Speaking of mala Tang, it can be said that it is the favorite of modern people, and mala Tang can be seen in the streets and alleys of Tang Can. Mala Tang originated in Sichuan, mainly spicy, but after popularization, there are many differences in mala Tang in every place, but the taste and taste are still particularly delicious. Mala Tang will have a variety of dishes, including vegetables, meat and bean products, which can be matched according to personal taste.

The calorie of the ingredient recipe is 145 (calories), and the spice prepared by the main ingredient is 1 pepper 1 spice.

Let me introduce some spices to you first, because there are too many spices. Let me introduce some to you first.

White pepper has a fragrant smell and is one of the favorite condiments. Pepper mostly grows in areas with high temperature and long-term humidity. It tastes spicy and hot, and has strong functions of warming the middle warmer, dispelling cold and relieving pain. Pepper grows warmer as it goes south, because it fully absorbs the sun and heat in the south. The surface of pepper is yellow-white or yellow-white, smooth, and there are many light linear stripes between the top and the base. The medicinal value of white pepper is slightly higher, but the seasoning effect is slightly less. It tastes more spicy than black pepper, so it has a stronger function of dispelling cold and strengthening stomach.

Amomum tsao-ko has a special spicy taste, which can remove fishy smell and stimulate appetite. It is a good cooking seasoning and is known as one of the "five spices" in food seasoning. Amomum tsaoko is used to make mala Tang, which can remove the fishy smell and improve the taste of mala Tang. It tastes better with tsaoko.

Cinnamon bark is also called cinnamon. Sweet and hot in nature, it has the effects of nourishing yang, warming spleen and stomach, dispelling cold and dredging blood vessels. Indications: kidney-yang deficiency, chills and pains, chronic diarrhea, etc. It is oily and has a strong fragrance. The taste is spicy and the aftertaste is slightly sweet. Widely used in mala Tang and pot-stewed dishes.

Alpinia officinarum is cultivated in Yunnan, Guangdong, Guangxi and Taiwan Province provinces. Pungent in taste and warm in nature. There is a strong pungent smell. It has the effects of warming spleen and stomach, expelling wind and cold, promoting qi circulation and relieving pain, helping digestion and stopping vomiting. Materia Medica: Alpinia officinarum, a medicine for dispelling cold and dampness and warming spleen and stomach. Adding galangal into our spicy soup base can play a very good role in enhancing fragrance.

Break the spices we have prepared, but not too much.

Stir-fry the materials, first put the oil in the pot and heat it. The oil temperature should not be too high. If it is too high, it is easy to fry the bottom material.

Add pepper, watercress, onion, ginger and garlic, and stir-fry in it.

Add pepper, spices, rock sugar and other fried ingredients below.

Hot: This is the bottom material fried on it. Add it to my broth for seasoning. This is the soup base of mala Tang.

Final result

Add some seasoning after ironing, and a bowl of delicious mala Tang will come out. Let's see if you have an appetite.

Precautions when frying the bottom material, it is very important to pay attention to the size of the heat and the length of time. It is very important to grasp the amount of seasoning in the bowl in mala Tang, so it will taste better.