Cooking chicken soup will float a thick layer of oil, you can wait for it to condense and skim, refined into a frying, pancake oil to use, the flavor is very fragrant.

Oil refining will be dry frying pan, placed on the fire heating, will be skimmed out of the oil poured in, it is best to take the lid of the pan or something else to cover up, the oil within the water splash a lot of refining with a medium fire, to be in the pot of water to refining dry, and no longer crackling to do when splashing around on the refining of a good.

I ate this morning is the chicken oil stall vegetable tray Oh, eat while hot, more fragrant than vegetable oil.