Bright oil is also called tail oil. Ming oil is the oil poured in after cooking and thickening according to the specific conditions of dishes, such as chicken oil, ginger onion oil, sesame oil, garlic sesame oil, pickled pepper oil and so on. The process of draining tail oil is also called draining tail oil, wrapping tail oil, taming oil or batch oil in catering industry. Mainly for the cooked dishes, the color is bright and bright, and it can also increase the aroma and taste of the dishes. Ming oil production: heat the wok and pour in cooking oil. When the oil temperature is 50% hot, add onion, ginger, pepper, star anise, fragrant leaves and onion. Stir-fry until all the onions, ginger and onions are cooked, and then take out the seasoning. Precautions: after adding the Ming oil, it is not advisable to stir excessively, and the pan should be cooked quickly, otherwise it will easily cause peeling or accumulation, especially when cooking dishes with bright requirements.