1. Add one onion or several shallots to the simmered scallion oil for a more fragrant aroma. If you like a stronger aroma, you can add star anise and bay leaves. If you like the original flavor, just chives and onions.

2. There should not be too much oil, just cover two-thirds of the green onions.

3. When the oil is slightly hot, add the onion and the white part of the scallion first, cook until the edges of the onion turn slightly yellow, then add the scallion leaves.

4. Be patient and simmer over low heat to avoid burning the pot. When all the onions turn brown, turn off the heat and sauté them with the remaining heat of the oil.

5. Be sure not to cover the pot. The water will not escape. The cooked scallion oil will smell like rotten scallions, and the scallion oil will be completely ruined in one pot.

6. After cooking, take out the shredded green onions and wait for the oil to cool before putting them back into the green onion oil for storage. If you do not take out the fried shallots, the residual heat of the oil will continue to heat the shallots until they turn black and mushy.

7. Freshly brewed scallion oil is not the most fragrant. It will taste better after letting it sit in a bottle for a day.