As for the ratio of onion and ginger, it depends on the individual, but it is best to match the ratio of onion and ginger at 7: 3. Then pour the oil in the pot, and when the oil is heated to a moderate degree with low fire, add Jiang Mo and chopped green onion at the same time (the oil-oil ratio should be kept at 2: 1), and constantly stir the seasoning in the pot, so that the flavor of onion and ginger can better penetrate into the warm oil, and then add salt to enhance the flavor of the seasoning.

Note that when making this ginger onion, the whole process is actually in the oil pan for 2-3 minutes, and the oil pan should always be in a small fire state. As for the problem of saltiness, it depends entirely on the feeling of cooking, because you can't taste it (the temperature of oil is not suitable for this).