1. buy lard wash and drain, peel off the surface of a layer of mucous membrane, and then torn into small pieces with your hands;

2. put into a pot, add a little wine in a low heat simmer until the water is basically evaporated and slightly out of the oil;

3. and then turn to a low heat continue to slowly simmer until the board oil block of oil is forced out all;

4. turn off the heat, let it cool a little until not hot, and filter it with a sieve. 4. turn off the heat and let it cool a little until not hot, use a sieve to filter out the dregs of oil and small particles;

5. transparent liquid grease part of the container placed in the precipitation

6. so that it naturally condenses into a creamy white paste that is ready.

7. Sauté the white sesame seeds in a frying pan; peel and remove the seeds from the winter melon, cut into large pieces,

8. rub into a paste;

9. put the winter melon paste into a pan and fry it,

10. don't put in the oil,

11. fry it until the water becomes less and add the sugar;

12. cook it briefly and add the coconut paste and glutinous rice flour, stirring it quickly so as to make it into a viscous Add the cooked white sesame seeds, stir well over low heat, then add the butter and mix well, set aside;

14. Put the filling into the refrigerator and chill until the filling is not sticky.