1. Chopped chives and onions
2. Add the right amount of corn oil to the pan, add onions and shallots
3. Slowly simmer on a low fire until the onions and shallots are golden brown
4. Take out the onion and green onion, pour out most of the onion oil and save the bottom oil for later use
5. Scallops and sea rice are softened with cooking wine
6. Heat the scallion oil left in the pan, pour the soaked scallops and sea rice and stir fry
7. Add light soy sauce and dark soy sauce to a boil with a little water
8. Cook until the juice thickens, turn off the heat and set aside
9. After boiling water in the pot, add the noodles and boil, add cold water and cook again until cooked
10. Remove the noodles and serve on a plate
11. Pour the cooked scallops and sea rice with the sauce, and mix well when you eat
Tips:When making scallion oil, be sure to simmer it slowly over low heat!
Scallion oil can be boiled and eaten slowly!
