It's simple. Fresh pork and ribs can also be cut into large pieces (they shrink when fried), not too thin. It is estimated that a flat index finger is this thick (about 15 mm) and about 7 cm wide. It's best to find a layer of pork belly, which is easy to fry. Put the meat in, stir-fry it back and forth, and remember to add salt when putting the meat. The lard is soaked and the meat turns brown. It shouldn't be too old, but it shouldn't look glistening. It can come out. If you are not very particular about it, you can put it in a plastic bucket when the lard and pork are cold (not recommended). Lard must be soaked in pork to avoid spoilage, and so is salt. To prevent spoilage, you're done. If you are greedy in the future, dig out a little, stew cucumber or use beans.