The secret to making lard white and bright:

1. Choose lard, wash it with warm water, and drain excess water. The moisture on the surface of the lard can be absorbed with kitchen paper. The oil refined from lard oil will be purer, free of impurities, and white.

2. Boil with water.

3. Boil over low heat. During the cooking process, the oil may appear different in the middle and around the sides. Stir it to heat evenly. This will prevent the pan from turning yellow.

Stewing method:

Ingredients: 1000 grams of lard (suet).

Accessories: half a bowl of water, 10 peppercorns.

Steps:

1. 2 pounds of suet. Suet is the oil in the pig's belly. It is best to use suet to cook lard. Suet produces a large amount of oil and the taste of the oil is more mellow.

2. Wash the suet with warm water and cut into small pieces.

3. Prepare half a bowl of water. When boiling lard, add a little water to make the lard more fragrant and milky white in color.

4. Put suet into the pot, add half a bowl of water, turn to low heat and cook, stirring occasionally. The lard in the pot will be milky white at first, and as the water slowly dries up, the lard will turn into a clear egg white color.

5. When all the oil residue floats and turns brown, add 10 peppercorns and fry slowly over low heat for 2-3 minutes. Adding peppercorns can remove part of the fishy smell of animal fat, or you can leave it out.

6. Then fish out the oil residue. Do not throw away the oil residue. It can be used as stuffing, steamed buns or dumplings, which are very delicious.

7. When the oil is warm, filter it through the sieve.

8. Store the filtered oil in a clean, water-free sealed jar.