First, simply eat shortbread. After the oil is boiled, take the oil residue out of the pot and let it cool slightly. You can eat it directly as long as it is not hot. You can also sprinkle some salt or sugar and stir it. The former is salty and the latter is sweet and greasy. Sugar is oily and sweet, too greasy. After I ate it once, I was afraid to eat it again. When I was a child, I was greedy and often caught it as a snack. There is a bowl for lunch and only half a bowl for dinner.

Second, steam until it becomes soft, and you can eat it. Most of them are steamed while cooking. Oil residue tastes soft and oily, super cooked (often dry red rice), and is often eaten in rural hometown.

Third, stir-fry vegetarian dishes. Stir-fried pork suet with vegetarian dishes, which is tender and tender, is a very good meal. Fried lotus white with oil or fried spinach are very common dishes. I eat more in restaurants, especially those fly restaurants in the market. I don't cook much at home.

Fourth, cook dried noodles to improve the taste. Home-cooked noodles with seasoning and oil residue. The lard is rich in flavor, and the oil residue is soft and not very fragrant. Eat noodles without pepper, pepper, bran vinegar and garlic. They are delicious and commonly used by Chongqing people.

In some places, oil residue will be used to make buns, and in some places, it will be made into bagged snacks for sale. Anyway, each has its own way of eating and its own charm.