Chubang less sodium Soy Sauce reduces salt by 30%, reducing salt without reducing freshness! Chubang Less sodium Soy Sauce reduces salt without reducing freshness. It selects non-GMO defatted soybeans and adopts a fully enclosed temperature-controlled fermentation process with a long fermentation time. It is 30% less salty than the company's current soy sauce products without reducing the umami flavor of the soy sauce itself. , can be used by the whole family, young and old.

Ingredients: 1 old duck weighing about 1250g, 5 water-haired South American ginseng weighing 500g, 3 boneless eels weighing 1kg.

Accessories: 200 grams of dried onions, 200 grams of garlic, 100 grams of coriander, 150 grams of ham skin, and a little 10-year-old tangerine peel.

Seasonings: appropriate amount of 5-year rice wine, appropriate amount of salt, appropriate amount of Chubang soy sauce, appropriate amount of Chubang extra dark soy sauce, appropriate amount of sugar, appropriate amount of pepper, appropriate amount of Chubang light salt soy sauce, appropriate amount of Chubang chicken powder, appropriate amount of cornstarch, 2000 grams of duck soup .

Production Method:

1. Marinate the old duck with salt, pepper and Chubang special grade dark soy sauce for 3 hours, fry in 70% oil in a pan until golden and set aside;

2. Fry the shallots, garlic and coriander over slow heat until golden brown and set aside;

3. Cut the eels into sections and marinate them with Chubang soy sauce and pepper for 5 minutes. Fry them in an oil pan until golden. Cut the sea cucumbers into sections and fry them in the oil pan for about 10 seconds. Take them out. (The key is to remove the water after frying the sea cucumbers in the oil pan until they are golden. ), add seasoning and duck soup to the pot and simmer until the flavor is good and set aside;

4. Add a little sesame oil to the pot, sauté the tangerine peel until fragrant, add fried onion until golden, garlic, coriander, cooked ham skin, duck soup and boil until it boils, add the old duck, add seasoned water and bring to a boil, medium to small Cook over high heat for about 3 hours and remove. Place the duck on its back and use kitchen scissors to cut from the tail to the neck. Open the duck cavity and take out the duck bones. Fill the prepared eel and sea cucumber deep into the duck's back. Put the duck into the casserole with the duck belly facing up and add the original soup. The juice is collected until red and bright.

Features: This dish has a rich sauce aroma, a shiny luster, and a unique flavor. Duck meat is cold in nature and sweet in taste, sea cucumber is neutral in nature, eel replenishes qi and blood, and is good at tonifying the yin of the five internal organs and the heat of deficient tuberculosis.