Anhui cuisine is "heavy oil". Can you elaborate on the characteristics of heavy oil? Is there too much oil?

In fact, the "heavy oil" in Anhui cuisine not only means using more oil, but also pays attention to the oiling method in the cooking process. Oiling can not only shorten the cooking time, but also remove the astringency and fishy smell of dishes and make them more tender. In addition, Anhui cuisine also pays attention to "oil because of vegetables", and different dishes need to be cooked with corresponding oil to achieve better results. The "heavy fire" in Anhui cuisine mainly refers to the practice of using a small charcoal stove and simmering with a small fire in the production process.