Boiled sauce is just a name given by chefs to a processed compound western-style sauce, which is used for seasoning and is convenient for seasoning. Because it is a compound flavor seasoning composed of several seasonings, different regions, different chefs and different cooking dishes use different cooking juices.

A method for make boiled fruit juice:

600g of Japanese Linwei, 250g of Haitian soy sauce, 400g of white crane wine, 250g of thick soup and 0/50g of garlic Chili sauce/kloc-are mixed, heated, dissolved and filtered.