Because almost every soy sauce product in my country is blended and produced in industrial chemical plants. For example, most soy sauce production cycles now only take 3-7 days. This causes this type of instant soy sauce to have a very obvious sour, astringent, and rusty taste, which cannot be eliminated even with various aromatic substances and preservatives, and it is impossible to put it into the pot directly. That's why most of the copies of soy sauce came out. The copied soy sauces used in restaurants today are mainly clear soy sauce and sweet soy sauce from Sichuan cuisine; scallion soy sauce and shrimp soy sauce from Huaiyang cuisine

Soy sauce from Cantonese cuisine; and fungi from western Inner Mongolia Soy sauce is the main symbol. This type of soy sauce is mostly used for mixing with cold dishes, preparing stuffing, and cooking seafood products. Prepare 350 grams of cooking oil, 400 grams of light soy sauce, and 100 grams of dark soy sauce. 100 grams of onions, 300 grams of green onions, 30 grams of rock sugar, star anise, cinnamon, and lilac flowers. Set aside for later use. Cut the onions into shreds and the green onions into strips. When cutting, pay attention to the separation of green leaves from the roots. Add 50 grams of cooked pork to the pot and heat until it is 50% hot. Add the pork belly and stir-fry the oil. Add the garlic and fry until fragrant. Then add 50 grams of chili pepper and mixed soy sauce and stir-fry

Add a little salt, ten grams of chicken essence, five grams of white sugar for seasoning, stir-fry evenly to add flavor, thicken with a small amount of wet starch, pour in oil and serve. Secondary processed soy sauce not only tastes delicious, but also has a beautiful color, and the saltiness and taste are also relatively controllable. The most important thing is that it is very convenient, intelligently proportioned, and can be used at any time. In catering companies, not all restaurants process and cook soy sauce for a second time, and soy sauce that needs to be cooked twice is generally used to make some unique gourmet dishes. For example, the most common soy sauce must be used twice. The delicacies of processed soy sauce include

cold dishes, clay pot rice, Chongqing noodles, braised pork with sauce, braised pig's feet, cold skin, etc. This kind of soy sauce processed through secondary cooking is generally called compound soy sauce. Soy sauce is a traditional Chinese seasoning, and soy sauce brewing has a history of thousands of years in my country. Soy sauce is brewed from soybeans, wheat, and edible salt through oil refining, fermentation and other processes. In addition to salt, the ingredients of soy sauce also include a variety of carbohydrates, glycogen, organic matter, etc.

The taste is mainly sweet, but also has fresh fragrance, aroma, etc.