1. Buy fresh pork suet from the market and clean it up (the quantity should be bought according to your own situation).
2. Change the knife and cut into small pellets.
3. Add some peppercorns.
4. Put in a bowl of water.
5. Turn on a small fire and start to boil the lard.
6. Keep it on a low heat. At first, the lard will be watery and the color is opaque. It doesn't matter. Simmer it slowly and stir continuously.
7. Continue to boil until the water vapor completely evaporates and the grease begins to come out. Take a spoonful to see if it is not the turbid color before, and it has begun to become transparent. This is the beginning of the oil.
8. Continue to stir fry, the oil residue began to slightly yellow, and the fat became purer.
9. Use a slotted spoon and then a soup spoon, so that one is at the bottom and the other is on top to filter out the grease.
10. The filtered grease is put into a glass bottle that has been sterilized and drained in advance.
11. After the lard is left to cool down, it will naturally solidify and become white, and then sealed and stored in the refrigerator to eat.
Tips:You have to rest assured to use the flower stand, don't worry about the smell of pepper in the lard. The pork suet itself has a heavy smell of piggy, and the addition of pepper can avoid it very well.
