It's so simple - mixing scallion oil with noodles

1. Put three spoons of water into the pot, bring three spoons of soy sauce (or soy sauce) to a boil, add one spoon of white sugar and bring to a boil. Remove and set aside for later use. The ratio and amount of water and soy sauce can be determined according to one's own taste and the amount of noodles. Water is used to dilute the salty taste of soy sauce while retaining its aroma

2. Cut scallions into sections and chopped scallions for later use.

3. Fry scallion oil: Cool the oil in a cold pot, add chopped scallions, and fry over low heat until fragrant. Set aside for later use. (Scallions do not have the spicy taste of ordinary scallions, but have a special aroma. Fry scallion oil over low heat to avoid the bitterness caused by frying.)

4. Cooking noodles: Bring the water to a boil in the pot, add the noodles and cook until they have just lost their hardness. Then remove them and pour soy sauce and scallion oil over them. Sprinkle with chopped scallions or cilantro and mix well. (It is best to use finer noodles, such as dragon beard noodles, which are more easily flavorful. When the noodles are cooked until they have just lost their hardness, it is the most chewy time.)