Sauce made from noodles with scallion oil in Shanghai should be cut into small pieces. Soak the shrimps in warm water, put oil in the wok, and slowly fry the scallion pieces with low fire. When the scallion color begins to turn yellow and the skin is slightly tiger skin color, stir-fry the soaked dried seaweed, add a little salt, and continue to stir-fry until a strong onion flavor floats out. Add soy sauce and burn it back. After the onion absorbs soy sauce, it is dark brown in color, soft and salty. Soy sauce is inevitably concentrated in boiling oil, and it melts into a lot of onion flavor. When frying onion oil, you can put less salt or no salt, because you have to add steamed fish and soy sauce at last, and the salty taste is basically enough. Put the shallots in the oil pan and stir-fry them slowly. Stir-fry the shallots until they are yellow and crisp. If the heat is not enough or over-cooked, the shallots' fragrance must be fully aroused.

Noodles with scallion oil is a kind of home-made pasta with noodles, lard, shredded cucumber, onion, ginger, salt, chicken essence, soy sauce, sugar, cooking wine, cinnamon and aniseed as ingredients. Usually, cooked noodles are mixed with scallion oil. It is also a famous food in Shanghai. The noodles are tough and smooth. The varieties include kai yang scallion noodles and kai yang delicious noodles, and the scallion oil is also very fragrant.

The method is simple, the materials are not complicated, and it is easy to make. It only needs shallots and noodles, and some ingredients.