What is the recipe for seafood spicy stir fry sauce?

For those who love seafood, they all wish that if they lived by the sea since childhood, there would be countless seafood to eat and they could eat it however they want. However, with the development of today's society, this wish has gradually become a reality, as fresh seafood can be tasted every day all over the country, all thanks to the powerful logistics. If you like seafood, you must want to try seafood spicy stir-fry sauce. What is its recipe?

raw material

150 grams each of scallops and shrimps, 200 grams of octopus, 250 grams of lettuce, and 10 grams of green onions. Seasoning A: 10 grams each of onion, ginger, and garlic slices!, 25 grams each of salad oil and red oil, 50 grams of secret spicy sauce, B: 10 grams of cooking wine, 3 grams of MSG, 15 grams of light soy sauce, 2 grams of white sugar, and 800 grams of bone broth!.

Secret Spicy Sauce Recipe

1. Crush the spices into powder: 20 grams of cinnamon, 8 grams each of dried tangerine peel, cloves, galangal, and lemongrass, 25 grams of star anise, 12 grams each of amomum, white cardamom, and grass fruit, 15 grams each of fennel and angelica, 6 grams of costus root, 10 grams each of ginger and mint, and 5 grams each of bay leaf and angelica.

2. Chop 1500 grams of bean paste and 2 kilograms of ciba pepper. 300g black beans

3. Heat 5 kg of rapeseed oil, fry 600 g of scallions and 500 g of ginger until fragrant, then remove from the pan. Add glutinous rice peppers, bean paste, and 150 g of peppercorns, stir-fry over low heat for 1 hour, add 200 g of fermented glutinous rice, 150 g of rock sugar and crushed spices, and continue to stir-fry the fermented black beans over low heat for 30 minutes before serving.

Preparation method

1! Drain the lettuce, remove and put it in a bowl. Then blanch the scallops, shrimps and octopus together, remove and set aside.

2! Heat the pan, add salad oil, and when it is 70% hot, add ingredient A and stir-fry until fragrant, then add the secret spicy sauce, stir-fry on low heat, then add ingredient B to season, simmer on low heat to bring out the aroma, add the fresh seasoning, cook on low heat for 1 minute, drizzle with red oil, pour into a soup bowl, and sprinkle with green onions.

Hot dishes

Braised Liaodong ginseng, pigeon eggs, braised ginseng, braised sea dragon tendons

Note: This stew sauce is not suitable for making cold dishes.

Tips for making sauce:

For example, the dish "Braised Abalone with Potatoes" was originally made by directly cooking abalone with potatoes, but it has two disadvantages. First, the dish is difficult to be served at high-end banquets. Second, the color is not ideal and the taste is not rich. Adding sauce will directly affect the appearance, and the taste will not meet the requirements without adding sauce. I borrowed the stewing technique and added some popular seasonings now, such as scallop juice, ham juice, shrimp juice, etc., which not only enriched the taste but also improved the grade of the dish.