Let me answer this question professionally. Your fried minced garlic and chopped green onion are not fried properly. In the fried garlic oil of the original king of dried soup, be sure to fry the minced garlic until it is golden yellow, and turn off the heat. It will be dark and close to black the next day, but it will turn black after a while, but be careful not to be too dark and bitter. This heat is the most fragrant. In addition, garlic oil powder is the most fragrant.--