Ingredients: pickled pepper 30g, Lee Kum Kee Rong Chili sauce 100g, tomato sauce 50g, ginger rice 10g, onion 30g, seafood sauce 50g, dried seaweed 40g, refined salt 15g, white sugar 70g, chicken essence 5g, monosodium glutamate 20g, white vinegar 80g and high-purity rice 80g.

Method of making: 1, chop pickled peppers into paste, soak dried seaweed in warm water at 60℃ for 5 minutes, take out and chop into fine particles. 2. Put the wok on fire, add salad oil and heat it to 50%, then put the rice grains into the sea, add pickled peppers, garlic hot sauce and onion and ginger rice to stir-fry until fragrant, then add seafood sauce and tomato sauce, add refined salt, monosodium glutamate, chicken essence, sugar and white vinegar, and finally thicken them with water starch, and take them out of the pot and put them into a vessel.

Features: It has strong fishy smell and seafood flavor.

Uses: Fish-flavored dishes and various dishes.

The preparation methods of two kinds of shrimp paste with different flavors were introduced.

( 1)

Ingredients: 200g of shrimp paste, 0/5g of dried chilli/kloc-,200g of chopped leek and 200g of vegetable oil.

Method: Wash the pot, heat it with vegetable oil, add chopped leek and pepper, stir fry, then add shrimp sauce, and stir fry slowly over low heat. Shrimp sauce can be served when it spits oil.

(2)

Ingredients: 200g of shrimp paste, 50g of chopped green onion, 50g of egg liquid and 5 kinds of vegetable oil100g.

Practice: Heat a clean pot, stir-fry the Chili Festival, add the egg liquid and shrimp sauce, sprinkle some chopped green onion before taking out the pot and stir-fry.

Note: Crab sauce, like shrimp sauce, is also the favorite of fishermen in Jinbin area.