Well, I am just reading a recipe now.
He/she is using
70 gram green onion (scallion), 30 gram ginger, and 1 teaspoon of salt.
I would say I use equal weight of green onion and ginger, and I add salt to taste… my recent one is:
100 gram green onion, 100 gram ginger and 1 teaspoon of salt. Essentially, I have less salt. Come to think of it, I think his recipe is actually probably more normal. I may have used more ginger than most people do. I should have cut it down.
Yes, I would say it is quiet salty. You won’t use a lot on your meat. Yes, I think you are right. It looks very similar to Vietnamese scallion oil. I think the main difference is that I would add the hot oil to the ingredients, as oppose to adding the ingredients to the hot oil and pan.
To me, it is just a very simple sauce to make. Just ginger, green onion and salt, and then add hot oil. There is no expensive ingredient, no long prep time, and no long cook time.
