First, prepare a basin of clean water, add salt to the water, in order to remove the peculiar smell of pig's suet, and then grab a handful of flour, which has good adhesion and can remove the dust and impurities on the surface of pig's suet. Be sure to clean it several times.

2. Cut the washed pork plate oil into small pieces of 3 ~ 4cm, the smaller the cut, the better, and the faster the oil will be produced. Add 1 bowl of water to the pot. The purpose of adding water is to heat it evenly and prevent the pig suet from zooming when it is suddenly heated. After adding water, the boiled lard will be more fragrant and whiter, and then add the onion segments, the main purpose is to remove the fishy smell and increase the fragrance, and then add the pig suet to cook over high fire.

Third, after the water boils, open the lid, turn the heat down and start to simmer. When the water dries slowly and the hissing sound is heard, the oil begins to flow. At this time, you must keep turning it over to avoid being burnt and affecting the taste and color.

Fourth, when the cooked "oil" begins to turn yellow slowly, we add a little salt. The purpose of adding salt is to remove the fishy smell of lard and increase the shelf life of lard; Pour in a proper amount of sugar, so that the boiled oil is not only delicious but also white in color, so that the shelf life will be extended, and continue to turn until the "oil" is completely boiled and the lard is almost boiled.

5. Prepare the ceramic cylinder in advance. When the lard is cooled to 50℃, pour it into a ceramic jar, add a little pepper while it is hot, stir it evenly and seal it. Then the lard is boiled, and the boiled lard is white, and 1 year will not be bad.