The method is as follows:

Required ingredients: pork suet, star anise and water.

1. The seller cut the bought suet, which looks good and has a thick grease.

2. Wash it with water first. This is a bit troublesome. It will get all over your hands and basin, and then it will be scalded with hot water.

3. Clean suet.

4. Pour the oil into the pot, and then pour in half a bowl of water.

5. Put an star anise in it to remove the fishy smell, and take it out when the oil comes out, for fear that it will smell like star anise when used as a snack.

6, fire, the fire is boiling, this time it is evaporating water.

7. The water slowly evaporated and oil began to flow.

8. The oil is getting more and more, and it's time to bring out the star anise.

9. Scoop out the oil with a spoon and pour it into a container. Don't wait until the last time to scoop it out together. Scoop it out while discharging the oil. If the fire is a little bigger, the oil will turn yellow after solidification.

1. The oil scooped out for the first time will continue to be refined.

11. At this time, the oil residue began to turn yellow slowly, and some oil came out, and then it was scooped out, so that the oil would be snowy white after solidification.

12. Finally, the oil residue turns yellow completely and the oil is squeezed out.

13. The oil yield of this plate oil is very high, and finally a small plate of oil residue is left. The lard is waiting for cooling at room temperature to naturally solidify.

14. The lard after cooling and solidification is white and has no peculiar smell. It can be refrigerated in the refrigerator, and it can be used as a pastry, which is very convenient to take at any time.

15. Finished product drawing of boiled lard.