Recipe = A ingredient (1 kg of carrot strips, 1 kg of celery segments, 1 kg of celery sections, 1 kg of fried crispy soybeans, 2 pairs of coriander stalks, 1 luo han guo, 5 slices of licorice, 2 kg of flower crab pieces with slippery oil), 800 ml of Meiji umami juice, 1 kg of Swastika soy sauce, 1 kg of rock sugar, 4 pairs of monosodium glutamate, 3 pairs of chicken essence, 8 pounds of fish sauce, 2 pairs of Haitian old soy sauce, 2 pounds of homemade ginger juice (ginger and water are juiced according to the ratio of 10:3), 25 grams of pepper powder, 2 pairs of flower carving wine.
Production process;
First, put in the pot A material, pour in water, 14 pounds, boil on high heat, change the heat to boil until the remaining 10 pounds of water, second, fish out the slag, put in the remaining ingredients, and simmer the aroma on a low heat.
The crispy soy beans are placed directly into 70% hot salad oil, soaked over low heat until the skin is crispy, and fished out of the oil control. Taste = salty and fresh.
Scope of application: Suitable for seasoning various seafood dishes steamed or incandescent.
Storage method: Sealing container storage 5 heavens for room temperature
