Delicious All-Purpose Sauce ----- Chicken and Seafood Paste

Mince the chicken into a paste, and chop the onion and garlic finely.

Soak the dried shrimp in clean water for 10 minutes.

Prepare the required sauces, and chop the broad beans in the doubanjiang.

Chop the fermented black beans.

Drain and chop the dried shrimp, and keep the water used to soak the dried shrimp.

Chop the onions and garlic.

Pour oil into the pan, first add the onion and garlic, fry until the moisture is gone, then take them out.

Add some common household spices, such as star anise, bay leaves, cinnamon, etc. After the aroma is released, pour in dried shrimp. You'll notice the big bubbles turn into small bubbles, stir-frying the water out of the dried shrimp. This can remove the fishy smell and enhance the umami flavor.

Pour in the minced chicken and stir-fry until the moisture evaporates.

Add the sauce and fermented black beans, a bit of rock sugar, and stir-fry until the oil turns red.

Pour in the water used to soak the dried shrimp.

Then add the sautéed onions and minced garlic, and simmer on low heat for 30 minutes.

You can turn it several times halfway through to prevent it from sticking to the pot, and the delicious seafood sauce will be ready.