OEM Pots Black

Pots

Black

OEM

Clean the interior of the pot thoroughly and rinse it with water before use. After dividing the meat, fat, and organs based on preparation methods, set aside the meat meant for frying. Place the lard in the pot and add the meat. Melted lard should completely cover the meat; otherwise, the meat will spoil. Cook the meat over low heat until tender. Once softened, remove the meat and let it drain for a few minutes, then transfer it to another pot with clean hot lard over high heat to brown slightly. The initial lard will become dark and full of burnt particles. Transferring the meat to clean lard extends its shelf life and ensures it does not have a strong fried taste.