How to make green onion and juice?

In Hangzhou cuisine a commonly used sauce, often used in cooking seafood dishes, is now contributed to the production method is as follows, I hope to help the majority of cooks:

Raw materials:

Metal vinegar two kilograms, a bottle of dark soy sauce, nine juice a bottle of nine flavors, a bottle of soy sauce, a bottle of steamed fish soy sauce, Zhejiang Shaojiu three kilograms of wine, Wenzhou monosodium glutamate 200 grams of sugar two hundred grams of powdered chicken. raw flour water in moderation.

Operation:

The above ingredients (in addition to flour water) blended together, start the pot with a small fire slowly boil, during the period of time to keep stirring to make it uniform, and then thickened with flour water that is into the green onion oil sauce, to be cooled down after the refrigerator can be stored at 0 to 5 degrees.

Dish example:

Scallion oil chicken: pour this sauce on the cooked white cut chicken, sprinkle with chopped scallions, a little minced garlic, shredded carrots, garnish, cooking hot oil can be. Other similar