How to make duplicate soy sauce for coleslaw?

Sichuan soy sauce (also known as compound soy sauce or copy soy sauce), basically, is the Sichuan cuisine, whether it is stir-fried vegetables or coleslaw and even copious such snacks are essential all-purpose soy sauce, although each family has its own method, today and share with you my summary of the Sichuan compound soy sauce boiling method. The advantage of this boiled soy sauce is that the flavor is mellow, rich in flavor, and it is cooked soy sauce, mixing vegetables better, mixing noodles is also OK. It is an indispensable accompaniment to Sichuan cuisine, as is red oil. Note 1. must use non-stick pan, metal pan will have a paste flavor 2. after boiling over high heat, must use the smallest fire slowly simmering, otherwise it will be paste pot or control the total amount of salt. 3. base soy sauce choose the most common soybean soy sauce, do not need to use flavorful fresh, Donggu Yipinxian this kind of fresh flavor soy sauce. Ingredients: ordinary soybean soy sauce 500 grams of purified water 350 grams of rock sugar 20 grams (like sweet and moist can be changed to brown sugar 20 grams of rock sugar 10 grams, the South like to eat sweet friends, brown sugar and rock sugar each doubled.) Spices: anise 2 cinnamon 1 small piece of pepper 30 strawberries half fruit half fruit half Shannai 3 slices of leaves 3 pieces of cumin a little bit Pericarp a little bit (too much trouble you can only use leaves, cinnamon, anise, pepper, these supermarkets in the spice cabinet have) Accessories: celery 70 grams of ginger 30 grams of carrots 30 grams of onions 120 grams of cilantro 40 grams of sauce 20 grams of dry shiitake mushrooms, dry hazelnut mushrooms, a **** 10 grams, cleaned and hydrated, clenched Dry water into the pot (can not be added, or replaced by 25 grams of fresh baby shiitake mushrooms) dried scallops, 10 grams of seaweed, washed (can not be added, you can also add fresh oysters, that is, oyster sauce type compound soy sauce. Similarly, nori, wakame can also be added in small quantities to provide fresh flavor) Directions 1. Cut vegetables into small pieces or small slices to facilitate the rapid release of flavor, together with the accessories, spices, sugar into the pot, add 350 grams of purified water, high heat boil and then turn to a low heat and simmer for 15 - 20 minutes. 2. When the time is up, add soy sauce, bring to a boil and simmer over low heat for 25-20 minutes, in the middle of which you need to use a secret drain to fish out the residue, to prevent the spices from simmering for too long and becoming bitter. Fish up with the back of the spoon to squeeze the dregs inside the leak, do not waste the soy sauce juice. 3. Stirring while minimizing the heat, simmer until the liquid is slightly thick and hang the spoon, turn off the heat and put into containers. Let cool and strain immediately placed in the refrigerator, slow flavor overnight, the next day can be served.

By Shou Chong not Shou Yin

Ingredients

Main Ingredients

Soybean Soy Sauce 500 grams Xinhe June Fresh or Luhua Black Bean Soy Sauce

Pure Water 350 grams

Sugar Brown Sugar 20 grams, Rock Sugar 10 grams

Spice

Angle Anise 2

Guijia Peppercorns 1 piece

Da Hong Pao Pepper 30 pcs

Cao Guo ? pc

Aromatic Fruit ? pc