There is nothing in the world that can't be solved by one hot pot. If there is, then two hot pots. This is already the * * * knowledge of foodies. As for the layer of oil floating on the hot pot, I personally won't filter it out. The reason is actually very simple. First of all, the oil floating on the hot pot is generally butter, because there is no oil on the shabu-shabu Secondly, the reason why we feel very fragrant when eating hot pot is because of this layer of oil, and the aromatic substances in it are constantly decomposed to produce fragrance. Finally, I have a personal idea, that is, this layer of oil stays in China, which looks more appetizing and will make domestic ingredients cook faster.

First of all, the oil floating on the chafing dish is generally butter, because there is no oil on the chafing dish. Generally speaking, there are only butter chafing dishes in Chongqing and clear oil chafing dishes in Sichuan. In fact, on the whole, there is nothing wrong with this layer of oil. We usually eat vegetable oil, and it is very beneficial to supplement butter occasionally. Because the ingredients of animal oil and vegetable oil are different. Just don't eat animal oil often, because it is easy to cause three highs.

Secondly, the reason why we feel very fragrant when eating hot pot is because of this layer of oil, the aromatic substances in it are constantly decomposed to produce fragrance. This was mentioned in a program I watched before. And there are many soup-stock hotpot in Chongqing. Why is the soup-stock hotpot delicious? Because the oil is constantly boiled, the fragrance inside is boiled out.

finally, it's my personal thought, that is, this layer of oil stays in China, which looks more appetizing and will make domestic ingredients cook faster. After all, a layer of oil floats on it, which can play a certain role in heat preservation. So I don't usually filter out this layer of oil, but if you don't particularly like greasy food and like something light, you can filter out the oil with ice cubes.