1. Do not rinse the purchased pork suet with water (water and oil do not mix, and water cannot wash away the oil stains). If the pork suet is stained, use a knife to scrape off the dirt on the surface. Cut the pork suet into 3-4 cm square pieces, put it into the pot, and fry over medium heat; (for a family of three, 800 grams of pork suet is enough at a time. It is not advisable to buy too much at one time. The cooking oil must be fresh). All the water has evaporated, and the lard is boiled until the lard residue is dry, which will take about an hour.

2. After the oil comes out of the pot, reduce the heat to low and simmer slowly. Use a shovel to shovel the suet from time to time to make it heat evenly. Use a shovel to press the boiled oil residue to speed up the oil release until the oil is squeezed out. The lard will be cooked longer, and the flavor will not deteriorate. However, be careful not to boil the lard out of the burnt smell. Remove the oil residue from the oil, filter it, and let it cool down.

3. Find a clean vessel, preferably a light-proof jar or a dark glass bottle, pour the warm lard that has been filtered to remove the oil residue into the vessel, and sprinkle some white sugar (in the lard) Add some sugar to help preserve the lard in summer and make the lard look whiter. Pour 1 level spoon of sugar into 1 kilogram of oil (the spoon is a 15 ml tablespoon commonly used at home). Let it cool completely and seal it with a lid. Store it in a dark and low-temperature place. If it is a transparent container, it is best to store it in the refrigerator. It can generally be kept for more than 2 months at 0°C, and for 10 months at -2°C.