First of all, you should choose the pig fat on the pig's stomach. There is a lot of meat and fat in this place. Secondly, when cooking, put water first, and then put suet after boiling. In addition, the color of oil residue should not be cooked too deep, otherwise it will have a strange smell. Here are some practices:

Preparation materials: 750g pork suet, water 1 small bowl, sugar 1 spoon, and a little salt.

Production steps:

1. Buy sheep fat and wash the red blood on it repeatedly with warm water. Some people can actually use fat, but oil is a little worse than suet.

2. Cut the thoroughly washed suet into small pieces.

Put a small bowl of water in the pot to boil.

4. Boil the suet in the fire. Turn the bottom with a spatula from time to time, and don't stick to the pan.

When you see that the water is dry and the oil is coming out, turn it down immediately.

6, more and more oil, stir with a spatula, do not stick to the pot.

7. When the plate oil begins to shrink and dry, gently squeeze the plate oil with a spatula to help it get better grease.

8. The oil residue is light brown. Don't lick it. The lard that has been licked is very heavy.

9, filter into the container, this step can not be omitted, repeatedly filter lard until white and flawless.

10, after filtering, add a spoonful of sugar and a little salt to make lard whiter and tasteless.

1 1. It can be used after solidification.