I'm glad to answer this question: isn't there a saying that "there is no hot pot without dipping sauce"? This shows the importance of dipping sauce in hot pot. Delicious and sweet seafood juice also plays a very important role. Good seafood juice should not make people eat a lot of spices, but at the same time, it will make seafood taste more delicious and rich on the basis of its own umami taste, highlighting the fresh and tender taste. The seafood sauce sold outside can't reflect this effect, and it can only make people taste spices. But just from the aspects of nutrition and taste, how can we use seafood ingredients as a sauce? This kind of seafood juice will really make people lose their eyebrows, and it is really memorable. This will be popular.

(1) The home version is relatively simple: prepare a bowl, put 2 teaspoons of sugar, 2 teaspoons of rice vinegar, 1 teaspoon of soy sauce, 1 teaspoon of extremely fresh essence, a small amount of green and red pepper rings, half a teaspoon of Jiang Mo and half a teaspoon of minced garlic, then pour a little hot oil to stimulate the fragrance and sprinkle a teaspoon of minced coriander.

(2) The seafood juice in the restaurant is a little more complicated. Generally, fish bones, shrimp skins, scallops and shrimps are used to enhance the flavor of the soup, and then the sauce is added. This is the real seafood ingredient sauce, which is of course delicious.

Simple: oyster sauce 100g, sugar 70g, monosodium glutamate 5g, a little cooking wine, green and red pepper ring 20g, coriander powder 10g, pepper oil 30g, and spicy fresh dew 50g can be spicy and perfect. This kind of seasoning is used to mix pot of spicy snails in restaurant stalls (snails can be processed in advance before tasting).

Boil the upgraded version more, put it in the refrigerator, and eat it if you want: cook the vegetable juice first: cut a handful of coriander, a handful of shallots, a handful of coriander, half an onion, a small piece of ginger, a handful of soybeans, a handful of dried seaweed, and the remaining fishbones. Seafood with shrimp, scallops and shellfish can be properly added fresh.

Boil water in a pot, add two bowls of water (the kind of pot that holds soup in a restaurant), put the fish bones fried in advance first, and then pour in dried shrimps and scallops. (Don't put it in), add soybeans and ginger slices and start cooking. After half an hour, add other wet ingredients and continue to cook for 20 minutes (the amount of water can be controlled by yourself until the water is half). Then remove all the ingredients and let the soup cool for use.

Start the sauce: half a spoonful of soy sauce (the kind that drinks soup), half a spoonful of sugar, 4 tablespoons of light soy sauce, 2 tablespoons of extremely fresh soy sauce, fish sauce 1 spoon, half a spoonful of chicken powder and a little monosodium glutamate. Stir well and set aside.

The most critical step: mix the vegetable juice with the sauce, mix it with 65,438+0 tablespoons of sauce and 5 tablespoons of vegetable water, and sprinkle with green and red pepper rings, coriander powder, white sesame seeds and garlic powder (it is best to use fried golden garlic to enhance the fragrance, and Jiang Mo can also be used instead of garlic). After mixing well, delicious seafood juice is blended. A dip will really refresh your eyebrows.