Suitable for use in hotels, restaurants, and canteens, Jinsheng can be used to make various dishes, retaining the original flavor of the ingredients, and bringing out the natural and fresh aroma of the dishes; it can be used as a dip with meals, and the entrance is sweet and the aftertaste is long, making the color of exquisite dishes more translucent and attractive. Especially suitable for cooking.

Ingredients: 1 raw golden oyster, 1 big oyster

Accessories: 3 slices of ginger, 10 grams of green onions, 2 pieces of asparagus, 4 pieces of mini radish

Seasoning: 20 grams of Chubang Jinsheng, 2 grams of salt, 2 grams of Chubang onion and ginger cooking wine, 2 soups, 10 grams of olive oil, a little of Chubang special pure peanut oil, 10 grams of butter

Production Method:

1. Steam the raw sun-dried golden oysters with ginger slices, scallion segments, Chubang scallion and ginger juice and cooking wine for 15 minutes, leaving the original juice;

2. Heat hot water in a pot, pour in a little Chubonte pure peanut oil and salt, add asparagus and mini radish, blanch them, then add ice water and set aside;

3. Heat the pot, add a little olive oil and butter to heat up, turn off the heat, add asparagus and mini radish and fry until fragrant, top with Chubang Shangjinsheng, add a little soup and stir-fry and set aside;

4. Heat the pot, add a little olive oil and butter to heat, turn off the heat and fry the scallops until they are six-cooked, take them out and set aside;

5. Add golden oysters and fry until fragrant, pour in a little water and continue frying until fragrant, remove and set aside;

6. Heat the pot, add a little olive oil and butter to heat, add scallops and golden oysters and continue to fry until fragrant, add Chubang Shangjinsheng, heat the pot over high heat and serve on a plate.