Seafood is delicious and comes in many varieties, with a variety of cooking methods. Cantonese cuisine flavor of seafood dishes, mostly follow the Qing Dynasty gourmet Yuan Mei put forward the "taste to be thick, not greasy, taste fresh, not thin" principle to reflect the tender and fresh "steamed" and "white burnt" and other techniques. Steaming" and "white-frying" are the main techniques to reflect the tenderness and freshness of the food. As a result of these characteristics of Cantonese cuisine, a special sauce for cooking seafood - "seafood soy sauce" was created. The "seafood soy sauce" of Cantonese cuisine is also known as "shrimp pump", which is made by mixing various ingredients with soy sauce, dark soy sauce and other seasonings, and has a fresh aroma and flavor that cannot be achieved by general soy sauce. Originally, there was only one type of "seafood soy sauce", the dark-colored "seafood soy sauce". also known as "black fish sauce", but now there is another light-colored transparent "seafood soy sauce", also known as "white fish sauce". Here I deliberately two "seafood soy sauce" method is described below. Raw materials: top quality soy sauce 500 grams of MSG 150 grams of sugar 75 grams of parsley 100 grams of pangasius bones (fried) 1000 grams of fresh water 1000 grams of chicken 20 grams of soy sauce 100 grams of soy sauce 50 grams of ginger 100 grams of sesame oil 75 grams of fish sauce 100 grams of oyster sauce 100 grams of chicken 150 grams of pepper 20 grams of production: frying pan on the fire under the fragrant oil exploded scallions Ginger and fried pangasius bones with the frying, under the fresh water and other The water and other seasonings. Simmer for 2 hours. Dark colored seafood soy sauce? Blackfish sauce Preparation 1 Ingredients: pangolin bones 750 grams, 500 grams of carrots, 250 grams of coriander, 500 grams of soy sauce, 350 grams of dark soy sauce, 150 grams of sugar, 60 grams of monosodium glutamate (MSG), 100 grams of chicken broth Preparation: pangolin bones, carrots, coriander, cleaned, put into a pot, mixing 5,000 grams of water, with a large fire to boil, and then switch to a small fire to simmer until the soup flavor, filter the dregs of the material, add soy sauce, dark soy sauce, sugar, MSG, chicken broth, and so on. Add soy sauce, sugar, monosodium glutamate, chicken essence, and then boil the soup, skim the surface froth, and put it into a container, ready to use. Preparation 2 Ingredients: 1000g light soy sauce, 100g dark soy sauce, 1000g light soup, 150g fish sauce, 100g Hua Diao wine, 120g sesame oil, 130g Meijifresh soy sauce, 60g oyster sauce, 350g chicken broth, 150g monosodium glutamate, 50g sugar, 10g pepper, Preparation: Put all ingredients into a pot, mix with 1,500g of water, and then bring to boil, then put into a container and serve. Preparation 3 Ingredients: 250g dried scallops, 1000g light stock, 100g ginger, 400g light soy sauce, 250g dark soy sauce, 50g sugar, 50g monosodium glutamate, 50g pepper, 5g Preparation: soak the dried scallops in water for about 3 hours, remove them and put them into a pot, add the stock, ginger, and steam for about 2 hours. Pat broken, into the cage steamed for about 2 hours out, filter off the dregs to stay soup, and then pour the soup into the pot, add soy sauce king, king of old soy sauce, sugar, monosodium glutamate and pepper, boil after skimming the surface froth, loaded into the container can be used. Light-colored seafood soy sauce? White fish sauce Ingredients: white soy sauce 500 grams of fish sauce 200 grams of light two soup 7500 grams of fish bones 500 grams of Jinhua ham bone 500 grams of carrots 300 grams of coriander 300 grams of pepper 100 grams of monosodium glutamate 60 grams of chicken 50 grams of sugar 150 grams of production: fish bones cleaned, Jinhua ham bone into a pot of boiling water out of a water, together with the pot, add light two soup, carrots, coriander and pepper grains crushed with a large fire after boiling. After the fire boiled, turn to a small fire simmer until the soup is still 5000 grams, filter off the dregs, add white soy sauce, fish sauce, monosodium glutamate, chicken essence, sugar, to be soup and then boil, skimming the surface froth, pot loaded into the container, can be used. [Note] with seafood soy sauce can be cooked "white burnt shrimp", "steamed grouper", "steamed sea fresh" and other dishes