How to refine the perfect lard?

1. Pour water in a pot, wait until the water boils, put the cut lard into the blanching (blanching is to clean the lard, because the lard can not be cleaned with cold water) about 5 minutes to blanch and fish out can be.

2. Pour a spoonful of water in the pot, and then put the blanched lard into the simmering (put a spoonful of water in the pot, simmering out of the lard will be fragrant and white) do not put cooking oil simmering, always remember to put water simmering.

3. Open medium heat to boil the water dry, and then slowly to simmer the lard, simmer a lot of oil, and then turn to a small fire, wait until the dregs of the oil is almost dry, and then ready onions, green onions, ginger slowly stirring (put on the purpose of the three ingredients is: in order to make the lard more flavorful) green onions fried to the caramelized when all the ingredients are fished out of the pot of dregs of the oil to also remember to fish out.

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4. Prepare a vat, put soybeans in the vat about 20, about 10 peppercorns, a spoonful of salt, and finally pour the lard all in (using the oil temperature of soybeans and peppercorns to force out the flavor) so that the simmering lard is about 12 hours of cooling, can be solidified into a ball (after solidification, you will find that the white and fragrant).