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Hsiang Ju Lin, Tsuifeng Lin

*101. Salted Spring Onions (Scallions) in Lard

炒油葱

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Preparation info
  • Serves

    2 to 3

    persons
    • Difficulty

      Easy

Appears in
top 1000Chinese Gastronomy
Chinese Gastronomy

By Hsiang Ju Lin and Tsuifeng Lin

Published 1957

  • About

Ingredients

  • ½ lb. pork fat
  • 6 spring onions
  • 2 level tablespoons

Method

Dice the fat and render it over low heat. Chop the spring onions very finely and sauté them in the lard, adding salt. When the onions are browned, pour the mixture into a small crock or dish, and let it cool. Use as a relish with rice or congee.

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