1, grinding pot. First, find a waste grinding wheel to polish the inner surface of the wok and the edge of the wok with water, and grind off the burrs and protrusions left by the wok casting. In the process of grinding, some rust will also be removed.

2. Wash the pot. Pour more detergent, don't think about saving water, wash the pot inside and out. In fact, this step is mainly to clean the grease coating of the wok. This step can't be sloppy. After all, cooking is for yourself and your family, and you can't be sloppy.

3. Baking pot. Bake the pot slowly with medium and small fire, the key point is to bake it evenly, and don't worry about baking the pot. Gray-blue will appear in the thoroughly baked place. Note: bake thoroughly and then change places until the whole pot is baked thoroughly and the whole body is gray-blue, and then bake the pot.

4, oil absorption. After baking, let it cool for 5 minutes, put the white pork suet into the pot with a small torch, clamp it with a clamp and brush the whole pot. After eating the oil pan, the color gradually turned black with a little blue.

5, bubble pot. Pour the lard out, and the oil on the wall of the pot doesn't need to be wiped off, so the pot is left, so it can naturally soak in the pot and continue to eat oil. The next day, wash the pot with hot water and then dry it with low fire. A perfect boiling ceremony was completed.