First, clean the shallots, drain the water, cut them into long sections, separate the shallots from the leaves, take a small bowl to make juice, add 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of sugar, 3 tablespoons of water and appropriate amount of salt, and stir well for later use.

Secondly, add an appropriate amount of oil to the wok, then add 1 spoon of white lard, heat it to 50%, first add the onion, and slowly fry until the color turns yellow.

Finally, add the juice prepared in the first step, stir well, simmer for 1 min, and the delicious onion oil will be cooked, then take out the pot and put it into a small bowl for later use.