I work in a restaurant, too. It should be cabbage. First of all, if it is crispy, you can't cross the water. Put some oil in the pot, put some onion and garlic in the pot, turn on a big fire and add side dishes, salt, monosodium glutamate and chicken powder. (In addition, you should cook onion leaves and salad oil in the pot for half an hour in advance, and then keep the onion leaves with something that can penetrate oil. Don't fry for too long. ) turn it over twice and put it on the plate. When the onion oil is cooked, you can save it for other dishes. What should be noted here is that it should be big, not burnt. Seven ripe, moderate scallion oil. Hope to adopt.