1. First, rinse the pork suet with clean water, drain the water, and then put it in the refrigerator until it is solidified. It can be refrigerated for about two hours. When the time is up, take out the pork suet and cut it into small pieces.

2. Prepare a clean pot, add a small amount of water, then add pork suet, and then add pepper and ginger slices, so that lard won't have a fishy smell. Simmer slowly over medium heat. When small bubbles begin to appear in the pot, add a spoonful of sugar, then stir evenly with a spatula, and continue to simmer over medium heat.

3. After the pig fat in the pot is boiled into oil residue, turn off the fire, prepare a container for lard, and then filter the boiled lard into the container, so that the impurities can be filtered out. Then add a spoonful of edible salt to the lard, stir evenly with chopsticks, and naturally cool.