Raw material: pig suet. Seasoning: salt and water. Practice: 1. Wash the pork suet, cut it into small pieces, put it in a wok, and pour in half a bowl of water (as long as you see a little water at the bottom of the wok, don't put too much).

2. Turn to small fire immediately after the fire boils. When the fire slows down, you will see the water in the pot drain slowly and the oil gradually increases. The whole process of lard cooking is not covered. Stir in the middle to avoid uneven heating. Press the diced lard with a spatula while cooking, and take the cooked lard out of the container with a spatula at any time until the diced lard is slightly yellow.

The key to lard: a, when cooking lard, add a proper amount of water to cook it together, which can prevent lard from burning easily when it is suddenly heated, and also make lard whiter and more fragrant. B, putting some salt can make the boiled lard delicious, and it is not easy to deteriorate in high temperature season. 2. Boiled lard is amber and transparent, and will solidify and turn white when the temperature drops to room temperature. Boiled lard is best kept in the refrigerator, which can be kept for a long time at low temperature.