What seasoning is used to make the onion oil juice of steamed fish?

A common sauce in hangzhou dishes is often used to cook seafood dishes.

Raw materials:

2 kg of rice vinegar, soy sauce 1 bottle, Jiuwei juice 1 bottle, steamed fish soy sauce 1 bottle, 3 kg of Zhejiang Shaoxing wine, 200 g of Wenzhou monosodium glutamate, 200 g of sugar, appropriate amount of chicken powder and appropriate amount of raw powder water.

Operation:

Mix the above raw materials (except raw powder water) together, slowly bring to a boil with low fire, and stir constantly to make them uniform, then thicken them with raw powder water to obtain onion oil juice, which can be stored in refrigerator at 0-5 degrees after cooling.

The sauce for steaming fish is called soy sauce: it is made of soy sauce, soy sauce, soy sauce, fish sauce, rock sugar powder, pepper, water, coriander, chicken bone, carrot, celery, mushrooms and ginger.