Formula:

1, soup stock formula:

Bobang Sauce King Spice 2kg water 100kg salt 1kg monosodium glutamate 0.3kg chicken skeleton 10kg pig bone 24kg fat (mashed) 2kg onion, ginger and garlic 1kg.

Technology: Boil with warm fire for 3 hours (mainly 50kg soup left at last) and filter with sand cloth to obtain the old soup.

2, sauce chicken melon formula:

Bobang Sauce-flavored Wang Liao 1.2% (chicken and melon) monosodium glutamate 0.2% salt 2% sugar 3% nitrite 5g/ 100kg.

V20g/ 100kg trimer 100/ 100kg black with 0.5-2%/ 100kg sucrose pigment.

40g/ of red yeast rice/(soup) soup 0.5% (meat soup) Bobang 86 10 chicken cream 0.8%.

3. Processing technology

(1) dressing and cleaning raw materials, soaking in soup at 80℃ for 20min.

② frying: 1 40-170℃ frying in oil1,2min.

(3) Sauce making: add the fried melon into the pot, keep the fire at 85℃ for 30 min, and add 0.5% caustic soda to soak.

1－2h

(4) remove and cool.

You can't make the flavor of Xiangbalao only by the spices listed above. You must add ethyl maltol, oyster sauce, syrup, scallop essence, meat essence and caramel pigment to make the real color and taste.