1, we can put a few grains of fennel in the oil refining, in the oil can be put into a piece or a few soybean, add a little sugar, salt or soybean oil, can be stored for a long time without a strange flavor.

2, in the lard boiled, we can be in, while it is not condensed, add some sugar or salt, wait until the mixing and sealing, so that can be stored for a long time without deterioration.

3, we put the lard into a clean pot for melting, until 7, 8 mature, we can put 10 grains of peppercorns, wait until the peppercorns into a golden brown, or floating out of the fragrance when fishing.

4, put the lard into a small altar to save. At the end of the year without a refrigerator many people put the lard into a small jar to save, this method can be stored for a long time, we can put it into the refrigerator, so you can put a little longer.

5, find a clean vessel, preferably with a light altar or dark glass jar, filter the dregs of the warm lard poured into the vessel, sprinkle some sugar (lard put a little sugar, conducive to the preservation of summer lard and will make the lard look whiter, 1 catty oil poured into 1 tablespoon of sugar, the spoon is the home of the usual capacity of 15 ml tablespoon), thoroughly cooled and sealed with a lid. Then the jar is placed in a dark, low-temperature place for storage, if it is a transparent vessel, we had better just put it into the refrigerator for safekeeping, in general, at 0 ℃ can be kept for more than 2 months, -2 ℃ degrees can be stored for 10 months.