Production procedure:
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 scalded with skewered bamboo sticks 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 product is 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.
Spicy Hot Pot
Seasonings: Sichuan pepper, Sichuan pepper, star anise, cinnamon, cold ginger, fragrant leaves, tsaoko, pork button, white sugar, soy sauce bean paste, ginger and onion. Ingredients: tender chicken legs, squab (two depending on the soup), pig bones, chicken bones, sheep bones, buffalo belly oil: lard, butter and cabbage.
Production: add a proper amount of rapeseed oil, the oil temperature is 60%, add white sugar and stir-fry until the oil temperature rises to 90%, add tender chicken legs until the color is bright red and slightly heavy, add broth, slightly cook, add butter, lard, chicken bones, sheep bones, buffalo, Sichuan pepper, star anise, cinnamon, cold ginger, meat buckle, fragrant leaves, tsaoko, a little soy sauce, etc. Another pot, put the vegetable oil, stir-fry the bean paste to make it fragrant, and put the Jiang Mo; After the meat is rotten and the soup is colored, the odor is removed for the last three times. The soup is made into auxiliary materials: Flammulina velutipes, coriander, green bamboo shoots, etc. (there are many kinds of ingredients in Changsha, and all kinds of meat and vegetables are available). Accessories: garlic paste or sesame oil mixed with juice and stir-fried.
You can use broth or fish soup as the soup base. My experience is that fish soup tastes better. First put oil in the pan (a little more oil to avoid sticking to the pan), put pepper and a little pepper after the oil is hot, and then put the fish (crucian carp, grass carp, chubby head fish, etc., preferably cut into pieces) into the oil pan for frying, fry both sides and start to put soup, and add salt according to your own taste. Add some Flammulina velutipes, mushrooms, vegetables and the like to the soup and you can eat it as mala Tang.
I hope I can help you! I hope it can be adopted!