1, the main seasoning (taking 25 kg seafood juice as an example)

Carrots and shallots are 2 kg each. Celery 1 kg, dried seaweed 200 g, millet spicy or bagged wild pepper 250g, Haitian soy sauce 300g. Kikkoman soy sauce and Meiji umami juice 400g, Haitian soy sauce 150g, yellow wine and oyster sauce fish sauce 100g, spicy fresh sauce 150g, and chicken powder 80g.

2. Boiling of soup

Take stainless steel pot, add 25 kilograms of water, carrots, onions, celery and dried seaweed, bring to a boil with strong fire, and cook with low fire for 30 minutes. When the fragrance is strong, turn off the fire, filter, add boiling water again, keep the weight of 25 kilograms (for seasoning), add chopped millet spicy or bagged wild pepper, and cook with high fire for 5 minutes.

3, soup material modulation

When the soup cooked above is cooled to 60℃, add Meiji umami juice, Haitian soy sauce, turtle soy sauce, Haitian soy sauce, yellow wine, fish sauce, spicy fresh sauce, chicken powder and oyster sauce and stir well.

Extended data

1, put oil in the pot, add pepper when it is 40% hot, stir-fry the fragrance, take out the pepper, heat the oil and pour it on the minced onion and ginger. Because I made a lot and I was going to give it away, I put a lot of oil in it. Dear friends, don't put so much oil, just vinegar110.

2. Pour a little water, soy sauce and a lot of vinegar into the pot, add chicken essence after boiling, then pour it into the bowl of chopped green onion and garlic, drop sesame oil and sprinkle with white sesame seeds. Among them, clear water: soy sauce: vinegar = 1: 2: 10. Put more oil at a time, you can adjust vinegar several times, and one month is enough.

References:

Baidu encyclopedia: dip