Dip it directly, and you can also prepare a unique compound flavor to cook delicacies such as beef tenderloin with sand tea and duck breast with sand tea.

It can also be used to prepare Hong Kong-style trendy "Shajia juice" to cook famous Hong Kong dishes such as Shajia beef brisket pot and Shajia stir-fried prawns. It is suitable for cooking methods such as roasting, stewing, stewing, rinsing and roasting.

Usage: directly eaten or used for cooking.

Extended data:

Chaoshan sand tea sauce is different from Minnan sand tea sauce, and even different from Southeast Asia sand tea sauce. It has its own unique practices and tastes. Compared with salty Minnan sand tea sauce or spicy Southeast Asian sand tea sauce, Chaoshan sand tea sauce is sweet but not spicy, and its aroma is stronger.

Shacha sauce is mainly peanut butter and peanut oil, supplemented by fried minced garlic, fish sauce, pepper, vegetable oil, garlic, shrimp skin, peanuts and sesame seeds.

Chaoshan sand tea sauce pays attention to greasy sweetness. The greasy side can enrich the taste of beef itself, and it will not be too astringent or too fierce to eat. Sweetness can bring out the flavor of beef and keep it fresh.

You can also add coriander or celery beads to the sauce and stir. When the beef is cooked from raw to cooked, it can be quickly picked up from the hot pot, then lightly dipped in sand tea sauce instead of all, and then added with a few celery beads. Rich in layers, sweet and delicious, make the finishing point!

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