Cong you ban mian

Prepare the scallions: Slice 100g of scallions into 5cm lengths. Thinly slice the remaining 50g of scallions for garnish and set aside.

Make the scallion oil: Heat peanut oil in a wok over medium-low heat. Add the 5cm scallion lengths to the hot oil. Fry gently, stirring occasionally, until the scallions are deeply browned and crispy, which will take approximately 15-20 minutes. Carefully remove the crispy scallions from the wok with a slotted spoon and set them aside. Keep the fragrant scallion oil in the wok.

Prepare the sauce: In a small bowl, combine light soy sauce, dark soy sauce, granulated sugar, and Shaoxing wine. Stir until the granulated sugar is fully dissolved.