2 tbsp sweet noodle sauce, 1 tbsp soy sauce, 1 tsp wine, 1 tsp sugar, a pinch of MSG.

Scallion Sauce:

1/2 tbsp soy sauce, 1/3 tsp salt, 1 tsp sugar, 1/3 tsp pepper Sour and Spicy Sauce Ingredients: 1 green onion, 2 slices ginger, 3 cloves garlic, 2 green chili peppers, 2 red chili peppers. Seasoning: 1 tsp soy sauce, 1 tsp sugar, 1 tsp wine, 1 tsp vinegar, 3 tsp bean paste, 1/2 tbsp corn starch. Directions: Wash green onion, peel ginger, peel garlic and cut into small pieces; remove seeds of red and green chili peppers and cut into fine pieces; heat 1 tbsp oil in a pan, add chopped green onion, ginger and garlic and stir-fry; add soy sauce and mix well; pour in 1/2 cup water and thicken with cornstarch; sprinkle green and red chili peppers over the top.

Garlic Sauce

Ingredients: 20 cloves of garlic, 1 tbsp sugar, 3 tbsp soy sauce, 60cc cold water, 1 tsp sesame oil. Directions: Peel the garlic, drain and mash it into a paste, add the other ingredients and mix well.

Sweet Chicken Sauce

Ingredients: 3 red chili peppers, 5 garlic cloves, 1/2 tbsp brown sugar, 1/2 cup white vinegar. Directions: Cook all ingredients in a saucepan over low heat for 5 minutes, remove from heat and allow to cool before pureeing in a juicer.

Barbecue Sauce

Ingredients: 3 tbsp soy sauce, 3 tbsp oyster sauce, 3 tbsp maltose, a pinch of five-spice powder, a pinch of pepper, 2 tbsp minced garlic, 1 tbsp wine, 400cc water (about 1?-2 cups). Directions: Simmer all ingredients together in a pot over low heat until thickened.

Scallion Sauce

Ingredients: 75g red onion, 1/2 cup sesame oil, 1 tbsp pepper, 2 tbsp salt, 3 tbsp peanut oil, 2 tsp mirin, 2 cups cold water. Directions: Remove the outer membrane of the red onion and slice it into a pot with peanut oil and sesame oil. Fry the sliced red onion on low heat until golden brown and crispy, then remove it from the pot. Let the oil cool down and add all the ingredients and the sliced red onion. Remarks: You can use the oil chicken sauce to fry rice, fried noodles, fried vegetables, or marinate chicken thighs in the oil chicken sauce for about 1 hour, wash the rice and add an equal amount of water and then marinate the chicken thighs slightly cut into the rice and steamed together into oil chicken rice, the sauce can be stored in a glass jar in the refrigerator can be kept for about 7-8 days.

Vinegar Sauce

Ingredients: 1/2 cup ketchup, 1/2 cup white vinegar, 1/2 cup sugar, 1/2 tsp dark vinegar, 1/2 cup cold water, 1 tsp cornstarch, 1 tsp sesame oil. Directions: Heat all ingredients in a container of water until the sugar dissolves, let the cooked sauce cool and then fill the container. Remarks: Vinegar sauce has a sweet and sour flavor and is ideal for cooking seafood. Pour it over fried fish, shrimp, flowers, ribs and tofu when it is hot. The finished sauce can be stored in a glass jar in the refrigerator for 3-5 days.

Fried Sauce

Ingredients: 150 grams of ground pork, 5 slices of dried beans, 1 green onion, 3 cloves of garlic, 2 slices of ginger. Seasoning: 3 tbsp sweet noodle sauce, 2 tbsp bean paste, 2 tbsp rice wine. Directions: Wash and cut dried beans into thin slices, mince garlic and ginger. Heat 3 tbsp oil in a wok and stir-fry the minced pork and dried beans. Stir fry the ginger, garlic and green onion in the remaining oil, then add the minced pork and dried beans, cook over low heat and season to taste.

Chili oil

Ingredients: 100 grams of chili powder, 1 branch of green onion, 2 slices of ginger, 2 star anise, 1 tbsp of pepper. Directions: Put the chili powder in a bowl and add 1 tbsp water to mix well. Heat 1/2 cup oil in a pot and add onion, ginger, star anise and pepper to stir, remove the residue and pour in the chili powder to mix well.

Five-flavor sauce

Ingredients: 1 tomato, 50 grams of ginger, 2 red chili peppers, 30 grams of cilantro, 5 cloves of garlic. Seasoning: 3 tbsp tomato paste, 1 tsp sugar, 1 tsp vinegar, 1/4 tsp salt, 1 tsp sesame oil, 200 cc cold water. Directions: Wash all ingredients and cut into small pieces, put them into a juicer, and then add in the seasoning to make a homogeneous puree. Note: The five-flavor sauce is suitable as a dipping sauce for seafood dishes. Since this sauce is time-consuming to make, you can make some extra and store it in the refrigerator for about 1-2 months.

Spicy Sauce

Ingredients: 2 tbsp sesame paste, 2 tbsp soy sauce, 1 tsp vinegar, 1 tbsp sesame oil. Directions: Add all ingredients together in a pot and mix well.

Chili oil

Ingredients: 100g chili powder, 1 scallion, 2 ginger slices, 2 anise, 1 tbsp peppercorns Directions: Add chili powder to a bowl with 1 tbsp water and mix well. Heat 1/2 cup of oil and add onion, ginger, star anise and peppercorns. Strain out the residue and pour in the chili powder and mix well

Five Flavors Sauce

Ingredients: 1 tomato, 50g of ginger, 2 sprigs of red chili pepper, 30g of cilantro, 5 cloves of garlic. Seasoning: Tomato Sauce 3 tbsp, Sugar 1 tsp, Vinegar 1 tsp, Salt 1/4 tsp, Sesame oil 1 tsp, Cold Boiled Water 200cc Directions: Wash and cut all ingredients into small pieces. Wash and cut all ingredients into small pieces and put them into a juicer. Add seasonings and puree until it becomes a homogeneous paste. Note: Tomato sauce is suitable for dipping in seafood dishes. Since it takes time to make this sauce, you can make some more of it and put it in the refrigerator for about 1~2 months

XO Sauce

How to make it Ingredients: 150g of scallops, 3 slices of halibut, 75g of ham, 20g of shrimp, Garlic 10 cloves, 3 chili peppers Seasoning 2 tbsp wine, 4 tbsp oyster sauce, 1 tbsp sugar, 1/2 tsp pepper, 1 cup dried scallop juice

How to make it 1. Wash the dried scallop, soften it, and steam it in a pot for half an hour with water. 2. Deep-fry the halibut in a bowl of oil over low heat, remove from the pan and chop; chop the other ingredients separately. 3. Use a bowl of oil to stir-fry garlic, then add the dried scallops and other ingredients and stir-fry evenly, add all the seasonings when the flavor comes out, stir-fry well and then simmer for half an hour over low heat. 4. When the soup to close to a little dry, the water has been absorbed and the pot overflowed with oil when you can be dished out, canned.