Seafood Master’s Complete Technical Formula and Production Process

Seafood Master’s Secret Red Oil Braising

1Herbal Ratio

50g of star anise, 1500g of large red poppy seeds, 2500g of bird’s eye chilies, 50g of cardamom, 50g of hawthorn fruit, several, 60g of tangerine peel, 40g of mountain saffron, 40g of white flower, 30g of sandalwood, 60g of fragrant leaves, 30g of ginger, 20g of cloves, 50g of eight corners, 30g of fennel, 30g of caraway, 20g of coriander, 20g of mung bean, 20g of purslane, 30g of lo Han jiao, 10g of fragrant fruit, 15g of sandalwood, 10g of large fennel (soak in water for 1 hour)

210kg of salad oil, 4kg of beef tallow, 5kg of pork lard, 5kg of chicken fat (wash chicken fat with water for 30 minutes and dry)

Pieces cut small fire rely on oil, 500g of green onion, 300g of garlic, 300g of ginger, 400g of coriander fry oil

3Put a 50kg large jar, put three pearl lotus zizhu at the bottom to prevent sticking, put in 40kg of salad oil, 4kg of beef tallow, 5kg of pork

oil, medium herbs, small fire slow simmering for 40 minutes, remember to add a little water when it’s almost dry

Repeatedly simmered over small fire.

Seafood Master’s Secret Sauce Recipe

Spices: 10g of cloves, 30g of nutmeg, 15g of fragrant leaves, 80g of large red poppy seeds, 4g of cardamom, 15g of small fennel, 20g of sand ginger, 15g of fragrant fruit, 10g of lo Han jiao, 15g of tangerine peel, 10g of mountain saffron, 10g of white flower, all ground into powder, soaked in 500g of flower wine for 1 hour.

Sauce: 5kg of chili paste, 2kg of Pixian doubanjiang, 300g of chili peppers, 200g of fermented broad beans, 2 bags of Hongzun hot pot base, 300g of Chili King crushed, 100g of Sea King crushed, 2 bottles of maltose, 300g of Bridge hot pot base

Oil: 5kg of salad oil, 3kg of beef tallow, 5kg of chicken fat, 2kg of Mala oil

Seafood Master’s Secret Sauce Braising

1Cut and clean the crab meat, remove the beady eyes and clean, open the back of the shrimp and remove the shrimp thread, process the mussels clean and prepare.

2Blanch the green vegetables and put them in a pot, add a little red oil, green onion, ginger, garlic, and stir-fry to bring out the fragrance, then add the Seafood Master’s Secret Sauce (80g), oyster sauce (10g), seafood soy sauce (15g), chicken broth (900g), salt (10g), flavor enhancer (20g), chicken extract (30g), chicken juice (8g), sugar (10g), adjust

Bring to a boil and remove the green vegetables into a dish.

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