Chubang Onion and Ginger cooking wine uses rice wine brewed from glutinous rice, and specially adds fresh onion juice and ginger juice. It removes fishy smell and relieves greasiness, improves flavor and aroma, has a strong aroma and rich taste, and is suitable for various cooking methods such as stewing, stir-frying, stewing, boiling, steaming, and stewing.

Ingredients: 10 prawns, 4 green garlic segments, 3g shredded ginger, 3g shredded green onion

seasoning:

3 grams of refined salt, 15 grams of sugar, 50 grams of shrimp oil, 20 grams of ginger juice, 8 grams of Chubang onion and ginger cooking wine, a little clear soup, 3 grams of Chubang pure sesame oil, 3 grams of Chubang MSG

Production Method:

1. Remove the prawns from the shrimp gun, remove the sandbags, eyes, tentacles, legs and backs of the prawns;

2. Heat up the pot and add a little shrimp oil, add shredded onions and ginger and stir-fry until fragrant. Add the prawns and fry over low heat. Gently tap the shrimp heads with a spoon to draw out the red oil. When the skin is browned, cook the onion-ginger juice and Chubang scallions. Add ginger juice cooking wine, salt, CHUBANG MSG, sugar, add clear soup, cover and simmer until mature. Pour in shrimp oil to reduce juice. Add CHUBANG pure sesame oil and take it out of the pan.

Dishes features: bright color and delicious taste.