7. The obtained lard residue is also put into a bowl, and the inedible part is tied tightly with a fresh-keeping bag and stored in the refrigerator.