Cooking Steps

1. 

   Step1:Choose fresh boar suet. The oil that is not fresh will have taste. If you choose sow suet, it will have a lingering smell of pig. Get rid of the superfluous magazine. Including a little lean pork skin, you need pure fa

2. 

   Step2:Cut the lard into pieces. Try to keep the same size. Avoid that some of the lard will be pasted later and some of it will not come out. Put the lard in the pot and add half a bowl of water. Boil over medium heat. Add water to evaporate the smell of pork and it's not easy to boil.

3. 

   Step3:When all the water evaporates, turn on a small fire. Stir it a few times to avoid the paste. Boil it slowly

4. 

   Step4:After about ten minutes, the pork will turn a little yellow. It's OK. You can't boil it to golden yellow. It's not suitable for dessert when you're old

5. 

   Step5:When the leftover oil dregs are used to make dumplings and stir fry, it's fragrant. When I was a kid, I liked eating mashed garli

6. 

   Step6:Lard can be kept for a long time after it is completely cooled and refrigerate