Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash 175g of scallions and dry them thoroughly with paper towels, otherwise they will easily spatter oil during frying.
Watch out
Scallions must be completely dried, otherwise dropping them into hot oil will cause violent splattering and burns.
Cut off the roots, separate 175g of scallions into white and green parts, cut the white parts into long sections first, and then cut the green parts into long sections as well.
Watch out
Keep fingers slightly curled when cutting scallions to avoid cutting your fingers.
Pour 250g of cold-pressed extra virgin avocado oil into the pan, mix in 50g of lard, and heat over low heat until the lard melts slightly.
local_fire_departmentlow heatWatch out
Must heat on low heat, otherwise excessively high oil temperature will give the oils a burnt and bitter taste.
Put in the white scallion sections first, keep the oil temperature low, and fry slowly on low heat until the edges start to turn slightly golden, then continue frying until they reach the color shown in the video before scooping them out.
local_fire_departmentlow heatWatch out
Oil temperature must not be too high, otherwise the white scallions will burn instantly while remaining uncooked inside.
In the same pan maintaining medium-low heat, add the green scallion sections and fry slowly for about 45 minutes, patiently frying until they turn dark green before scooping them out.
local_fire_departmentmedium-low heatWatch out
Green scallions have higher moisture and need patient low-heat frying, otherwise remaining moisture will cause spoilage and mold.
Filter the fried scallion oil slightly to remove residues and pour it into a glass jar to complete the scallion oil.
Watch out
Use heat-resistant containers when filtering hot oil to avoid burns.
Do not wash the pan used for scallion oil, directly add 100g of soy sauce and 42g of finely crushed rock sugar, turn the heat to high to boil, and cook until the rock sugar completely dissolves and the sauce bubbles vigorously, then turn off the heat to finish the sweet soy sauce.
local_fire_departmenthigh heatWatch out
Boiling sugar sauce on high heat can easily boil over or burn at the bottom, so stay close and stir.
According to the portion of noodles, add 1 to 2 tablespoons of scallion oil and 1 to 2 tablespoons of homemade sweet soy sauce into the bowl.
Watch out
The ratio of soy sauce and scallion oil can be adjusted to personal preference to avoid adding too much at once and making it too salty.
Boil a pot of 1000ml water, add 200g of noodles after the water boils vigorously, add cold water twice during the process, and scoop them out after it boils vigorously again.
local_fire_departmenthigh heatWatch out
Water must be boiling vigorously when adding noodles, otherwise they will stick to the bottom and clump together.
Add a tablespoon of noodle boiling water into the sauce bowl, add the cooked noodles, top with the fried scallions and appropriate amount of chopped green onions to finish.
Watch out
Noodle boiling water helps emulsify the sauce and coat the noodles tightly, do not omit it.
