Ingredients: 2 small noodles, 1 shallots, 1 tablespoon lard, 2 tablespoons soy sauce, 2 tablespoons soy sauce, 2 tablespoons sugar, and appropriate amount of salt.

Step 1: Wash and drain the shallots, cut into long sections, separate the shallots from the leaves, take a small bowl, mix it into paste, and add 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of sugar, 3 tablespoons of water and appropriate amount of salt. Stir well and set aside.

Step 2: Add a proper amount of oil to the wok, and then add a spoonful of snow-white lard. This is the secret of Huang Lei making noodles with scallion oil. Heat it to 50% heat, add the scallion first, and fry it slowly on low heat until the color turns yellow.

Step 3: When the scallion turns slightly discolored, add the scallion leaves, stir fry with chopsticks, and slowly stir fry until brown.

Step 4: Add the sauce prepared in the first step, stir well, stew for another minute, and the delicious onion oil will be cooked, then take it out of the pot and put it in a small bowl for later use.

Step 5: Add a proper amount of water to the boiling pot, boil the noodles with high fire, and add 1 tablespoon salt to boil. Salt can make noodles more energetic. The noodles are well cooked and there is no white core. Or, after each boiling, add water twice and take it out. In this way, the noodles have the best hardness, will not stick, and taste excellent. After taking out the noodles, pour an appropriate amount of onion oil on the noodles according to your own taste and stir well. So a bowl of delicious scallion noodles is ready.