Ingredients for boiling lard: lard, green onions, ginger, star anise, white wine, and soybeans.

The specific method is as follows:

1. Prepare a large piece of pork suet. Cut the pork suet into strips first and then cut it into pieces with a knife. Put it in a pot and add an appropriate amount of cold water. , then add a spoonful of white wine, turn up the heat and bring the water to a boil. After boiling, cook for about 2-3 minutes.

2. After the time is up, remove the pork suet from the water and put it in a basin. Pour in clean water and rinse it clean. Wash off the foam on the lard. The pork suet will not be so sticky after blanching. Big smell.

3. Prepare a piece of ginger and cut it into slices. Cut a green onion into slices. Pour all the lard into the pot, then pour half a bowl of water into the pot. Turn on high heat and simmer. Add some water to boil the lard so that it won't stick to the pan, and the boiled lard will also be very white.

4. Pour some more white wine, turn up the heat and slowly boil out the water in the pot. When the pork suet begins to produce oil, turn to a low heat, add an appropriate amount of green onions and ginger slices, and simmer. The aroma of onion and ginger comes out.

5. Then turn on low heat and slowly simmer out the oil. Keep turning on low heat and stir every few minutes. When the pork suet is browned, add 2 star anise and continue. Stir and cook.

6. Finally, boil the oil residue in the pot until it turns brown. At this time, almost all the oil residue has boiled out. Then take out all the oil residue and set it aside. The cooked oil residue can be used for cooking. , it is very good to put it inside when making buns or dumplings.

7. Prepare a clean container, put a handful of cleaned soybeans in it, and add a spoonful of salt. This will allow the lard to be stored longer without deterioration.

8. Pour the lard into the container while it is hot, and then let it cool and solidify naturally. The lard is now ready. The cooked lard is white and fragrant, without any fishy smell at all, and smells of a light fragrance. The cooked lard will not go bad if stored in the refrigerator for a year.