1. Preparation of Chili sauce: 5000g pickled pepper, clean the stalks and seeds of pickled pepper, and crush them into fine powder with a pulverizer. Add 5000g peanut oil to the pot and heat it. Add pickled peppers and stir-fry over low heat until the oil is red and bright. Add 500g Haitian brand seafood sauce, 300g Lee Kum Kee XO sauce, 500g cooked sesame seeds, 500g cooked peanuts, 25g salt, 25g sugar and Taitai Le.

Features: bright red color, spicy but not dry, rich fragrance and long aftertaste.

Note: Chili sauce can be eaten alone or together with garlic sesame oil dish, which complement each other and enrich the taste. It is a peerless match.

2. Preparation of sesame sauce: 4000g of sesame sauce, top peanut butter1000g, 500g of oyster sauce, 300g of fish sauce, 300g of Nestle delicious juice150g, 300g of emergency juice of Lipai Linkou, 400g of soy sauce, 500g of cooking wine, 50g of salt and 200g of monosodium glutamate.

Characteristics; Bright color, fresh and delicious.

Operation key: This sesame paste is delicious and fragrant. If you feel that the fragrance is not enough, you can add a proper amount of thirteen incense. Adding peanut butter will produce a special flavor, which is stronger than pure sesame paste, but it should be noted that peanut butter should be heated in microwave oven first, so it is easier to stir evenly; Scallops should be steamed before frying, so that the color and flavor will be good.

Third, the preparation of mala Tang: 700g of high-quality Chili powder, 0/50g of homemade pepper powder/kloc-0, and 2,000g of peanut oil. After burning to 40% heat, pour it into mala Tang powder for later use; Add100g monosodium glutamate and 200g Taitai chicken essence to 500g garlic paste, stir well, put 2,000g peeled peanuts and 400g coriander into a dipping dish in proportion, then add a proper amount of hot pot soup according to personal preference, and stir well.

Characteristics; Spicy and mellow.

The key to production: the spicy powder should be delicate, and the pepper powder can pass the basket; When washing oil, wash it while stirring, and be careful not to paste it.

4. Preparation of Xiaomi Spicy Seafood Juice: Wash 400g of chive root, 400g of coriander root, 600g of celery root and 300g of dried onion head, add 4,000g of clear water, then boil, simmer for 30min, and filter out impurities to get 3,000g of vegetable water. 500g of Nestle Meiji Delicious Juice, 300g of David Delicious Fresh Soy Sauce/KLOC-0, 700g of Lee Kum Kee Steamed Fish Soy Sauce, 200g of monosodium glutamate and 200g of sesame oil, stir well, and add clean seeds of millet pepper when serving.

Note: The amount of millet spicy can be added according to local customs.