first, prepare a basin of clean water, add salt to the water, so as to remove the peculiar smell of pig's plate oil, and then grab a handful of flour, which has good adhesion and can remove the dust and impurities on the surface of pig's plate oil. Be sure to wash it several times.

2. Cut the washed pork suet into small pieces of 3 ~ 4cm, and cut it as small as possible to produce more oil faster. Add a bowl of water to the pot to prevent the pork suet from being heated evenly and zooming. After adding water, the boiled lard will be more fragrant and whiter. Then add the onion segments, and the main purpose is to remove fishy smell and enhance fragrance. Then add the pork suet and boil it on high fire. This method is.

Third, when the water boils, open the lid, turn it into a small fire and start to simmer slowly. When the water is slowly boiled, oil will start to come out when you hear the sound of sizzling. At this time, you must keep turning it over to avoid being burnt and affecting the taste and color.

Fourth, when the boiled "oily" begins to turn yellow slowly, we add a little salt to it, the purpose of adding salt is to remove the fishy smell of lard and increase the shelf life of lard; Pour a proper amount of white sugar, the purpose is that the boiled oil is not only delicious but also white in color, so the shelf life will be extended, and it will continue to be turned until the "oily" is completely boiled, and the lard is almost boiled.

5. Prepare a ceramic jar in advance. When the lard is cooled to 5℃, pour it into the ceramic jar, add a few prickly ash while it is hot, stir it evenly, and seal it for storage. The lard will be boiled, so that the boiled lard will be white in color and will not go bad for one year.