Scallion Oil Noodles
Tender noodles are tossed in a rich, aromatic scallion oil made from rendered pork fatback and fried green onions, balanced with a savory and slightly tangy sauce.
Story
The process begins by slowly rendering pork fatback to create a warm, savory lard, which is then used to gently fry scallions until they are dry and golden. This fragrant oil is mixed with light soy sauce, vinegar, and a touch of sugar, coating the cooked noodles in a glossy, flavorful glaze. Finished with the crispy fried scallions, the dish is best enjoyed immediately while the aroma is at its peak.
Ingredients
Longxu noodles
to taste
Fragrant scallions
2 stalks
Pork fatback
to taste
Light soy sauce
1 tbsp
Sugar
0.5 tbsp
Mature vinegar
1 tbsp
Dark soy sauce
a few drops
Salt
0.5 tbsp
Instructions
1
Step 1
Use an appropriate amount of pork fatback
2
Step 2
Pour into the pot, add a small amount of water, and simmer over low heat
3
Step 3
Slowly evaporate the water and extract the oil
4
Step 4
When the cracklings are slightly yellow, scoop them out
5
Step 5
Let the remaining lard cool for a while until it is warm
6
Step 6
Wash the green onions and cut them into sections diagonally
7
Step 7
Place into the warmed lard and fry slowly over low heat
8
Step 8
Until the green onions are dry and yellow
9
Step 9
Scoop out the fried green onion sections, and the scallion oil is ready
10
Step 10
Prepare dragon whisker noodles or other noodles
11
Step 11
Put into the pot and cook until done
12
Step 12
While boiling the noodles, prepare the seasoning sauce; add light soy sauce, mature vinegar, white sugar, and salt to the noodle bowl
13
Step 13
Pick the cooked noodles directly into the noodle bowl
14
Step 14
Add 2 spoons of scallion oil
15
Step 15
Mix well
16
Step 16
Finally add the fried green onion sections; it tastes best when eaten hot
