1, the oil is cooled in a hot pan, and the oil temperature should not exceed 200℃. Put the food in before the oil pan smokes, so as to avoid harmful substances caused by excessive oil temperature.

2. Don't save fuel. Don't throw away the oil used in fried fish and fried ribs after repeated use, but it contains a lot of carcinogens and is more likely to produce lampblack.

3. Cooking methods, try to use steaming, boiling, stewing, cold salad and other ways to reduce oil smoke, and avoid cooking methods such as frying, roasting and frying.