The raw material of shrimp paste is taken from shrimp paste naturally grown in inland rivers and lakes. Shrimp paste has more than ten production processes, such as rinsing, cooking, batching and vacuum packaging. After it came out, it won the favor of consumers with its good color, fragrance and taste, and sold well in large and medium-sized cities such as Shanghai, and the products were in short supply. Shrimp sauce has the reputation of "the freshest in the world", with endless aftertaste, showing strong charm and market potential.

Materials for making shrimp paste:

Shrimp paste, oil, salt, soy sauce (or sweet noodle sauce), minced onion and ginger, and water shrimp paste:

1. Remove impurities and small fish from the shrimp, add proper amount of salt and mix well.

2. Heat the oil in the pan, add chopped green onion and ginger to stir-fry until fragrant, add shrimp paste to stir-fry for a while, and add about 1/3 volume of shrimp paste to boil. In the meantime, add a small amount of soy sauce or sweet noodle sauce to taste and color, and add appropriate amount of salt according to taste. Cook for more than a minute and you can get out of the pot.

3. After completely cooling, bottle. Pour 1 to 2CM of oil on it and seal it in the cold storage room. Description:

1, shrimp paste is preferably salty and easy to store.

2. If you like spicy taste, you can also add some pepper noodles and pepper noodles to the cooking.