Put the pork fat in a clean pot and melt it.Melt the pork fat until it is 7-80% hot, then add about 10-15 grains of Sichuan pepper.Fry the Sichuan pepper until they turn golden brown or release their aroma.Remove the Sichuan pepper when done.Turn off the heat and pour the pork fat into a small jar for storage.In the days without refrigerators, grandmas would store lard this way.We can keep it in the refrigerator to last longer.We should put it in the refrigerator to last longer.