Raw materials: 30 grams of pickled chili peppers, 100 grams of Lee Kum Kee Rong Hot Sauce, 50 grams of ketchup, 10 grams of ginger, 30 grams of green onions, 50 grams of seafood sauce, 40 grams of seafood, 15 grams of refined salt, 70 grams of sugar, 5 grams of chicken essence, 20 grams of monosodium glutamate, 80 grams of white vinegar, 150 grams of broth, 10 grams of starch, 80 grams of salad oil.

Method of production: 1, pickled pepper minced into a paste, seaweed soaked in 60 ℃ warm water for 5 minutes to take out chopped into small particles. 2, frying pan on the fire, put salad oil burned fifty percent hot, into the seaweed grain, and then put into the pickled pepper paste, garlic chili sauce, green onions and ginger rice stir-fried aroma mixed with broth, boiled over high heat into the seafood sauce, ketchup, add salt, monosodium glutamate, chicken essence, sugar, white vinegar, and finally thickening with water starch, can be used in the vessel, and the water can be used in the soup. Sheng pot into the vessel can be.

Features: rich fish flavor, seafood flavor.

Use: Fish flavor dishes, all kinds of flavor plates.

Introduce two different flavors of shrimp paste preparation.

(a)

Raw materials: 200 grams of shrimp paste, 15 grams of dried chili pepper section 200 grams of chopped scallions 200 grams of vegetable oil

Method: net pot on the fire, injected into the vegetable oil is hot, put into the chopped scallions and chili pepper section stir-fried, and then adjusted to the shrimp paste, with a small fire slowly frying, to be shrimp paste when the oil is spit out, it can be on the table to eat.

(2)

Ingredients: shrimp paste 200 grams of 50 grams of minced scallions, 5 egg liquid 100 grams of vegetable oil

Method: net pot on the fire hot, into the chili pepper section fried incense, adjusted to the egg liquid and shrimp paste, sprinkle some minced scallions before the pan, stir-fried to become.

Note: crab sauce and shrimp paste of the same system, also for the Jinbin area fishermen loved.