According to the order of classification, it is divided into:

Vegetable skewers-preparing fennel-frying fennel-cooking soup-seasoning soup-blanching vegetables-filling bowls.

1. Boilable vegetables: (According to local vegetable varieties, there can be about 40 kinds)

1. 1 vegetables:

Green vegetables, cabbage, cauliflower, coriander, lettuce, day lily, spinach, mung bean sprouts, bean sprouts, tofu, dried bean curd, bean curd skin, bean curd mushroom, loofah, cucumber kelp, lotus root slices, wax gourd slices, potato chips, oily bean curd, ham sausage, carrots, fried dough sticks, rice cakes, duck blood vermicelli, etc. (When buying vermicelli, you must buy better vermicelli, which is not easy to cook; Because when eating mala Tang, basically everyone will order a vermicelli. If the quality of vermicelli is not good, it will affect the overall taste. )

1.2 meat dishes:

Beef, bacon, duck intestines, fried pigskin, beef venetian blinds, various balls, crab roe, etc. (Note: String dishes are more flexible, and the most important thing is that they feel more beautiful; With less materials, customers will feel that they have too much after stringing, and they will not be too full when eating, so people want to eat it next time after eating it once.

2. Soup formula:

2. 1 Main ingredients: (The market price of each ingredient is also provided for reference only)

When I used to do it, I didn't need to weigh the bottom material with a standard electronic scale every time, but I just used my own hands to estimate it (the proportion of ingredients should not be too different, which basically won't affect the taste). Because my hands are a little bigger than those of normal men, I will provide you with the approximate proportion of my hands for your reference. (explanation: ① one-handed full grip: that is, the amount of the right hand full grip; (2) More than one and a half hands, that is, more than one and a half right hands (about one and a half less than the dose in item (1)); ③ Count by number: just count by number)

Hundred mouths (25 yuan/kg; Dosage: more than half of one hand); Fragrant sand (6 yuan/kg; Dosage: more than half a hand) Cinnamon (8 yuan/kg; Dosage: break into small pieces, more than half a hand); Fennel (6 yuan/kg; Dosage: more than half of one hand); Star anise (6 yuan/kg; Dosage: a little more than one handle); Amomum tsaoko (25 yuan/kg; Dosage: 6-7); Cumin (10 yuan/kg; Dosage: a full hand); Clove (25 yuan/kg; Dosage: more than half of one hand); Fragrant leaves (7.5 yuan/kg; Dosage: a full hand); Cold ginger (8 yuan/kg; Dosage: 6-7); Zanthoxylum bungeanum (25 yuan/kg; Dosage: more than one hand with a full handle, which is the key to mala Tang "hemp". If you can eat hemp, increase it on the basis of this dose, otherwise it will be reduced. ) Pepper: (Dosage: If you have a full handful, add more if you want to be spicy, and add less if you don't want to be too spicy. In mala Tang, this ingredient is the key to "spicy" and you can eat "spicy".

Note: ① Because I used to mix ingredients for three days at a time; The above formula is my dosage for three days, but before frying, we must separate the dosage for three days, that is, only one third of the dosage can be fried at a time. Of course, if you are not used to mixing ingredients for three days, you can only mix the dosage for one day at a time, that is, the dosage of each ingredient should be divided by three, which is the dosage for one day. This is very important.

② The dosage of Amomum tsaoko, fragrant sand and clove must be in accordance with the dosage when I tried to make it, and must not be increased. If you add too much, it will easily cause bitter soup and strange taste.

2.2 Accessories for cooking (mainly cooking, which is put into oil when the oil is hot to play the role of frying incense)

Ginger (about 0.3 kg, sliced); Garlic (whole 2 pieces, cut in half with a knife, not too small); Shandong green onions (2, cut into 3-inch long sections)

2.3 Fresh soup accessories (when the stainless steel soup bucket is filled with water, put it directly into the soup bucket)

Bovine leg bone (1, about 4-5 kg. Other bones of cattle are ok, but leg bones are better);

Frozen chicken rack (two chicken bones don't have much meat, so they are usually sold in the vegetable market)

Note: when trying to make it, it is ok to add more fresh things. The more you add, the fresher it is (such as beef bones and chicken racks).

2.4 Soup Accessories:

Hot pot bottom material (Chongqing Sanwu brand, with 1 bag150g); Xixian bean paste (200g, using bottled Sichuan Pixian bean paste; Just buy a bag when you try it out)

3. The frying process of star anise;

3. 1 Divide the consumption of the previous three days into three points on average; Because the dosage used to be three days, now we can only fry the ingredients for one day. If you only mix the ingredients for one day, you don't need to divide them.

3.2 Put the wok on high fire, first add 400g butter to boil, then add 300g salad oil, and when it is 70% to 80% hot, add 2.2 auxiliary materials to stir fry until fragrant.

3.3 Add 2. 1 aniseed and stir-fry over high heat. (Cooking is actually nothing. Basically, the process of cooking at home is the same, just don't stir-fry aniseed. )

4. Soup boiling process

4. 1 Add 2.3 fresh-keeping auxiliary materials into a stainless steel barrel (choose a stainless steel barrel with a diameter of 35 cm and a depth of 38-40 cm, which can hold about 25 kg of water); Fill the bucket with water and cook it over medium heat (in the process of cooking soup, pay attention to skim off a layer of floating foam on the surface of the soup at any time. If you want to make the soup taste fresher, you can change it to low heat after boiling, and then add auxiliary materials and stir-fry aniseed to the soup of 2.4, and cook it over low heat for about half an hour.

4.2 Use a mesh colander to separate the cooked soup from the aniseed, put it in another bucket (this material is the soup used for cooking later, added to the soup in the bowl), and add water to the bucket filled with aniseed, so that you can cook about three buckets of soup repeatedly.

4.3 Boil the soup in the second and third pots with low heat, and then boil it with low heat for about 20 minutes.

4.4 Skim off the layer of spicy oil on the cooked soup with a spoon and put it in another small bucket for later use.

Attention; Because this spicy oil is fragrant, hemp and spicy, if it is put directly in the soup, it is unbearable for friends who can't eat spicy food. Of course, if you can eat spicy food, mala Tang Tang Can is directly added to the bowl according to the taste and then put into the bowl, or it can be scalded to the end, and the soup has no taste. You can also add a little of this spicy oil.

5. Preparation of scalding materials:

5. 1 After the three barrels of soup are boiled, mix the three barrels of soup (because the aniseed in the first pot of soup tastes heavier, the taste in the third pot is lighter; The purpose of mixing is to make it taste more even)

5.2 After the soup is prepared, according to personal taste, add a proper amount of salt to the soup, and then add monosodium glutamate, chicken essence and soup king (soup king chooses the kind with ribs flavor).

Note: don't put more monosodium glutamate when cooking soup, it will be bitter; Chicken essence and soup must be added in large quantities, which is equivalent to more than 5 times of our daily consumption; Of course, some friends don't like to add glutinous rice, chicken essence and soup king directly to the soup bucket, so you can also add these seasonings directly to the bowl, but the salt is added directly to the soup bucket. If you don't add it directly to the soup bucket, the scalded food will have no taste.

6. Ironing process:

6. 1 Put the seasoning soup into the fire to keep it boiling, and then you can scald the vegetables.

6.2 When blanching vegetables, put them into a blanching spoon according to the blanching time (generally, put the ones that are not easy to cook first, and then put them that are easy to cook).

6.3 Fill the bowl with mala Tang, and then add the soup; If you can eat spicy food, you can add a proper amount of spicy oil to the bowl (this spicy oil is extracted from the surface of the cooked soup as mentioned above)

In addition, you need to master the following points:

1. When frying aniseed, be sure to add a lot of oil to the pot. Basically, the oil you use will almost drown aniseed. If there is too little oil, there will be too little oil on the surface after the soup is cooked, so you can't extract spicy oil. )

2. When stir-frying aniseed, stir-fry with fire when the oil is hot (it takes about 3-5 minutes to stir-fry), but be careful not to stir-fry aniseed.

3. How much water to add to stir-fry aniseed must be well controlled: if too little water is added, the soup will turn black, taste bitter and not delicious; If you add more water, the soup will be weak (for example, the peppers we buy every day are spicy, not so spicy; Therefore, the taste of each seasoning is heavy but not heavy; So when you try it out for the first time, after boiling, if it is bitter, the water volume will increase a little; If the taste is light, the amount of water should be reduced a little; The quality of "Mala Tang" soup is particularly important at this point, and the problems encountered by many friends when trying to make it are basically in this respect.

4. Some friends just don't understand the difference between the so-called "red soup" and "white soup": in fact, the boiled soup has a layer of red and spicy oil on it; If you completely throw away this layer of spicy oil, the soup will become clear soup (of course, this soup can't be completely clear soup; It is also spicy, but the taste is not so heavy); If you can eat spicy friends; You can add this hot oil to the clear soup and it becomes the so-called "red soup"

5. I suggest that if you want to avoid wasting too much raw materials when trying, you can follow the ratio of aniseed and water I provide; Try to reduce the scale. 6. Be sure to separate the layer of spicy oil above the boiling matter. If you don't separate them, you will find the soup very spicy, which may be unbearable for friends who can't eat spicy food; Friends who can eat spicy food can add this spicy oil to the bowl. 7. Now some friends don't like spicy food, but prefer spicy food with three flavors. If you like the kind of three delicacies, then when making this kind of mala Tang, you should focus on adding more fresh raw materials such as bones and chicken racks, but the proportion of aniseed should be reduced a little. As for how to meet your requirements, you should try several times more. 8. Let me explain again, my formula is really good. Some friends may try it for the first time, and they may not believe in the dosage, which leads to the unsatisfactory first time. If this happens, don't lose heart. You can call me and we will communicate again to see what the problem is. 9. Because some friends try it for the first time, it is too easy to buy a small batch of butter; Then when you try, you can also use chicken oil instead (chicken oil buys that semi-finished product and comes back to refine it yourself). If there is no butter and chicken oil, lard can be used instead, but lard has the worst effect; If it is not convenient to buy beef bones during the trial period, you can also use pig bones instead)

10. If you don't understand anything, or if you encounter any problems during the trial, please contact me and I will take the time to answer your questions. Note: the red font is the key part, please pay attention. To be honest, I think my formula tastes good, because some friends may not have touched it before, so they may not know the amount of star anise for the first time; So I hope some friends, as long as you really want to do it, don't lose heart, no matter how you try for the first time; I hope you can give me a call, and we can communicate again and see what the problem is. Attachment: All aniseed is available in the local condiment market, and some places have different names. Please refer to the following:

1. Amomum tsaoko: Amomum tsaoko, a ginger plant, has a strange taste.

2. Fragrant sand: Also known as Amomum villosum, Amomum villosum and Amomum villosum, it is the mature fruit of Amomum villosum, with astringent taste and fragrant smell.

3. Cinnamon: also known as cinnamon. This kind of thing is more common.

4. Fennel: also known as fennel, shredded cabbage, fennel and wild fennel, it has a special fragrance just like millet or fennel.

5. Illicium verum: It should be called Illicium verum, or fennel, Illicium verum and August pearl, which are familiar spices.

6. Zanthoxylum bungeanum: This is a familiar seasoning and needs no introduction.

7. Lilac: also known as male clove and female clove, it is the bud of clove.

8. Cardamom: Also known as Cardamom, Round Cardamom, Baikou and Kouren. 9. Fragrant leaves: that is, osmanthus trees have leaves and are grayish green. 10. Cold ginger: Some places are also called Sannai, Jiang Sha and Shanla, which are rhizomes.

Mala Tang recipe-1

The soup is made of chicken soup with cinnamon, tangerine peel, dried pepper, prickly ash, star anise, Anemarrhena asphodeloides, Hanyuan pepper, bean curd, fermented glutinous rice juice, etc.

Hot sauce formula -2

250g butter, vegetable oil 100g, Pixian bean curd 150g, Yongchuan lobster sauce 50g, rock sugar 10g, pepper 5g, pepper 2g, dried pepper 20g, fermented glutinous rice juice 20g, Shaoxing wine 20g, ginger rice 10g, etc.

Put the wok on the fire, cook the vegetable oil until it is half cooked, stir-fry the Pixian watercress office (first fine), quickly add the ginger rice and pepper, and immediately add the fresh soup. Add chopped lobster sauce, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, remove the foam to form brine.

Hot sauce formula -3

Formula:

Half a catty of rapeseed oil, half a catty of lard, half a catty of butter, 50g of pepper, 300g of dried pepper, Pixian watercress 100g, rock sugar 100g, 200g of ginger, garlic 100g, 5g of tsaoko, fennel 10g and clove 25.

Method:

Mix the three oils-add rock sugar and stir-fry with low fire-add Pixian watercress and stir-fry with low fire (at least half an hour), which will not carbonize the sugar, otherwise it will be very bitter-stir-fry the rest (except traditional Chinese medicine) together, divide the ginger and garlic into five pots-add water (preferably bone soup)-add traditional Chinese medicine for half an hour.