Soy sauce, also known as fish sauce, was originally used as dipping sauce for steamed and boiled vegetables in Cantonese cuisine. Its production method is very simple: mix light soy sauce with light soy sauce according to the ratio of 3: 1, then soak the coriander and use it after it tastes. In the early 1990s, with the popularity of Cantonese cuisine, this kind of soy sauce was accepted by foreign cuisines, because it was fresh and salty and had the taste of coriander. The soy sauce of Sichuan cuisine is only based on the soy sauce of Guangdong cuisine, combined with the unique condiments of Sichuan cuisine, and gradually matured. For example, in order to cater to the tastes of Sichuanese, green peppers and millet have been added. Sichuan-style soy sauce from Cantonese cuisine has been widely used in steamed vegetables, boiled vegetables and cold dishes.

Ingredients: Guangdong carrot 400g green pepper 200g millet spicy 200g ginger 100g coriander 250g mushroom 50g soy sauce 400g soy sauce 1200g monosodium glutamate 450g chicken powder 150g fish sauce 600g salad oil 200g.

Method:

1. Cut Guangdong carrots, green peppers, millet peppers and mushrooms. Divide into small pieces; Ginger is broken and coriander is cut into long sections.

2. put salad oil in the pot and heat it to 30% to 40% heat. Add Guangdong carrot, green pepper, millet spicy, ginger, coriander and mushrooms and stir-fry until fragrant. Add 6 kilograms of water to boil, then add coriander and continue to cook for about 20 minutes. Finally, cool off from the fire, and add soy sauce, soy sauce, monosodium glutamate, chicken powder and fish sauce, that is, Sichuan-style soy sauce.

First of all, Sichuan-style soy sauce is not static. For example, according to the needs, some add fresh peppers (a very popular pepper variety in recent two years), and some add spicy oil to make various styles of Sichuan-style soy sauce.