How to make Sichuan-style mala Tang: 0-Question time 2008-8-7 15:04 Want to open a shop, do you know where I can learn mala Tang? Questioner: wuam_jr-other answers at the first level * * 1 mala Tang bottom material major: the key is Sichuan red pepper, chopped into small pieces (standby) with a length of1cm, and then Sichuan special pepper (especially hemp), stir-fried with appropriate amount of salt, monosodium glutamate, oyster sauce, edible oil, etc., and then added with high-fat. That's enough. (I specifically asked the chef in Sichuan! ! ) The taste characteristics of mala Tang are just like its name, but the word "fresh" should be added. Because of the use of fresh raw materials, the flavor is outstanding, of course fresh! The cooking industry said that "spicy food is not covered with fresh food" and "hot as three fresh foods" were all combined by this "spicy food makes a young man". How to make mala Tang Ingredients: (According to your own hobbies, The variety of raw materials can be increased or decreased.) Meat dishes: 50 grams of rabbit loin, 50 grams of hairy belly, 50 grams of eel, 50 grams of pig throat, 50 grams of luncheon meat, 50 grams of duck intestines, 30 grams of vegetarian dishes: 80 grams of lotus root slices, 80 grams of lettuce, 50 grams of melon, 50 grams of fragrant mushrooms, 50 grams of dried bean curd, 50 grams of cabbage, 50 grams of cauliflower, 50 grams of vegetable head, 80 grams of seasoning: 250 grams of butter, vegetable oil/kloc 00 g Pixian Douban 150 g Yongchuan Douchi 50 g rock sugar 10 g pepper 5 g pepper 2 g dried pepper 30 g fermented glutinous rice juice 20 g Shao wine 20 g ginger rice 10 g refined salt 100 g tsaoko 10 g cinnamon/kloc. Kloc-0/0g of white fungus 1 0g of chili noodles 250g of fresh soup150g of making process:1,making brine. Put the wok on a strong fire, cook the vegetable oil until it is 6% ripe, stir-fry the Pixian bean office (first fine), quickly add ginger rice and pepper, and immediately add fresh soup. Add chopped fermented soybean, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, the foam is removed to form brine. 2. Make the main ingredients. Wash the lettuce, cut the rabbit loin, eel and duck intestines into cubes with a width of 2 cm; Cut the hairy belly and pig's throat into 4 cm square. Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Use washed bamboo sticks to thread the dishes into a string of about thirty or forty grams. 3, hot system. The brine pot is placed on a strong fire to keep it boiling. All kinds of dishes are cooked with skewered bamboo sticks and cooked according to the heat of different dishes. 4, eating. Boiled and mature dishes are put in a dish with Chili noodles and fried salt, and eaten after dipping them in Chili and salt according to your own taste. It's more or less up to you to dip or not. Common problems and solutions: the scalded finished products are not ripe. The main ingredients used in mala Tang should be relatively easy to mature. You can't use raw materials that are not easy to cook, such as chicken wings, chicken feet, duck feet and beef. The cooking time of dishes such as eel and hairtail should also be longer. Don't swing too much and too fast when cooking these raw materials. If you master the cooking time, there will be no problem of being uncooked. Among all the dishes in Sichuan cuisine, Sichuan spicy hot pot is the most widely used spice, followed by Sichuan braised dishes. Its spices can be used with spicy hot pot spices, but there are some differences in variety and dosage. As far as I know, in the early years, some hot pot restaurants liked to use poppy shells in spicy hot pot, thinking that the taste would be particularly fragrant after adding them, so they were widely used in the old Sichuan spicy hot pot. As we all know, opium is extracted from poppy. The disaster and pain brought by opium to the Chinese nation in the old society are still fresh in our memory, and adding poppy shells to hot pot is also prohibited by the state. In view of this, later hot pot practitioners have switched to other spices to replace the fragrant, analgesic and antidiarrheal effects of poppy shells. According to the author's experience, the following is a brief introduction of various spices of Sichuan-style hot pot for readers' reference only. 1 fermented glutinous rice is a fluffy, dark brown root spice commonly used in spicy hot pot soup or braised dishes. Chengdu people call it vanilla, and Chongqing people call it fragrant glutinous rice. In fact, it should be called fermented glutinous rice, also known as sweet glutinous rice. Sweet fermented grains have a pungent smell, which is similar to strong turpentine smell. They have the functions of regulating qi, relieving pain, relieving depression and invigorating spleen. They are blindly used as traditional Chinese medicines to treat chest and abdomen pain, stomach pain, vomiting, loss of appetite and indigestion. Adding this spice to spicy hot pot soup or brine has a strong fragrance. However, we should pay attention to the quantity, and the dosage should not exceed 5 grams at a time, otherwise the aroma will be "boring". Clove, also known as clove and clove, is the bud of clove. It is often used as a dry product in cooking. It has a strong fragrance and a tingling and tingling feeling. Its taste is pungent and warm, and it has the functions of warming the stomach, stopping hiccups, expelling wind and relieving pain. The dosage in cooking should be within1~ 2 grams, and never use it more. Illicium verum should be called Illicium verum, also called anise, aniseed and August pearl, which is a familiar spice. It is characterized by its fragrant smell and slightly sweet taste. It is pungent and warm in nature, and has the functions of warming the middle warmer to stimulate appetite, dispelling cold and treating hernia. Whether it is hot pot, braise in soy sauce or brine, it can be used in cooking. Because its fragrance is that some people like it and others are annoyed, it is more flexible in use, and 5 ~10 g is appropriate. Fennel is also called fennel, shredded cabbage, fragrant incense and wild fennel. It is cultivated in most parts of the country and is familiar to people. Its fresh stems and leaves are often used in cooking to make fennel beans, fennel stuffed jiaozi and so on. Its mature fruit is like small grains of rice or cumin, and it has a special aroma. As a spice, it is widely used in braised pork, bittern and spicy hot pot. In hot pot, the dosage can be appropriately increased, such as10 ~ 20g or more. In medicine, it is pungent and warm, and has the functions of promoting qi circulation, relieving pain, invigorating stomach and dispelling cold. 5 Amomum tsaoko The fruit of Amomum tsaoko, a ginger plant, tastes strange and unpleasant. Its medicinal properties are warm and pungent, and it has the functions of eliminating dampness, strengthening spleen, eliminating phlegm, warming middle warmer, expelling cold and resisting malaria. It can be broken or used whole in cooking. As a spice, it is burned or marinated with beef, and its flavor is especially good. Amomum tsaoko should not be used in spicy hot pot and brine, and it is more appropriate to put 3 ~ 5 pieces. 6 Amomum villosum, also known as Amomum villosum and Amomum villosum, is a mature fruit of Amomum villosum, which tastes astringent, smells fragrant, has warm medicinal properties and pungent taste. It has the functions of promoting qi circulation, invigorating stomach and promoting digestion. The medicine is used for abdominal distension and pain, loss of appetite, nausea and vomiting, enteritis, dysentery, and fetal movement. It should not be used too much in hot pot and braised dishes, and it should be less than 3 grams. Some places in Sannai are also called Shajiang and Shanla, which are rhizomes. Grocery stores and Chinese medicine stores sell dried slices, which are fragrant. The medicine is mild in nature and pungent in taste, and can warm and eliminate dampness, promote qi circulation and relieve pain. It is mainly used for treating acute gastroenteritis, dyspepsia, abdominal pain and diarrhea, stomach cold pain, toothache, rheumatoid arthritis, traumatic injury and so on. In cooking, it is mostly used for burning, marinating and spicy hot pot, and the dosage is mostly between 5 ~10g. Guangdong people use galangal to make salted chicken. In recent years, Sichuan Jianghu dishes are made of "Sannai dishes", that is to say, the main ingredients are cooked with a lot of Sannai, dried red pepper and dried pepper. This dish is praised for its unique flavor, but it has not been reported yet. Lingcao is a kind of spice widely used in hot pot in recent years. Because all the products sold in the market are dry, it is difficult to identify. After the author consulted in many ways, the dried product was taken to associate professor Xu Jiangpu of our school for verification: it should be called Lingxiang, also known as Linglingxiang, belonging to LYSIMACHIA of Primulaceae. It is a perennial herb with strong fragrance and sweet taste. Used in spicy hot pot, the general dosage is not more than 5g. There is another kind of Lingcao in the market, named Basil, which can replace the above one, but it belongs to Labiatae, also called Linglingxiang, also known as nine-story pagoda, vanilla, vanilla, duck head, sparrow head grass, etc., and its sexual taste is pungent and warm. In terms of medicine, it is pungent and warm, and has the functions of treating cold, cold and headache. Like Lingcao, Paicao is also a common spice used in spicy hot pot in recent years. A few days ago, I asked Professor Xiong Sizhi to help me find the relevant information, and soon got the results: weeding is also called fragrant weeding, fragrant weeding, fragrant sheep, and LYSIMACHIA pilosa, which also belongs to Primulaceae, and its nature and taste are sweet. It can be used for treating common cold, cough, rheumatism and irregular menstruation. The dosage in spicy hot pot should not be too much, just 3 ~ 5 grams, and it can also be used in brine. Some people say that in spicy hot pot and bittern, "Lingcao enhances fragrance, weeding and antiseptic", in fact, many spicy spices have antibacterial and antiseptic effects to varying degrees. 10 Cardamom, also known as round cardamom, is written as "Baikou" or "Kouren" in the market or pharmacies. The taste is astringent, because its medicinal properties are pungent and warm, so it has the functions of promoting qi and regulating qi, warming the stomach and promoting digestion, eliminating dampness and stopping vomiting, and relieving alcoholism. Add 3 ~ 5g to the spicy hot pot. Because of its good fragrance, the dosage is small. 1 1 Nutmeg alias Yuguo. In recent years, it has been widely used in hot pot, but its taste is also unpleasant. Its medicinal properties are pungent and warm, and it has the functions of warming the spleen and stomach, astringing the intestines and lowering the qi. You can't use more than one thing, just two or three. 12 cinnamon is also called cinnamon. Sweet and hot in nature, it has the effects of nourishing Yuanyang, warming spleen and stomach, removing accumulated cold and dredging blood vessels. Indications: kidney-yang deficiency, cold pain in the heart, chronic diarrhea, etc. It is oily and has a strong fragrance. The taste is spicy and the aftertaste is slightly sweet. It is widely used in spicy hot pot and braised dishes, and the appropriate dosage is 5 ~10g. In fact, spices are widely used in Sichuan hot pot, such as fragrant leaves, which are leaves of Cinnamomum japonicum. Whether it is spicy hot pot or white soup hot pot,1~ 3 leaves can be used to enhance fragrance; Another example is Piper longum, a plant of Piperaceae. In addition to enhancing the flavor, experienced hotpot chefs also learn from the experience of medicinal diet and add Piper longum to enhance the spicy taste of spicy hotpot. There are many others such as Chuanxiong, Angelica, Angelica dahurica, Pericarpium Citri Tangerinae and Pogostemon Pogostemonis, so I won't list them here. If plant spices are used well in cooking, dishes will be popular, but if they are not used well, they will lose their appetite and may also lead to negative effects. The author summarizes his own experience in the use of spices for many years, and probably has the following experiences: 1 Be diligent in observation, often go to the market to learn about new spices, and be sure to be aware of the spicy spices used in innovative dishes in the catering market. Learn to distinguish spices by looking, smelling and tasting, especially those you are not familiar with. It should also be clear that the quality of the same spice varies greatly, so we must choose high-quality products when using it. As mentioned above, spices have both positive and negative effects, and the saying that "medicine is toxic in three ways" seems to have some truth. Here we go back to the sentence eight years ago: you can't put more spices because it is medicine. We must be flexible in the use of spices. If you add spices to a cooking dish to make the eater feel fragrant and delicious, but you can't tell what spices are in the dish, then I think this is the best application of spices. In practice, our chefs and medicated dieters have also created many dishes with single spices, but the amount of spices is too large, such as clove duck, Sannai rabbit and Amomum elbow. The spices used in this kind of dishes are far more than those used in hot pot, but there is no strange taste or medicinal taste, which may be because the changes produced by a single material are different from those of many materials in use. Cooking is an interdisciplinary industry. For cooks in the 2 1 century, they need to know more about related disciplines. For example, the spices involved in this article are mostly traditional Chinese medicines with pungent taste. From the point of view of traditional Chinese medicine, pungent and warm drugs are generally suitable for those with yang deficiency, chills, spleen and stomach weakness and heavy dampness. Why Sichuan spicy hot pot likes to use spices, including pepper and pepper, has something to do with the sultry and humid summer and cold and humid winter in Sichuan Basin. However, spicy hot pot is not suitable for people with yin deficiency and heavy heat and yang flourishing. Another example is that for people with qi deficiency, if more spices are used to promote and regulate qi, they will consume gas and their bodies will be more weak. Therefore, it is more reasonable to add cinnamon, ginger and other aphrodisiac and qi-invigorating spices. Since ancient times, the health care groups in China have had the view of "homology of medicine and food" and "homology of medicine and food", but the degree of attention paid to this view is different in modern times. Therefore, people in the catering industry should learn more about Chinese medicine and traditional Chinese medicine. First, the formula of hot pot bottom material and its frying method. The ingredients of small pot frying method: 3 kg of butter, 2 kg of salad oil, 50 g of Pixian watercress 1 kg of liquor, 20 g of fermented grains, and 20 g of purple sea pepper 1. 5 kg of ginger 1 two garlic 1 two pepper 1.5 kg of lobster sauce 1 5g of Yibin broken rice weed 1 5g of rock sugar1two first-class Chili noodles, two green onions1 Formula of spice in two or three inches: 5 grams of Amomum tsaoko, 5 grams of Rhizoma Dioscoreae Septemlobae, 3-5 grams of clove, 5 grams of Amomum villosum, 5 grams of Cumin, 5 grams of Cinnamomum cassia, 5 grams of licorice, 5 grams of grass, 5 grams of Gan Song, 5 grams of dried tangerine peel, 5 grams of citronella, 5-8 grams of star anise, 5 grams of geranium, 5 grams of fennel, 8 grams of vanilla. Before frying, cut the spice into 2-inch long knots and soak it in warm water. Zanthoxylum bungeanum is swollen. Prepare 2 woks, put 9 samples (watercress, green onion, ginger, fermented glutinous rice wine 25g, garlic, broken rice, cress, lobster sauce and rock sugar) in one wok and mix well. Add 3 kg of butter in the other wok to boil, then add salad oil to heat it to 70-80%, scoop the oil onto the evenly mixed watercress with a spoon and stir while dripping oil. In order to avoid coking of watercress, until the oil is drenched completely. Then put watercress on the fire and cook it with medium fire for about 10 minute. When the watercress is quick-dried and moist, it will stir-fry the chilies. When the oil boils, it will stir-fry with low fire. After 15 minutes, add about 25 grams of white wine and continue to stir-fry until the water content of each raw material is quick-drying, add the spices that have swelled and continue to stir-fry. Stir-fry for 5- 10 minutes. As the saying goes, "No chicken is not fresh, no duck is not fragrant, and no bones are not thick", so when hanging white soup, we must pay attention to the collocation of raw materials to ensure the delicious taste of the soup. Its characteristics are: milky white color and positive taste. Thick consistency. Old hen, old duck, pig bone 15 kg crucian carp, 4 kg (crucian carp must be wrapped with gauze when cooking soup), soup hanging process 1 raw materials should be soaked in 2 cold water 1 hour, so that the nutrients in each raw material are doubtful, and the boiled soup is fresh, fragrant and beautiful. If the water is boiled, you can only add boiling water and rush into the soup pot. It is strictly forbidden to add cold water to the soup pot. 5. Foam frequently to ensure that the soup is milky white. Stew the soup with a big fire for thick soup, that is, white soup. Stew the soup with a small fire as a clear soup. Be sure to pay attention to it. It is generally recommended to use 4:6 pots, that is, 4 portions of clear soup and 6 portions of oil. For the pot, raw materials: 50 grams of ginger granules, 50 grams of garlic granules, 50 grams of salt 15 grams of monosodium glutamate, 50 grams of chicken essence, 50 grams of pepper, 5 grams of yellow rice wine, 75 grams of sugar 15 grams of fermented grains 1 0 g dried pepper 40 g pepper 25 g old oil 5 kg fresh soup 3 kg. Remember: adjust the taste first, Put the master batch again. Put the old oil and master batch again for pepper and dried pepper. The bottom formula of clear soup pot: chicken essence 30g monosodium glutamate 20g salt 1 0g pepper15g jujube10g wolfberry fruit 5g garlic10g ginger slices (peeled) 5g chicken oil 50g tomato 4 slices of mountain delicacies 20. 00 grams of mountain delicacies (sheep blood bacteria, bovine bacteria, Pleurotus ostreatus, etc.) ***20 grams of Angelica sinensis and Codonopsis pilosula are chopped into particles and put in the bottom of the white soup pot, which is particularly effective. Recovery of old oil: No saucers, cigarette butts and other garbage are allowed to be put in the bottom of the pot after a guest has finished eating, so as to ensure the hygiene of the soup, and it is strictly forbidden to eat anything containing any pigment or flavor. Ensure the bottom of the pot is clean. Pour the oil into a clean bucket. Second, naturally precipitate for one hour. Then put it on the stove to boil. When the oil turns black due to long-term use or improper treatment, add water with the ratio of 1:2, boil for about 10 minutes to precipitate 1 hour, and gently take out the oil on your face. Just boil it. If the color is still black, you can continue to wash it once or twice. Solution to mixed soup: 1 Cause: 1 Oil contains too much water. 2 The ratio of soup to oil is improper. 3 Improper consumption by guests causes mixed soup. Solution: Beat most of the oil in the pot. Put on the old and new oil in the kitchen to taste the hot pot and ginseng soup. Requirements: 1 Not spicy enough: add the fried pepper and the old oil and stir it. 2 Too spicy: add sugar and mash and stir it with the old oil. 3 Not spicy enough: add the stir-fried Ziba pepper and the old oil and stir it. Pay attention to the stir-fried Ziba pepper (salad oil 10 kg) Stir-fry the old ginger granules until they are semi-dry, and then add white wine to dry them.) 4 Too spicy: take out a part of the old oil from the pot, add a part of clear soup and then add a proper amount of fermented grains and white sugar. 5. Dissolve the salt in the clear soup if it is not salty enough, and add it to the bottom pot. 6. Too salty: add one slice of lotus root and one slice of potato. Or adding a proper amount of clear soup can also solve the problem. (Lotus root slices and potatoes have the function of reducing salt.) 7 In order to ensure the reckless behavior of guests, many dishes are poured into the pot and affect the quality of the pot bottom. Please keep the pot bottom 8 minutes full. The spiced Chili sauce is bright red in color, delicate in organization, salty and sweet, fresh and delicious, and has a strong mixed flavor of spiced and maotai. The key points of its operation are as follows: (1) The proportion of raw materials: red pepper 10kg, salt 1.5kg, sweet noodle sauce 3.0kg, white sugar 50.g, anise 6g, fennel 6g, pepper 6g, cinnamon 4g, dried tangerine peel 3g, and acetic acid1. (2) Processing equipment: wet and dry pulverizer, large porcelain jar and plastic mixing basin. (3) Processing: Clean red pepper 10kg with clear water, air dry, mix with five spices (25g) and salt 1.4kg, and crush into a jar in proportion. Dissolve 50g of white sugar, saccharin 1g and acetic acid 1g in 30g of cold boiled water, mix with sweet flour paste, pour them into a chili jar, stir and mix evenly, cover the surface with the remaining salt, and seal the jar for fermentation. The temperature is about 25℃, and it is usually fermented for 10 day. Pepper red oil is made by refining aniseed water: pepper, star anise, red pepper (preferably from Sichuan), kaempferia kaempferia, cinnamon, fragrant leaves, clove (a little because it tastes too strong), ginger, garlic, tsaoko, licorice and water, etc., and boiling for a period of time to concentrate. Then: heat the pot, inject salad oil (the oil temperature should not be too high), add pepper, a large amount of red pepper powder (the best produced in Sichuan), fennel, star anise, cinnamon, fragrant leaves, thirteen spices in Wang Shouyi, white sesame seeds and Amomum tsaoko, and refine at low temperature until the oil turns red, then add a proper amount of concentrated aniseed water, and refine for a period of time. How to make spicy oil: Mix "Chaotianjiao" and "Erjingtiao" two kinds of pepper noodles at a ratio of 3:2, add a little salt and a spoonful of sesame and walnut, clean and wipe dry, knock out cracks with a small hammer, put them into the pepper noodles together with dozens of new peppers, and cook 750g of rapeseed oil (without refined oil) (250g of pepper noodles can be prepared), turn off the fire and air dry for 3 hours. A variety of mala Tang base materials 1 "Niu Hua Mala Tang Some people say that hot pot is a glamorous and fashionable Chongqing city girl, then I say that Mala Tang is a delicate and elegant Sichuan country girl, and she is still pungent and watery. When Chongqing people talk about its charming hot pot, Sichuan people are also proud of their unique spicy hotpot; When "Little Swan" hotpot became a cultural symbol with its chain stores all over the country, Sichuan Mala Tang also occupied the national market with its pervasive offensive. Sichuan Mala Tang is represented by Leshan area, and the best of Leshan Mala Tang is concentrated in wutongqiao district. Speaking of Wutongqiao, a tiny place, it is indeed one of the famous "restaurants" in Sichuan, where Xiba tofu, mala Tang and bean curd are all produced; And Niuhua Town in this area is the "Double Restaurant Paradise" with the best mala Tang and tofu brain. Niuhua Mala Tang can not only satisfy the stomach, but also satisfy the craving. However, the method is not complicated: its soup is made by adding cinnamon, dried tangerine peel, dried chili, pepper, star anise, rhizoma anemarrhenae, Hanyuan pepper, bean curd milk, fermented glutinous rice juice, etc. into chicken soup, which is put on a slow fire in a casserole and placed in a circular table, so that the edge of the pot is slightly higher than the desktop. It is clear that the main ingredients of mala Tang are really varied, from flying in the sky, running on the ground and swimming in the water to hanging on the branches and born in the soil. Everything is available: pigeon meat, chicken wings, foot skin, chicken breast, chicken leg, duck tongue, duck's paw, quail egg, beef, tripe, mutton, prawn, lobster, crucian carp, loach, eel, potato, sweet potato, lateral ear root, cucumber, bitter gourd, lentils, mushrooms, shiitake mushrooms, Flammulina velutipes, gluten and bean skin. Vermicelli and pig blood curd are cooked in a bamboo colander, bean sprouts and lateral ear roots are tied on the bamboo stick with thin thread, and the other main ingredients are either sliced, chopped or shredded, put on thin bamboo sticks and put in small baskets in different categories. Customers can choose freely according to their tastes. Unlike Chengdu Mala Tang, which is made of salt, pepper powder, pepper powder, monosodium glutamate and chopped green onion, it is not an ordinary red pepper dish, and Niuhua Mala Tang's seasoning dish is a must: the duck tongue is the best in Mala Tang, and Niuhua is commonly known as "airplane", which is many times more fresh and refreshing than beef tripe, duck's paw and loach! Niuhua Mala Tang generally pays dividends with white labels: each 10-cent white label is vegetarian and cheaper meat dishes, and most of the 50-cent red labels are meat dishes. Spending less than 100 yuan, together with drinks, can make five or six people have a decent meal. Eating around the stove in winter is warm, and eating cold beer in summer will clear away heat and reduce fire. Mala Tang small shops are all over the streets and alleys of urban and rural areas, Xian Yi, old and young. In recent years, Niuhua Mala Tang has not only established its position as the "chieftain of Shu" in Sichuan snacks, but also walked out of Sichuan, bringing pleasant enjoyment to the people of the whole country. 2 "How to make mala Tang Ingredients: (According to your own hobbies, The variety of raw materials can be increased or decreased.) Meat dishes: 50 grams of rabbit loin, 50 grams of hairy belly, 50 grams of eel, 50 grams of pig's throat, 50 grams of lunch meat, 30 grams of duck intestines. Vegetarian dishes: 80 grams of lotus root slices, 80 grams of lettuce, 50 grams of wax gourd, 50 grams of fragrant mushrooms, 50 grams of dried bean curd, 80 grams of Chinese cabbage, 50 grams of cauliflower and green vegetables. 50g, Yongchuan Douchi 50g, rock sugar 1 0g, prickly ash 5g, pepper 2g, dried pepper 20g, mash juice 20g, Shaoxing wine 20g, ginger rice10g, refined salt100g, Amomum tsao10g. Put the wok on a strong fire, cook the vegetable oil until it is 6% ripe, stir-fry the Pixian bean office (first fine), quickly add ginger rice and pepper, and immediately add fresh soup. Add chopped fermented soybean, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, the foam is removed to form brine. 2. Make the main ingredients. Wash the lettuce, cut the rabbit loin, eel and duck intestines into cubes with a width of 2 cm; Cut the hairy belly and pig's throat into 4 cm square. Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Use washed bamboo sticks to thread the dishes into a string of about thirty or forty grams. 3, hot system. The brine pot is placed on a strong fire to keep it boiling. All kinds of dishes are cooked with skewered bamboo sticks and cooked according to the heat of different dishes. 4, eating. Boiled and mature dishes are put in a dish with Chili noodles and fried salt, and eaten after dipping them in Chili and salt according to your own taste. It's more or less up to you to dip or not. Common problems and solutions: the scalded finished products are not ripe. The main ingredients used in mala Tang should be relatively easy to mature. You can't use raw materials that are not easy to cook, such as chicken wings, chicken feet, duck feet and beef. The cooking time of dishes such as eel and hairtail should also be longer. Don't swing too much and too fast when cooking these raw materials. If you master the cooking time, there will be no problem of being uncooked. 3) The ratio of mala Tang to bone soup is 5 kg: 1, 300 g of Pixian watercress (this is the main raw material) produced in Sichuan, 250 g of rapeseed oil, and 2 g of dried red pepper 150 g (cut into small pieces of about 2 cm); 50 grams of pepper 3, 3 tablespoons of sugar; Dried ginger (sliced) and clove garlic150g each; 250 grams of onion (two and a half inches); A bag of150g aniseed sold in the grocery store (Kaempferol, etc.); Appropriate amount of salt (depending on the salinity of the watercress you buy, because the watercress produced by some manufacturers is too salty); It is very important to stir-fry a tablespoon of chicken essence for a long time: 1, put oil in a hot pan, and when the oil is cooked, scoop up the dried peppers and prickly ash and skip the oil (that is, turn off the fire). 2, put white sugar in the oil pan and stir-fry slowly until the white sugar melts and bubbles (turn on a small fire as appropriate during the frying process, and pay attention to the fact that the melted sugar begins to float to the oil. At this time, the sugar bubbles are golden yellow, and if it turns dark red or black, it will be fried. Next, Pixian watercress is fragrant. 3. Turn on a big fire, put the bone soup in, add salt (put it in the salty degree of the soup, which is slightly more important than the usual cooking flavor) and chicken essence. After the soup is boiled, put in the oily dried pepper and pepper, and simmer slowly 10 minutes. You can fry more base materials according to this ratio. Every time the taste is insufficient, Just add the ingredients to the soup (people who like spicy food can also directly add some unpolished dried pepper segments and new pepper granules into the scalding material) Note: 1, when frying sugar, you can only use a small fire, and the sugar must be fried until it melts, and then it will be soaked on the oil surface (it will be golden brown, and if it is fried, it will not be used again, so the soup will be red and bright, but there will be no sweetness in the soup). There are many other products that are unqualified or have bad taste. 3. It is best to use rapeseed crude oil (that is, non-refined oil), and the bottom material is better in color and flavor than refined oil such as salad oil. Generally, butter is not needed for mala Tang or fish pot soup. If it is changed to hot pot bottom material, it can be replaced with 200 grams of butter and 100 grams of rapeseed oil and fried together (butter is added after the vegetable oil is cooked, and the rest process remains unchanged). 4 "Mala Tang" In fact, authentic Chengdu Mala Tang needs a lot of ingredients to stir-fry. When my mother made it, she asked someone to open a list. I glanced at it. There may be more than ten or twenty kinds. Choose the ingredients and grind them into powder, stir-fry them with vegetable oil and bittern oil (that is, the soup cooked with Sichuan's stewed vegetables, because the stewed vegetables are all meat, and the oil floating on the soup after cooking is bittern oil, which is very fragrant), and some even add butter. Then raise the soup and some ingredients to boil and rinse. I can't eat authentic mala Tang in other places now. Let me tell you something I created. I think it's still too hidden. Because it is impossible to prepare all the ingredients for chicken chafing dish: chicken, Xixian watercress (more or less according to personal preference), dried pepper (more or less according to personal preference), pepper (more or less according to personal preference, I can only get enough), pepper, a small amount of aniseed, a small amount of fennel, ginger, onion, coriander, salt, chicken essence, oil, and various dishes to be rinsed. Practice: 1, chop the chicken into pieces, and put it in the pot (no need to add oil) to dry it. 2. Heat the oil in the pot (more). After the oil is boiled, add watercress, pepper, pepper and ginger, stir-fry, pour in the chicken pieces and pepper, add salt. 3. Stir-fry and add water, pepper, anise, onion and chicken essence. 4. Dish: Cut coriander into fine powder, add chicken essence, add salt according to personal taste. If you like spicy food, you need the oil floating on the soup pot. If you don't like spicy food, you need the soup in the pot. Mix it well and start! 5. The recipe for boiling pot bottom with sesame seeds: half a catty of rapeseed oil, half a catty of lard, half a catty of butter, 2 ounces of pepper, 4 ounces of dried pepper, 2 ounces of watercress 1 bag in Pixian county, 2 ounces of rock sugar, half a catty of ginger, half a catty of garlic, 5 tsaoko, a little fennel, 25 cloves, 5 small pieces of cinnamon and one or two methods of chicken essence. Otherwise, it will be bitter-stir-fry the rest (except traditional Chinese medicine) together, and when the ginger and garlic taste-divide them into 5 pots-add water (preferably bone soup)-add traditional Chinese medicine equally and cook for half an hour-5 pots of bottom materials-average 8 yuan money.