Raw materials: 30 grams of pickled chili peppers, 100 grams of garlic chili sauce, 50 grams of tomato sauce, 10 grams of ginger rice, 10 grams of ginger, 30 grams of green onions, 50 grams of seafood sauce, 40 grams of seafood, 15 grams of refined salt, 70 grams of sugar, 5 grams of chicken essence, 20 grams of monosodium glutamate, 80 grams of white vinegar, 150 grams of broth, 10 grams of water starch, 80 grams of salad oil.

Methods: 1, pickled peppers chopped into dices, seaweed soaked in 60 degrees of warm water for five minutes to remove chopped into small particles.

2, casserole on the fire, put salad oil burned fifty percent hot, into the seaweed grains, and then into the diced pickled pepper, garlic sauce, green onions and ginger rice stir-fried incense mixed with broth, boiled over high heat into the seafood sauce, ketchup, seasoning salt, monosodium glutamate (MSG), chicken essence, sugar, white vinegar, and finally thickened with water starch, pots and pans into the vessel can be.