Because lard storage is most afraid of oxidation, it needs to be protected from light and air as much as possible, and only sealed porcelain can meet these two requirements, so sealed porcelain cans are the first choice.

Plastic products are definitely not good, because they are often softened by oil and have an odor.

Lard is also called meat oil or lard in China. It is edible oil extracted from pork, which is yellowish translucent liquid in its initial state and white or yellowish solid at room temperature.

Lard is mainly composed of saturated higher fatty acid glycerides and unsaturated higher fatty acid glycerides, among which saturated higher fatty acid glycerides have a high content.

Among them, unsaturated higher fatty acid glycerides contain carbon-carbon double bonds, so they can discolor bromine water and acidic potassium permanganate solution.

Lard belongs to the "fat" in oil, and it is a white or yellowish solid at room temperature.

Fat will solidify into white solid grease at too low room temperature. The melting point of lard is 28℃ ~ 48℃. It is called pig fat in the west. The color of lard is white or yellow-white, which has the special flavor of lard and is very popular among people. Many people think that cooking without pig rape is not fragrant.

Lard goes bad easily in hot weather. You can put a few fennel seeds when refining, a radish or several soybeans when filling oil, and add a little sugar, salt or soybean oil to the oil to keep it tasteless for a long time. After the lard is boiled, when it does not coagulate, add a little sugar or salt, stir and seal, which can be preserved for a long time without deterioration.