Shortened oil, also known as ghee, butter or palm oil, is a vegetable oil commonly used in cooking methods such as baking and frying. Shortened oil usually has good foaming and stability, which is very suitable for fried duck rack. However, please note that shortening is mainly made of hydrogenated vegetable oil and may contain trans fatty acids. Long-term consumption of trans fatty acids may have a negative impact on health.

Pay attention to the following points when using crispy duck rack:

1. Ensure that the oil temperature is appropriate: heat the oil to an appropriate temperature (about 170- 190 degrees Celsius) to avoid the surface of the duck rack being fried and the inside being immature.

2. Choose a suitable fryer: Using a well-ventilated fryer can reduce the smoke of oil, thus reducing the oxidation speed of oil.

3. frying time: adjust the frying time according to the size and thickness of the duck rack. Usually, the duck rack is fried until the surface is golden and the inside is cooked.

4. Avoid repeated use: In the process of repeated use of shortening, the quality and taste of oil will gradually deteriorate. Therefore, it is suggested that the oil in the pan should be replaced immediately after frying.

In a word, butter can fry duck rack, but attention should be paid to hygiene and oil quality. It is suggested to use other vegetable oils (such as peanut oil and rapeseed oil) instead of shortening to reduce the intake of trans fatty acids.