First, simply eat shortcake. When the oil boils, take the drippings out of the pot and let them cool slightly, as long as they are not hot, you can eat them directly. You can also sprinkle some salt or sugar and stir it. The former is salty and the latter is sweet and creamy. Adding white sugar is oily and sweet, too greasy. After I ate it once, I didn't dare to eat it again. When I was a kid, I was greedy and often grabbed it as a snack. There was one bowl at lunch and only half a bowl at dinner.

Two, steam until it becomes soft and eat. Most of the time when cooking by the way to steam, oil residue to eat soft oil, and is super-cooked (often dry red rice), the rural home often eat.

Third, fried vegetarian dishes to eat. Stir-fried pork plate oil, and veggies fried together, oil more vegetables tender, is very good under the rice. Oil fried lotus white or fried spinach are very common dishes. I eat more in restaurants, especially those market fly taverns, but I don't cook much at home.

Fourth, cook hanging noodles to enhance the flavor. Homemade hanging noodles, with seasoning, on the table with oil residue. The lard flavor is rich, the oil residue is soft, not too fragrant. Eat noodles without chili, without pepper, without chaff vinegar, without garlic, very tasty, Chongqing people commonly used.

Some places will use the oil dregs as a filling for buns, and some places will make bags of snacks for sale. Anyway, each has its own way of eating, and each has its own charm.