Chubang seafood sauce suppresses fishy smell and enhances freshness, and is simmered in sauce. It is made with naturally sun-dried soybean paste, tomato sauce, garlic, white sugar, chili, and sesame as the main raw materials, and is refined with other seasonings. It is especially suitable for marinating, stir-frying, and stewing fish, meat, and seafood with various seafood flavors. Suppresses fishy taste, enhances freshness, and is fragrant and delicious.

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Ingredients: 600 grams of crab

Accessories: 200g fresh milk, 100g egg white, 10g ginger rice, 10g garlic rice, a little chopped green onion

Seasoning: 100g Chubang seafood sauce, 8g Chubang chicken powder, 50g plum sauce, 3g each tomato juice and salt, 5g sugar, 10g cornstarch

Production Method:

1. Wash the crabs and cut into pieces, leaving the crab roe;

2. Beat the egg liquid and fresh milk clockwise, add salt and CHIBANG chicken powder, beat well and set aside;

3. Season and prepare plum sauce before heating: minced garlic, minced ginger, Chubang seafood sauce, tomato juice, plum sauce, a little water, dry starch;

3. Absorb the water from the chopped crabs, add the prepared plum sauce, mix well, put the plums on a plate and steam for 18 minutes, season with egg white milk and cornstarch, add to the crab lid and steam for 5 minutes;

4. After heating, season and retain the original juice, return to the pot, add Chubang chicken powder, add a little cornstarch to thicken the gravy, pour it into the steamed crab, and sprinkle with chopped green onion.