Do you need lard for braised pork? Or vegetable oil? What can I do to avoid greasy fat?

Use vegetable oil, because pork itself will produce oil during stewing. After the meat is cut into pieces, first blanch it with boiling water to remove the blood foam and the fishy smell of the meat. Seasonings should be put away, such as onion, ginger, pepper, aniseed, cinnamon, fragrant leaves, tsaoko, sugar, soy sauce and salt. The meat is boiled, and the oil in the fat is stewed, so it will be fat but not greasy.