Scallion Oil

Method5 steps

1. 1

   Soak the Dried Shrimp

   泡发开洋

   Soak the dried shrimp in 50°C warm water, add 10ml cooking wine (Shaoxing) to remove fishiness, soak for 10 minutes, then drain.

   开洋泡入 50 度温水中，加入 10ml 料酒去腥，泡 10 分钟后取出沥干水分

   ⏱10 min

   • 💡 The dried shrimp must be thoroughly drained or patted dry with kitchen paper, otherwise they will cause violent splattering in hot oil.开洋必须彻底沥干或用厨房纸擦干，否则入油锅会剧烈溅油
   
2. 2

   Prep the Scallion and Cilantro

   预处理葱和香菜

   Wash the scallion and cilantro, cut into 5cm lengths, and pat dry.

   葱，香菜洗净，切成 5cm 长的段，擦干表面水份

   ⏱3 min

   • 💡 Moisture is the main cause of oil splatter — make sure all ingredients are dry.水分是溅油的元凶，请务必保证食材干燥
   
3. 3

   Prep the Onion

   预处理洋葱

   Cut the onion into thin strips, blanch in hot water for 5 minutes, then drain.

   洋葱切成丝，在锅里用热水煮 5 分钟，取出沥干水份

   ⏱7 min

   • 💡 Blanching removes the onion's pungency and helps it release a sweeter aroma during frying.水煮可以去除洋葱的辛辣味，使其在炸制过程中更易释放甜香
   
4. 4

   Slice the Ginger

   切姜片

   Peel the ginger and slice it.

   姜去皮，切成片

   ⏱1 min

   • 💡 Cut the ginger slices slightly thick to prevent them from burning too quickly.姜片可以切得略厚一些，防止过快炸糊
   
5. 5

   Infuse the Scallion Oil

   熬制葱油

   Pour all the cooking oil into the wok, add the prepped ingredients, and fry over medium-low heat for 20 minutes.

   锅里倒入全部油，放入上述预处理好的材料，开中小火炸 20 分钟

   ⏱20 min

   • 💡 Keep the heat at medium-low throughout. Watch the color of the ingredients — turn off the heat once the scallion pieces turn golden and brittle.全程保持中小火，观察食材颜色，待葱段变黄焦枯即可关火
   • 💡 Stir occasionally during infusion to ensure even heating.熬制过程中可偶尔搅拌，确保受热均匀