Ingredients: lard residue1400g.

Accessories: 200 grams of clear water.

Steps:

1. Scrape the surface dirt with a knife.

2. Cut into cubes with a size of one centimeter. The smaller it is, the easier it is to shorten the tempering time.

Put half a bowl of cold water in the iron pot.

4. Put the diced suet into the pot.

5. After the medium fire is boiled, turn to medium and small fire, and constantly push the plate oil with a spoon to make it evenly heated.

6. After the oil is slowly boiled, turn to low heat.

7. You see, the suet has been cooked a little yellow, but the oil still looks a little cloudy.

8, continue to simmer, the oil residue has shrunk a lot, and the color is brown.

9. Turn off the fire and fish out the oil residue with a colander for other purposes. Scoop a spoonful of hot lard, which is very clear.

10. When the oil temperature is warm, you can scoop the lard into a bowl and put it in the refrigerator for refrigeration. It will open easily after solidification.

1 1, it's really good.