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Ingredients: 250g crescent bone, 30g coriander, 30g spicy crispy cake

Seasoning: 120g Chubang soy sauce, 50g Chubang oyster sauce, 5g Chubang Caishen chicken essence, 50g red oil, 5g salt, 5g sugar

Production Method:

1. Boil the crescent bone with 20 grams of Chubang soy sauce in boiling water, let it cool, and cut into 0.3cm slices with a knife;

2. Mix the cut crescent bones, crushed spicy crispy cake, 2 cm pieces of coriander and ingredient A evenly.

Dishes Features: Spicy and delicious, oystery and refreshing