葱油捞面Noodles mixed with sping onion oil

将青葱洗净，切粒；小葱头切片；蒜头切成茸，备用。Wash spring onion, chopped; sliced shallot and garlic, set aside.

汤锅煮融猪油后，先下小葱头，炸至7分熟后，再下蒜茸，炸至金黄，捞起备用。Heat pork lard in wok, sauté shallot till fragrant, add in garlic and fried till golden brown, drain and set aside.

青葱下海盐，抓匀，然后舀入炸葱头蒜茸酥和调味料。Mix spring onion with some sea salt, toss in deep fried shallot and garlic, mix together with seasoning.

小火烧热猪油，趁滚烫倒入作法3的葱蒜混合料拌匀即可（收进干净瓶子内，室温可耐至少1周）。Cook pork lark with low heat, add in fried shallot and garlic, stir well.(Keep into clean jar can last for one week under room temperature).

将拉面煮熟后，过冷河、沥干水份，舀入2汤匙的葱油，拌匀后配以半熟煎蛋享用。Cook ramen and rinse with cold water, drain. Mix 2 tbsp shallot oil with noodle, serve with egg, done.