Chubang Banquet's cooking alcohol is made from yellow rice wine brewed from glutinous rice, supplemented by a variety of spices. It removes fishy smell and relieves greasiness, enhances flavor and aroma, and is especially suitable for braised meat, braised fish, baked shrimp and crab, braised chicken and goose and other fishy or fatty dishes.

Ingredients: 1 oyster, 15 grams of seaweed, 15 grams of kelp

Seasoning: 1g Chubang chicken powder, 5g minced coriander root, 3g refined salt, 2g Chubang banquet cooking wine, appropriate amounts of green onion, ginger and white pepper.

Production steps:

1. Add water to kelp and simmer for 15 minutes, add CHUBANG chicken powder and refined salt to taste;

2. Remove the meat from the oysters and soak them with water, green onions, ginger, Chuban Banquet cooking wine and white pepper until cooked;

3. Add kelp and kelp to the siphon pot.

4. Use dried seaweed and coriander roots to extract the chicken soup into a delicious soup, then pour it into the oysters.