Scallion Noodles
1.
Cut the head of Jiwei shrimp, remove the shell, save the head for later use
2.
One green onion, shredded and set aside
3.
Onion, half shredded, half cut into pieces, and ginger cut into thick slices
4.
Heat oil in a wok and stir the shrimp heads until they change color
5.
Add ginger slices
6.
Add onion shreds and fry for a fragrant flavor
7.
Finally, add the shredded green onions and turn on a low heat until you can smell the fragrant green onions.
8.
In the meantime, you can fish out some shredded green onions that have not been stir-fried, and set aside at the end. The rest can be kept on a low heat.
9.
Stir fry until it is fragrant. You can set the saute aside, put the pan at an angle, then squeeze the oil out of the saute and let it drain slowly and naturally. Keep the fire low during this step. At the same time, set up another pot to boil water, add salt and put two slices of dough.
10.
Add some oyster sauce and soy sauce to the prepared bowl, try the amount of noodles
11.
Take the cooked noodles out and put them in a bowl with soy sauce and oyster sauce, and pour the boiled scallion oil. Because the scallion oil is always hot, you can still hear the sound of sizzling. \nIf you like fast noodles, add a little green onion and you can eat it, but I'm going to add some ingredients.
12.
Add some scallion oil from the pot, and stir-fry the Jiwei shrimp until the color changes
13.
Add the diced onion and stir fry together, add some black pepper and salt to taste, and it will be out. I put the shrimp and onion directly on the noodles.
Tips:
There are also some fried things like thousand-page tofu in my finished product. They are the special product of our hometown, and they are not mentioned here because they are basically not available in other places. The scallion noodles with prawns are already very good. \nMy ingredients are too much to block the noodles, and finally I can only put the shrimp on the plate to make the noodles, hahaha
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