How to Make Scallion Oil?

Braised Onion Oil (Diced Spring Onions) Prepare the ingredients:1 spring onion, 1 onion, 2 bay leaves, 2 cloves of star anise, 4 cloves of Sichuan pepper, 500 grams of cooking oil

Steps:

Cut the spring onion into segments and dice the onion; keep them ready.Heat the pot with oil until warm, then add in the spring onions, onion, bay leaves, star anise, and Sichuan pepper. Reduce heat to low and fry slowly. Maintain low heat for about 20-30 minutes. Once the spring onions and onions turn light brown, turn off the heat.

Remove the fried spring onions and onions along with the seasonings using a strainer. Allow the oil to cool before storing it in a sealed container in the refrigerator; use as needed.

Tips:

To make the onion oil rich enough, the ratio of oil to onion should be about 2:1, roughly half a pound of onion per pound of oil, though this is not strictly necessary. Definitely do not fry with just a small amount of onion in a large pot of oil.

The onions can be fully blackened if desired, but always keep an eye on them to avoid burning and acquiring a burnt taste.

The entire process should be done using low heat so that the flavor of the spring onions is thoroughly absorbed by the oil.

You may also use small green onions or red shallots instead of large spring onions and onion, creating different flavors for your onion oil.

For ample flavor, the ratio of oil to green onions should be about 2:1, roughly half a pound of green onions per pound of oil, though this can vary.

The green onions can be fried until completely black, but they must be monitored closely to prevent burning and developing an off smell.

Use low heat throughout to ensure the fragrance of the green onions fully infuses into the oil.

Alternatively, use small scallions or red shallots instead of large green onions and onions for a different flavor profile.