Chubang Sacha Sauce has a strong aroma of fresh shrimps and an authentic Chaoshan flavor. Following the traditional flavor of Chaoshan sand tea sauce, the sauce has a natural and rich flavor and can be used in many dishes made with stir-fried, baked, simmered, steamed and other cooking methods.

Main ingredients:

200g black pork, 50g watermelon, 20g almond roe, 20g green onion rings

Seasonings: 25g Chubang Shacha Sauce, 50g Chubang Grain Blended Oil, 15g Chubang Onion Ginger Cooking Wine, 2g white sugar, 5g Chubang soy sauce, 5g Chubang Special Pure Peanut Oil, almond milk, seaweed glue, calcium, water

Production Method:

1. Cut the watermelon into thin slices and put them into a vacuum bag, then use a low-temperature machine (temperature: 80℃) to slow cook for half an hour;

2. Cut the black pork into thin slices and marinate with Chubang Shacha sauce, Chubang onion and ginger cooking wine, Chubang soy sauce, white sugar, and Chubang special pure peanut oil for 15 minutes;

3. Add 100 grams of water + 100 grams of almond milk, add 1.2 grams of seaweed gel, and stir to make an almond solution; stir evenly;

4. Change 500 grams of water + 3.3 grams into calcium water, and drop almond seaweed gel into the calcium water to make fish roe;

5. Heat the pan and add Chubang grain blended oil to heat, add the marinated black pork and green onion rings, fry until mature and put on a plate;

6. Stir in the slow-cooked watermelon and almond roe.

Dishes Features: Fresh, delicious, fat but not greasy