1.500g red onion peeled, washed and dried, and chopped for later use.

Dry fresh shrimps and chop them for later use.

Lee Kum Kee's lobster sauce is chopped and set aside.

2. Boil the pan until it is dry, and heat it with 1000g blending oil.

3, the oil temperature is 50% hot, pour in the chopped red onion, stir with a spatula, because the red onion is easy to touch the pan and fry.

4. When the red onion floats in the oil pan, turn down the fire and stir slowly, or it will fry at any time.

After frying for about forty or fifty minutes, I saw that the red onion turned brown and completely floated on the oil surface.

6. At this time, pour in100g of shrimp skin powder, and continue to fry on low heat for about 5 minutes to get the fishy smell of shrimp skin.

7. Pour100g of ribs sauce and 60g of chopped lobster sauce into the oil pan and stir with a spatula. Don't let the sauce touch the bottom of the pot.

8. Turn up the fire, and ribs sauce and Douchi sauce will be fried.

9. When the two sauces are fried until they don't sink into the bottom of the pot, fry the black onion oil, turn off the fire and let it cool.

10, put the fried black onion oil into a special basin and put it in a secluded place for later use.