After preparing the required ingredients, rinse the pork suet with clear water first, and then cut it into small pieces with a knife. Then add a proper amount of water to the pot, bring it to a boil with high fire, add the chopped pork suet, cook for about 3 minutes, skim the floating foam with a spoon halfway, and finally remove the pork suet and drain the water.

Start the pot again, pour the pork suet into the pot, and pour a proper amount of clear water. After boiling over high fire, slowly boil it over medium and small fire. Be patient. After the water in the pot is evaporated, you can see the lard slowly coming out. When cooking, turn it with a shovel from time to time to prevent it from sticking to the pot.

it's almost enough when all the oil residue in the pot floats and turns golden yellow. At this time, turn off the fire, add a proper amount of salt, ginger slices and pepper, fry for about 2 minutes at the remaining temperature until the fragrance is fried, and then remove the oil residue, ginger slices and pepper. Never throw away the oil residue, which is especially delicious when used for cooking and stuffing. In this step, ginger slices and pepper must be added, so that the lard boiled out is white and fragrant, has no fishy smell and is not easy to go bad.

finally, filter the boiled lard with a strainer, let it cool a little, pour it into a sealed jar prepared in advance, cool it and store it in the refrigerator, which is especially convenient for you to take with you.