Ingredients for the steamed fish soy sauce I made at home: celery, shallots, ginger slices, peppers, onions, a few mushrooms, parsley, a few bay leaves, earth fish,

Method: Boil bone broth in a pot, add celery, shallots, ginger slices, coriander, and carrots , bay leaves, peppers, onions, mushrooms, parsley, earth fish, boil over low heat to make mixed vegetable water.

Use 1 pound of mixed vegetable water, add 4 taels of light soy sauce, and Maggi fresh soy sauce Bring 0.8 taels, Thai fish sauce 0.6 taels, MSG 0.5 taels, chicken powder 0.4 taels, and rock sugar 0.5 taels. Bring to a boil and pour out to make hot pot dipping sauce or claypot rice soy sauce. Chop a few wild peppers and stir-fry with a little oil until fragrant. , just pour it into the boiled steamed fish soy sauce. If it is not used up, it can be stored in the refrigerator for about 5 days (longer below 0 degrees). Note: After steaming the fish, pour out the water in the plate first and then top the fish. Put some shredded green onions and drizzle with hot oil and finally add steamed fish soy sauce to bring out the flavor

Chicken juice is only industrially produced. 1. Recipe dosage: 1. Salt 6% 2. MSG 15% 3. I+G 1% 4. Sugar 3%5. Starch 2% 6. Citric acid 0.1% 7. Ethyl maltol 0.3% 8. β-carotene (1%) 0.08% 9. Preservative King-1 0.1% 10. Meat-flavored powder 12%11. Dried scallop 0.1% 12. Chicken fat 2% 13. Water 57% 14 Xanthan gum 0.3% 15 Yeast paste 1.5% 2. Production process 1. Dissolution of xanthan gum: Add xanthan gum to the completely dissolved chicken fat, stir evenly and set aside. 2. Ingredients: Add salt, monosodium glutamate, I+G, sugar, citric acid, ethyl maltol, β-carotene (1%), yeast extract, meat flavor powder, scallops, starch and other raw materials to a temperature of about 70℃ Stir evenly in water to completely dissolve. 3. Add the dissolved xanthan gum to the ingredients and stir evenly. 4. Finally add the dissolved Anticorrosive King-1. 5. Homogenization: pressure 18-20mpa. 6. Filling: finished product.