(1) When using oil, put 1 spoonful of white sugar and cold lard into the pot together, heat until the oil boils and the white sugar turns into black residue, then wait for a while under the fire to clear it out. Discard the black residue from the oil. This method can not only eliminate the smell of oil, but also make the oil clear. (2) Cooked lard will have a spicy smell if stored for a long time. If you add 1 vitamin B capsule oral solution to 500 grams of lard during oil refining (prick the rubber with a needle, drop the solution in and mix well), the lard can be stored for one year without deterioration. However, my advice is for your health, don’t eat spoiled lard! ! ! ! !