1, ingredients: red onion moderate amount, peanut oil moderate amount, pepper moderate amount, green onion moderate amount, refined salt, soy sauce moderate amount.

2, professional practice: select the red onion head, is the rhizome is purplish red small onion. Many places are produced. There are many aliases, such as fire onion, dry onion, Louzi onion, Tibetan onion...and so on. Use only the rakkyo-like part of the rhizome. Cut into pieces the size of a thumbnail. Fry them in a five-minute frying pan. When all the sliced shallots turn golden brown, drain them and absorb the remaining oil with a filter paper. The resulting oil is green onion oil, and the remaining green onion slices are the famous red onion crisps. The ratio of oil to green onion is 1.5:1. The best soy sauce for the noodles is straw mushroom soy sauce, which has good freshness and color.

3, family practice: in the appropriate amount of cooking oil (preferably peanut oil) into the peppercorns a dozen, on the heat until the peppercorns become paste, out of the peppercorns, into the green onions a little deep-fried that is off the fire. Put in salt, soy sauce, to some water, stir well to pour noodles. If with some vinegar and garlic sauce, sesame sauce, the flavor is better.