According to Baidu's empirical data, lard has changed, and the treatment is as follows:

Prepare spicy lard and pepper granules.

Put the lard in a wok, turn on medium heat and melt the lard.

Then put the pepper granules into a lard pot to boil.

It's best to wait until the pepper cooked in lard turns black.

Take out the blackened pepper particles with a colander and throw them away.

Then the lard is cooled and poured into a basin, so that the processed lard has no peculiar smell.

The reason why lard produces halal is that the ingredients of lard are not pure enough and contain some impurities, which will lead to the storage time not being too long, especially in summer when the temperature is high and it is easy to contact with air for oxidation, leading to rancidity and deterioration. Deteriorated lard will produce a "spicy taste".