1. Ingredients: 500g fresh noodles, 30g Kaiyang, 100g mushrooms, 60g chives, 100g onion, 10g ginger, 400g vegetable oil, 2 tablespoons sugar, 80g soy sauce, 40 grams of light soy sauce, 2 teaspoons of cooking wine, 1/2 teaspoon of salt.

2. Steps to make onion oil noodles: Add 1 teaspoon of cooking wine and appropriate amount of water to boil and soak for 30 minutes.

3. Cut the chives into approximately 5 cm segments, shred the onions, and cut the ginger into small slices.

4. Slice mushrooms.

5. Prepare noodles, soybean and soy sauce. Prepare light soy sauce and sugar in another bowl.

6. Heat the pot, add the vegetable oil in the main ingredients and heat it until it is 40% to 50% hot. Add the ginger slices, onion shreds and chive segments.

7. Simmer over low heat for about 15 minutes until the onions and chives turn slightly yellow.

8. Put a little boiled scallion oil in the pot and heat it until it is 50% hot. Add the soaked yang and shiitake mushroom slices, stir-fry until fragrant and then add 1 teaspoon of cooking wine.

9. Pour in soy sauce, light soy sauce, sugar and salt. Simmer over low heat for 3 to 5 minutes until the soy sauce thickens in the pot.

10. Add enough water to another pot, bring to a boil over high heat, add fresh noodles and cook until they float, then cook for 1 to 2 minutes.

11. Remove the noodles, drain the water, put them in a clean container, immediately add a little cooked scallion oil and mix well.

12. Add the boiled Kaiyang mushroom soy sauce, mix well and serve.