1, 500 grams of red onion peeled, washed and dried water, chopped and spare.

Fresh shrimp skin dry and chopped spare.

Chop the Lee Kum Kee black bean sauce and set aside.

2, the pan dry, pour 1000 grams of blended oil heating.

3, oil temperature 50% hot, pour in the chopped red onion, keep stirring with a spatula, because the red onion is very easy to stain the pan fried batter.

4, wait for the red onion to float up in the frying pan, turn down the heat and slowly fry, during which you have to keep stirring, otherwise it will be fried at any time.

5, about forty to fifty minutes after the frying, see the red onion head into light brown, completely floating in the oil surface.

6, at this time pour in 100 grams of shrimp powder, continue to fry on low heat for about 5 minutes, frying out the fishy flavor of shrimp.

7, the frying pan poured into the 100 grams of pork chop sauce and 60 grams of chopped black bean sauce, with a spatula continue to stir constantly, can not let the sauce stain the bottom of the pan.

8, turn up the heat, and fry the ribs sauce and black bean sauce to bring out the flavor.

9, wait for the two sauces to float, no longer sink to the bottom of the pot, then the black onion oil is fried, turn off the heat and let cool.

10, the fried black onion oil into a special pot, leave to taste can be used.