How to make & use spring onion oil (葱油)

1. Peel shallot then thinly slice. Wash spring onion then dry thoroughly with kitchen towel/paper. Cut into long sections (separate the white part and the green part).
2. Pour oil into a wok (or a deep frying pan). Heat over medium-low heat. Add shallots then leave to simmer until it becomes lightly brown. Turn off the heat (see note 1 & 2). Take out the shallot pieces with chopsticks.
3. Turn the heat back on. Add the white part of the spring onion. Leave to simmer over medium-low heat until it wrinkles a bit. Add the green part of the spring onion. Turn off the heat when it turns brown (see note 1 & 2).
4. Pour the oil into a sterilized, airtight jar. Store in the fridge and use it within a month. Use a clean spoon each time you use the oil.

A SIMPLE & FAST VERSION:

1. You may use only spring onion and cook on a slightly higher heat thus the simmering time will be shorter. Make sure to observe closely during the process to avoid burning.