1, ingredients: 1000 grams of lard, 30 grams of water, 5 grams of pepper.

2, 2 pounds of plate oil, plate oil is the oil inside the pig's stomach, boiling lard is the best use of plate oil, plate oil oil, oil, simmering fat flavor is also more mellow.

3, plate oil warm water clean and cut small pieces.

4, prepare a small bowl of water, add a little water to boil lard simmering lard will be more fragrant, the color is creamy.

5, plate oil into the pot, add a small bowl of water, open low heat to cook, to stir from time to time. At first, the lard will be milky white, and after slowly draining the water, the lard will be a bright egg white color.

6, the oil residue all floating up to a charred yellow color when it is almost, add 10 peppercorns of slow frying over low heat for 2-3 minutes. Add peppercorns can remove part of the fishy flavor of animal fats and oils, you can also not add.

7, and then the dregs of the oil out, out of the dregs of the oil do not throw away, can be used to make filling, steamed buns or dumplings are very tasty.

8, the oil is placed in a warm leakage net filter again. Put the filtered oil into a clean, waterless sealing jar to save the ingredients.