The difference between hot oil and cold oil is that cold oil is suitable for dry frying or lubricating oil, while hot oil is suitable for cooking methods such as oil explosion, stir-frying, braising and frying.

cold oil in the pot means that the ingredients are put into the pot for cooking immediately after the oil is put into the pot, so that the ingredients are quickly dispersed and fully heated, and it is not easy to fry.

hot oil in the pan means that after the oil is put in the pan, it is burned until the oil temperature rises, and then the ingredients are put into cooking, which is more suitable for frying or frying. After the ingredients are oiled, the skin can shrink quickly, and the protein and moisture can also be locked quickly. Most of the stir-fried dishes in Chinese food are cooked in this way.