When I was a child, my grandmother would always boil some lard and put it away, and sometimes I couldn't go straight to the lard and soy sauce bibimbap to eat, which was really fragrant!
In fact, lard is also very convenient to boil, and our family has always put it directly in the pot to boil!I think some places will blanch the water first, and each household may be a little different, but what comes out is snow-white lard.
Prepare the ingredients. Lard, Sichuan pepper (I use a little lean meat on the fat oil, if there is lean meat, I am afraid that you can't master the heat and it is easy to burn, you can go directly to the vegetable market to buy lard).
The steps are as follows. Cut the pork fat you bought into small pieces, preferably about the same size.
Put the cut lard directly in the pot and stir-fry over high heat, turn to low heat after frying the oil, and slowly boil until the lard becomes oil residue.
Prepare a clean and waterless jar, put a few peppercorns in it, and then filter the lard into it with a strainer, and the finished lard can be refrigerated and stored.
The extra lard can be used to stir-fry vegetables or cook soups or something, and you can also eat it directly, I especially like the lean part, which is crunchy.