Choose to buy shoulder fat or belly fat, do not use fat, wash it, put it in a vua qua boil with salt. Cut the pork fat into small pieces. Then add the fat to the pan deep into the intestines. Pour the water into a vua qua boil with a little salt. Remove and rinse again, dry with water so that when fat is gone, it will not be blown away.
Step 1:
Wash the pork fat, cut into small pieces
Choose to buy shoulder fat or belly fat, do not use fat, wash it, put it in a vua qua boil with salt. Cut the pork fat into small pieces. Then add the fat to the pan deep into the intestines. Pour the water into a vua qua boil with a little salt. Remove and rinse again, dry the damaged area with water so that when fat is gone, it will not be blown away.
Step 2:
Hunger pork fat over medium heat
Add the fat to the pan and simmer over medium heat. When the fat is melted and the fat is khous, beat a few cloves of garlic and add it, pour it into a pan of boiling fat, a little more wine or any wine, but the alcohol concentration is a bit high.
Occasionally increase fat to avoid burning. Continue to win until the golden fat is crispy. Occasionally, the island leaves fat burning and loses its beautiful white color.
Step 3:
When the golden fat is crispy, turn off the heat. After all the fat has melted, only the fat is left, quickly turn off the stove to remove the fat. Because otherwise, the fat is too much, burning will make the color of the fat not beautiful.
Tips:
Garlic and wine will make fat even if left for a long time, it will still be as delicious as before.
Salt will make fat fat even more rich.
When cooking, fat portions should be added at the end to keep the fat portion crispy.
