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Mainly highlighted seasoning: Chubang Steamed Fish with Soy Sauce

Ingredients: 12 heads of Roche shrimp, 6 pieces, 250 grams of black dolphin meat, 50 grams of shrimp glue.

Ingredients: 20 grams of mushrooms, 15 grams of fat, 5 grams of chopped green onions, and 10 grams of water chestnuts.

Seasoning: 20 grams of Chubang steamed fish soy sauce, 50 grams of Chubang 100% pure peanut oil, 3 grams of Chubang onion and ginger cooking wine, 8 grams of Chubang chicken powder, 3 grams of salt, 5 grams of sugar, and 10 grams of cornstarch.

Production process:

1. Peel 12 Rocher shrimps and open their backs, leaving the tails and deveining the shrimp lines. Squeeze out the shrimp paste from the heads and reserve them for marinating;

2. Cut black pork and fat into small pieces;

3. Add black dolphin meat cubes, water chestnut cubes, fat pork cubes, shrimp glue and mushroom cubes, 8 grams of Chubang chicken powder, 3 grams of salt, 5 grams of sugar, 10 grams of cornstarch, seasoning and mix well, beat clockwise until glue forms;

4. Evenly spread the black pork meat glue into the disc, put the shrimp head in the middle and the marinated Roche shrimp meat on the side, steam for 8 minutes, sprinkle with chopped green onion, add peanut oil and Chubang steamed fish soy sauce and serve .

Dishes Features: Sweet, fragrant and tender

R&D ideas and product use: Adding Chubang Steamed Fish Soy Sauce to this dish can further enhance the flavor of the black pork meat and Roche shrimp.

Tips for making: Cut the black pork meat into small pieces for a better taste