1. Selection of raw materials: Super Pixian bean paste baked in Sichuan for 3 years, with high-quality butter and 8 secret spices as the main raw materials;

2. Raw material treatment: The reason why we only choose 3-year-old super bean paste is because the longer the fermentation cycle, the stronger the sauce flavor, and the more fragrant it will be after eating; Raw butter has a particularly unpleasant smell. After high-temperature cooking, it is smelted and deodorized to remove the peculiar smell of butter, and the processed butter is rich in flavor.

3. Production technology: Fermented products need to undergo complex biochemical reactions, and many impurities will be produced in this process. We have done statistics. It was found that the amount of inedible foreign bodies and impurities in about 1 ton of raw bean paste was as high as 20KG, accounting for 2%. The kitchen classifies these foreign bodies and impurities, removes them one by one by using X-ray machine, powerful magnet, manual picking, precipitation, depilation and other processes, and finally extracts the products according to the national standards of sauces through sterilization.

4, finished products: Zhenchu Maoxuewang seasoning is spicy but not dry, hemp and moderate, oily but not greasy. The aroma is rich. Hemp, spicy, fresh and fragrant is a classic flavor sauce. In addition to making classic Mao dishes, it can also make strings.

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1, Mao Wangxue was born in Bashu, but now it has become popular all over the country, loved by men, women and children, and has a tendency to go abroad and go to the world. Run, Mao!

2, this dish needs to deal with more main ingredients and seasonings, such as pepper, pepper, oil, salt, cooking wine, monosodium glutamate, vinegar, soup and so on. Even experienced chefs should be especially careful when cooking this dish. More points are too much, less points are light, and hemp, spicy, spicy, fresh and fragrant are indispensable;

3. Zhenchu handed over such a difficult ingredient technology to a professional R&D team. After many trips to Bashu, material selection, countless improvements and personal guidance of consultants, Zhenchu restored the traditional flavor of Maoxuewang to the maximum extent, and launched this Zhenchu Maoxuewang seasoning, which not only solved the chef's material problem, but also made it easier for food lovers to cook the chef's authentic Sichuan flavor.