1. Cut the noodles into the pot and cook until they are eight or nine mature
2. fish out
3. Soy sauce with sugar to make juice
4. Wash and cut the shallots
5. Put oil in the pot, which is slightly more than stir-frying. After heating, add green onion and stir fry a few times
6. Pour in the sauce, boil the scallion oil
7. Scallion oil on top
8. Sprinkle with chopped green onion
9. A bowl of fragrant scallion oil noodles is OK
10. This small noodle is a Shanghai flavor, with the characteristics of sweet, salty and fragrant.
11. If you eat it in the summer, my northern cook has improved it like this: Served with refreshing cucumber and white radish dipping sauce, a refreshing meal!
