Production method: 600g of Japanese Wei Lin, 250g of soy sauce, 400g of white crane wine, 250g of thick soup and 0/50g of garlic chili sauce/kloc-are mixed, heated, dissolved and filtered.
The head of the variety of Zhao Shao is sliced scallion and garlic. This juice can be used for cooking silver snow fish, mandarin fish, tooth belt, chicken leg steak and pork chop.
Practice 1 of burning sauce as usual:
Ingredients: Japanese soy sauce 30ml, miso 30ml, cooking wine 30ml, brown sugar 15ml, scallion 1 root (cut into pieces), ginger 1 block (sliced), cinnamon, star anise and garlic cloves (sliced) in proper amount.
Practice steps:
1, put the scallion, ginger slices, garlic cloves, star anise and cinnamon in a small pot, add a proper amount of water and boil over high fire.
2. Add Japanese soy sauce, miso, cooking wine and brown sugar, simmer until the soup is thick, and filter out all the dregs to make the sauce.
Practice 2 of burning sauce as usual:
Ingredients: 2 tbsps of soy sauce, 2 tbsps of syrup (which can be changed into the same amount of honey or sugar), oyster sauce 1 tbsps, half an apple, onion 1/4, and appropriate amount of soy sauce.
Practice steps:
1, clean apples and onions, cut into small pieces, put them in a cooking machine, add 100 ml of water to make juice, and filter out the clean soup with a strainer for later use.
2. Add soy sauce, soy sauce, oyster sauce and syrup to the filtered soup, and stir well to make the sauce.
Practice 3 of burning sauce as usual:
Ingredients: half an onion, 2 celery, half a carrot, garlic cloves 1 piece, 4 tablespoons of sugar, 5 tablespoons of rice wine, 3 tablespoons of oyster sauce, 5 tablespoons of soy sauce and 400g of clean water.
Preparatory work:
Dice onion and celery, shred carrot and slice garlic cloves.
Practice steps:
1, chopped onions, celery, carrots and garlic slices in a pot, add 400 grams of water and boil over high fire, and then simmer for about 10 minute.
2. Filter out the residue in the pot, leaving about 300g of soup base, add white sugar, rice wine, oyster sauce and soy sauce, boil over high fire, and then cook over low fire for 20 minutes to make the sauce.