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Mainly highlighted condiments: Chubang Original Sun-Fragrant Soybean Paste

Ingredients: 200 grams of dried jellyfish (sandfish).

Ingredients: 5 grams of minced green onions and 50 grams of minced pork belly.

Seasonings: 8 grams of Chubang 100% pure peanut oil, 5 grams of Chubang onion and ginger cooking wine, 15 grams of Chubang original sun-flavored soybean paste, 5 grams of Chubang chicken powder, 5 grams of Chubang soy sauce, and 15 grams of white sugar.

Production Method

1. Soak the jellyfish, dilute it with running water until a little base flavor remains, wash with clean water (filtered water), cut into thin slices and put on a plate for later use.

2. Add a little CHUBANG 100% pure peanut oil to the pot, add minced pork belly and stir-fry until the oil is released, dry and fragrant, and turns golden brown. Add CHUBANG original sun-flavored soybean paste and minced green onion, stir-fry until the sauce is fragrant;

3. Add appropriate amount of Chubang onion and ginger cooking wine, water, Chubang soy sauce, Chubang chicken powder, and sugar to taste. Bring to a boil and cook over medium heat until the soup thickens. Pour on top of the jellyfish and garnish appropriately.

Dishes Features: Fresh and refreshing.

R&D ideas and product usage:

The jellyfish is salty and fresh, with a crispy texture, but a light aftertaste. The Chubang soybean paste is made using traditional fermentation techniques. It has a strong sauce aroma, a salty and slightly sweet flavor, and is fried with minced pork belly and Chubang pure-brewed peanut oil. The sauce flavor is highlighted, and paired with the crispy jellyfish, it neutralizes the taste of the ingredients and makes up for the aftertaste of the ingredients!

Tips:

1.Squeeze the water out of the jellyfish slightly when serving, so that the sauce can be absorbed more completely