Gather all the ingredients and peel the shallot. Slice the shallot evenly into rings about 2 mm thick, being careful not to make them too thin. Sprinkle salt over the sliced shallot and let it sit at room temperature for about 15 minutes to draw out the moisture. After 15 minutes, use a kitchen towel to thoroughly dry the shallot.
Pour oil into a saucepan or wok, just enough to barely cover the shallots. Heat the oil on medium-high heat. To test the heat, drop one piece of sliced shallot into the oil. If it starts to bubble, the oil is hot enough to add the rest of the sliced shallots.