General advice can be used for stir-frying, under the noodles and so on. As follows:

1, chicken oil to cook rice, first fry the chicken oil to drain, add chicken oil with the right amount of water, and finally add the right amount of rice. The cooked rice is fragrant and sticky.

2, chicken oil omelette, the practice is much the same as ordinary cooking oil omelette, except that we use chicken oil, but fried eggs taste delicious.

3, chicken oil hot pot, the first chicken oil frying dry drained, and then the oil and hot pot base together to boil, preferably clear soup or sanshuang base, add ingredients to cook out of the hot pot dishes taste very fresh.

4, chicken oil stir-fry meat, first fry the chicken oil dry, then stir-fry meat to 4 mature, pour chicken oil, add green and red peppers. The flavor of the fried meat is more special.

Chicken oil ginger rice

1, the chicken skin, chicken oil treatment down then clean, cut small slices of spare.

2, ready to three slices of ginger used to remove, the fishy flavor of chicken skin. Then after the pot is hot, turn to medium-low heat, put the chicken skin, chicken oil for stirring. Then into the old ginger, has been stirring until the chicken oil, chicken skin presents no grease state and then fish out the residue discarded for use.

3, the required small yellow ginger clean, and then scrape off the skin of small yellow ginger. Then use the "grinder" to grind the ginger into ginger paste, in the grinding of the last remaining mass of coarse fiber to be discarded.

4. After the ginger has been grated, the chicken fat has basically cooled. Put the ginger paste into a small bowl, then pour in the chicken oil and mix well.

5, the main seasoning chicken oil ginger paste production is completed can start cooking rice, the appropriate amount of rice into the pot to wash several times. To pay attention to oh, is to wash several times to rice starch cleaning off.

6, and finally add the right amount of water to cook the rice. As soon as the rice is cooked, open the pot and let it dissipate the steam, roughly one minute after pouring in the chicken oil and ginger paste to stir.

7, so a bowl of sizzling delicious chicken oil ginger rice is ready, the rice taste fragrant with a strong ginger flavor. A mouthful of rice imported into the belly can feel the body has a burst of "inner strength" rise, very suitable for winter consumption.