1. The lard should be boiled with pork suet. I have too much pork fat left in my family, so I refine the fat. The method is the same.
2. Cut the fat into small cubes so that the oil will come out faster.
3. Put the fat cut into small cubes in a pot, add 100 grams of water, and bring to a boil over medium-low heat.
4. About three to five minutes later, the water was about to run out, the pork fat gradually became transparent, and the oil began to seep out.
5. Keep the fire low throughout the whole process. After the oil is leached, it should be controlled in time to prevent long-term high temperature and yellowing of the color.
6. Take an empty basin and place a colander on it to control the grease and isolate the oil residue.
7. Pour the oil residue in the colander into the pot and continue heating. After two or three times of oil control, the diced pork meat gradually becomes smaller and the color becomes golden yellow. At this time, no oil is precipitated. Turn off the heat.
8. With 440 grams of fat, 320 grams of lard are refined. It can be sealed in a bottle and kept in the refrigerator.
