First of all, cut the lard into strips and then into squares. Add cold water to the pot, put the lard in the pot, first to blanch the lard, add a little Huadiao wine, almost blanch for a minute can be, and then use a colander to fish out the lard. Another pot, plus a moderate amount of cold water, will blanch the oil into the pot (boiled lard must be boiled with water, because water boiled out of the lard will be relatively white) open high fire to force out the water inside, the whole time with a spoon constantly stirring, so that the lard heated uniformly, to see the lard began to come out of the oil, and then turn to a small fire to slowly simmer, or constantly stirring, to prevent the lard from sticking to the bottom.

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Put the pot into the shallot, then add a little ginger can be fresh, continue to simmer slowly over low heat, the residue will be simmered until crispy golden brown. In the process of simmering until, use a spoon to press the dregs of oil, so that it will release the lard inside. Finally, use a slotted spoon to remove the oil from the fryer. Prepare a large stainless steel pot, add a few dried peppercorns and a few dried soybeans, mainly for freshness. Prepare a fine leaky spoon, strain the lard, pour it into a large basin, and let the lard cool naturally.