My mother-in-law also likes to collect these oils in a small glass, and then every time she makes oil and salt cakes, she takes out a little with a small spoon, scatters it on the flour cakes, and finally sprinkles salt on them, rolls them up, and then crushes them into small pieces of dough and rolls them into small flour cakes. After that, the oil used for pancakes is also the rest of fried fish. Similarly, take out a little bit with a small spoon and sprinkle it evenly in the pot. Finally, after the oil is hot, put the cake in the pot and wait for a few minutes to get out of the pot. Because this way, the remaining oil can be used to avoid the remaining oil residue from the last fried fish falling into the pot.
But I seldom pay attention to those details. Every time I stir-fry, I pour the used oil in the bowl directly into the pot. When the oil is hot, I start to add seasonings such as onion and ginger. Of course, those oil residues will make a popping sound when the oil is heated. If the cooking temperature is not well controlled, it will probably be fried, which will affect the taste of the whole dish.
Since it is the remaining oil from fried fish, it can also be collected and used when frying fish or frying other foods next time. If you are careful, by the way, remove the oil residue mixed in the oil for next use. It's best not to throw it away directly, because after all, this used oil is still valuable. It's a pity to dump it directly. The key is that it's not easy to handle. Do you dump it directly into the sewer or put it in the trash can? In short, it is better to make full use of it.