1. Prepare a piece of pork suet and rinse it with clean water repeatedly
2. Cut the suet into thin and even slices of the same size
3. Put a half of the water soaked in lard suet in a pot, boil the oil over high heat, repeatedly turning in the middle to heat the lard evenly
4. After the water is boiled, turn to a low heat and boil slowly. The oil that starts to boil is milky white. When the oil becomes clear and transparent, add a little salt to scoop it out with a spoon. Before scooping, prepare a clean metal container without water.
5. The boiled oil should be scooped out in time, and the heat can be turned off when the oil residue turns light golden yellow. The oily residue is also chopped and added with minced wontons or dumplings, which are very delicious.
6. After it is completely cooled, cover with plastic wrap and put it in the refrigerator. It is very simple to dig as much as you need.
