Fruit juice is the flavor spirit of clay pot rice. The seasoning of clay pot rice is very simple, and no seasoning is added when cooking, so the taste of juice is very important. Just pour it on the rice before eating. Soy sauce used directly is salty and has a single taste, so it needs to be mixed with other flavors in the recipe. The only unusual flavor sauce (or fish sauce) can be bought in supermarkets and large wholesale markets.

There are two kinds of fruit juice;

1, garlic oil and minced garlic are added to high-temperature oil for 30 seconds (the time cannot be long), then turn off the fire and add light soy sauce!

2, it's marinade, usually the juice of ribs or pork, and the ingredients are nothing special, just soy sauce, ginger and garlic, as long as it's stewed for a long time until the meat is fragrant to the marinade.

And:

Ingredients: Lee Kum Kee 3500 grams of lobster sauce, 500 grams of sesame sauce, 20 grams of galangal powder, 0/50 grams of chicken powder/kloc-,3 grams of fragrant leaves, 3 grams of dried tangerine peel and 3 grams of star anise.

Production: put all the raw materials into 6 kg of water to boil and simmer for 40 minutes.

Taste type: salty and fragrant

Applicable dishes: mainly used in pottery pots.

Note: It's best not to use it when cooking seafood, because the secondary sauce tastes heavy and will destroy the flavor of seafood itself.

Finally:

1, soy sauce+soy sauce+salt+monosodium glutamate+sugar+fish sauce+oil consumption+pepper+onion+ginger+garlic+coriander+pepper.

2. Stir-fry the onion with oil, drain the water, add water, crystal sugar, soy sauce, a little soy sauce, fish sauce, chicken powder, monosodium glutamate, etc. After boiling and filtering, you can make the sauce for clay pot rice.

3. Sauce: 20ml delicious sauce 65438 4 teaspoons 5ml seasoning sauce (or fish sauce) 0 teaspoon 10ml salt 1/4 teaspoons 1g sugar 1/2 teaspoons 3g chicken essence 1/4 teaspoons1.