Sichuandou banjiang1, sugar 0.3,vinegar0.3, scallions,gingerand garlic as wellsoy sauce,monosodium glutamate, an appropriate amount of wine.The method is to first stir-fry the scallions, ginger, and garlic until fragrant, then stir-fry the doubanjiang until it releases red oil, adding all other ingredients to mix well.The characteristics are freshness with a slight spicy-sour taste.It can be used to makediced chicken in hot chili,and diced fish in hot chili., diced spicy fish and other dishes.