Ingredients: pickled pepper 30g, dried seaweed 40g, refined salt 15g, sugar 70g, chicken essence 5g, monosodium glutamate 20g, white vinegar 80g, broth 150g, water starch 10g, salad oil 80g, Lee Kum Kee Rong Chili sauce 100g.

Method:

1. Chop pickled peppers into paste, soak dried seaweed in warm water at 60℃ for 5 minutes, remove and chop into fine particles.

2. Heat the salad oil to 50% in a wok, then put the rice grains into the sea, add pickled peppers, garlic hot sauce, onion and ginger rice, stir-fry into broth, add seafood sauce and tomato sauce after boiling over high fire, add refined salt, monosodium glutamate, chicken essence, white sugar and white vinegar, and finally thicken with water starch.

Ingredients: mutton, fish head, crucian carp, clam, crab, salt, monosodium glutamate, pepper, chicken powder and high-grade bone soup. The fish head is fried first, then slightly fried, and then stewed with other raw materials.

Features: It has a unique effect of enhancing fragrance and freshness, showing the delicious taste of raw materials. Suitable for stewing, stewing, stewing and other dishes.