Ingredients: garlic slices10g, Jiang Mo10g, onion segments15g.

Seasoning: dried red pepper 5g, wet powder 15g, pepper 15g, bean paste 10g (chopped), cooking wine 5g, sugar 10g, vinegar 10g, salt 2g, monosodium glutamate 2g, oil 50g.

Methods: The white sweet and sour monosodium glutamate in wet raw flour cooking wine was enough to make juice. Heat the oil and put it into the onion. Stir-fry the dried red pepper and pepper bean paste until fragrant. Pour in the sauce and bring to a boil.

Features: the sauce is rich, and all kinds of seasonings are mixed in one dish, which is unique.

Fish sauce:

Ingredients: 20g of white sugar, cooking wine, 0/0g of rice vinegar/kloc-0, 0g of soy sauce15g of wet starch15g, enough to make juice for later use; Chop onion (10g), ginger (10g) and garlic (two petals); Chop red pickled pepper 10g.

Method:

When 75g of vegetable oil is heated to 150℃, the minced onion, ginger and garlic are put into a pot and sauté ed until fragrant, then the pickled pepper is added and sauté ed until red, and then the mixed sauce is poured in. When it becomes thick and transparent, it is the fish-flavored sauce.

Features: sour, spicy, salty and sweet, red and bright sauce, combined with fish flavor. Sichuan cuisine is original, without fish shadow, but it has fish flavor and fish sauce.

thick pepper/chilli sauce

Zanthoxylum bungeanum, pickled pepper water (lantern pepper), wild mountain pepper water, Hunan Chili sauce, white rose wine, soy sauce, Laoganma lobster sauce, onion slices, ginger slices, soy sauce, salt, monosodium glutamate, sugar, carved wine and oyster sauce.

Soy sauce is made of soy sauce, monosodium glutamate, sesame oil and fresh soup. It has three colors: red, black and salty. Used to mix or dip meat ingredients, such as chicken in soy sauce.

The ingredients of shrimp oil juice are shrimp, salt, monosodium glutamate, sesame oil, Shao wine and fresh soup. The practice is to stir-fry shrimp seeds with sesame oil first, then add seasoning to boil, which is white and salty. Can be paired with vegetarian dishes, such as shrimp oil and winter bamboo shoots.

Oyster sauce is made of oyster sauce, salt, sesame oil and fresh soup. It is brown and salty. Used to mix meat, such as chicken in oyster sauce and sliced meat in oyster sauce.

Zanthoxylum bungeanum juice is made from raw pepper, raw onion, salt, sesame oil, monosodium glutamate and fresh soup. Zanthoxylum bungeanum and raw onion are finely chopped, and evenly mixed with seasoning, either green or salty. Mix meat, such as pepper chicken slices, pheasant slices, tenderloin slices, etc. Avoid using cooked pepper.

Onion oil juice is made of raw oil, chopped green onion, salt and monosodium glutamate. After adding the oil, stir-fry the chopped green onion until fragrant, that is, onion oil, and then mix the seasoning, which is white and salty. Used for mixing poultry, vegetables and meat raw materials, such as scallion chicken.

Mustard sauce is made of mustard powder, vinegar, monosodium glutamate, sesame oil and sugar. Practice with mustard powder mixed with vinegar, sugar, water into a paste, let stand for half an hour and then add seasoning to reconcile, which is light yellow and salty. Suitable for matching with meat and poultry, such as mustard and shredded pork belly.

Ginger juice is made of ginger, salt, monosodium glutamate and oil. Ginger is squeezed out and mixed with seasoning, which is white and fragrant. It is best to match poultry meat, such as ginger chicken pieces and chicken breast.

Garlic paste is made of raw garlic cloves, salt, monosodium glutamate, sesame oil and fresh soup. Mash garlic cloves into mud, add seasoning and fresh soup to make them white. Suitable for vegetarian dishes, such as white meat with garlic paste and beans with garlic paste.

Soy sauce vinegar sauce is made of soy sauce, vinegar and sesame oil. After blending, it is reddish and salty with acid. Used to stir-fry vegetables or stir-fry, both vegetarian dishes and vegetarian dishes are suitable, such as fried waist slices.

Red oil juice is made of red pepper oil, salt, monosodium glutamate and fresh soup. It is red and salty. Used to mix vegetarian dishes, such as red oil chicken strips, red oil chicken, red oil bamboo shoots, red oil tenderloin, etc.

Pepper juice is made of white pepper, salt, monosodium glutamate, sesame oil, garlic paste and fresh soup. After blending into juice, it is mostly used for frying, mixing meat and aquatic raw materials, such as mixing shredded fish and fresh and spicy squid.

The raw materials of fresh fragrant juice are sugar, vinegar, pepper, ginger, onion, salt, monosodium glutamate and sesame oil. Shred pepper, ginger and onion, stir fry, add seasoning and fresh soup to make juice, which is brown and sour. It is mostly used to pickle vegetables, such as hot and sour cabbage and hot and sour cucumber.

Vinegar ginger juice is made of yellow balsamic vinegar and ginger. Ginger is cut into powder or silk and blended with vinegar, which is brown and sour. Suitable for mixing fish and shrimp, such as Jiang Mo shrimp, Jiang Mo crab, and ginger cook the meat.

Hot sauce is made of soy sauce, vinegar, sugar, salt, monosodium glutamate, spicy oil, sesame oil, pepper noodles, sesame powder, onion, garlic and ginger. Used to mix main ingredients, suitable for both meat and vegetables, such as spicy chicken strips, spicy cucumber, spicy belly, spicy waist slices and so on.