1. Formula of mala Tang

There are a lot of bones and broth (soup can be added at any time)

Here are 11 portions (pot) of soup

811g of Pixian watercress fried in oil

Pixian watercress is brewed with broad beans, peppers and salt. It is a local specialty of Chengdu Pixian. Its color is bright and moist. When used in the soup brine, it can increase the umami flavor and fragrance, and make the soup with warm, mellow and spicy flavor and thick and bright red color.

211g fried douchi is brewed from soybeans, salt and spices, and its smell is mellow, its color is yellow and black, its oil is smooth, its seeds are soft and its taste is sweet. Chongqing Yongchuan Douchi is the best. Spicy. There are many kinds of dried peppers, such as big gold bars, two gold bars, five-leaf peppers, morning peppers, seven-star peppers, Dahongpao and millet peppers.

Adding dried peppers to the bottom of the pot of hot pot soup can remove fishy smell, relieve boredom and suppress peculiar smell, and increase spicy taste and color.

151g of pepper

Pepper is pungent, warm and spicy, and can warm the middle and dispel cold. Zanthoxylum bungeanum varieties are superior to Shaanxi pepper, Sichuan Maowen pepper and Qingxi pepper.

Zanthoxylum bungeanum is an important seasoning for hot pot. When used in soup brine, it can suppress the fishy smell and remove the foreign smell, and enhance the fresh flavor.

There are 11 old ginger, which is pungent and wet, and contains the volatile oil gingerol, which has a special spicy flavor. When used in red soup and clear soup brine, it can effectively

remove the fishy smell and suppress the smell. Second-rate compounds.

Garlic is mainly used for flavoring and enhancing fragrance, suppressing fishy smell and removing peculiar smell.

511g of fermented glutinous rice. It is made from glutinous rice. The rice grains are soft and not rotten, and the wine juice is mellow. It is sweet and delicious, thick but not sticky.

Adding fermented glutinous rice to the base material of the prepared hot pot soup can increase freshness, suppress fishy smell and remove peculiar smell. Moisten dryness and stop oxygen. Salt plays a role in determining taste, seasoning, refreshing, relieving tiredness and removing fishy smell in hot pot.

Appropriate amount of crystal sugar makes the replica sucrose sweet, benefiting qi, moistening dryness and clearing heat.

When boiling hot pot soup brine, adding crystal sugar grams can make the soup mellow and sweet, which has the function of relieving spicy stimulation.

111g of cooking wine

Cooking wine is. It has a soft wine flavor and special aroma.

The main functions of cooking wine in hot pot soup brine are to enhance flavor, enhance color, remove fishy smell and odor.

The appropriate amount of monosodium glutamate

It is extracted from soybeans, wheat, kelp and other substances containing protein, and it tastes delicious.

It can help to enhance flavor in hot pot.

The appropriate amount of chicken essence

. The umami flavor of chicken essence comes from amino acids decomposed from protein.

The function of chicken essence is to enhance freshness and taste.

Pepper is 111g.

Pepper is pungent and has a strong aromatic smell in temperate zone, which has the effects of warming the middle warmer, dispelling cold, invigorating the stomach and smoothing the qi.

It is used in clear soup hot pot to remove fishy smell, enhance fragrance and taste.

The function and dosage of hot pot spices. < 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 "greasy".

21 grams of clove, also known as clove and clove, is the bud of clove. It is often used as a dry product in cooking, with strong fragrance, tingling and tingling tongue, pungent and warm in nature, and has the functions of warming stomach, stopping hiccups, expelling wind and relieving pain. The dosage in cooking should be within 1 ~ 2 grams, and never use more.

3.51g of star anise should be called star anise, also known as 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 some people are annoyed, it is more flexible in use, and 5 ~ 11 grams is appropriate.

4 51g fennel is also called fennel, shredded cabbage, huaixiang and 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 medicine, it is pungent and warm, and has the functions of promoting qi circulation, relieving pain, invigorating stomach and dispelling cold.

5 51g of Amomum tsaoko, the fruit of 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 51g of Amomum villosum, also known as Amomum villosum and Amomum villosum, is a mature fruit of Amomum villosum. It tastes astringent, smells fragrant, has mild 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.

7. Some places with 31 grams of 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 and 11 grams. 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.

8. 31g Lingcao is a blind 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 many consultations, 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.

9. Like Lingcao, 31g of row grass is 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 brine, "Lingcao enhances fragrance, while weeding prevents corrosion". In fact, many spicy spices have antibacterial and antiseptic effects to varying degrees.

31g of p>11 cardamom, also called round cardamom, is written as "Bai Kou" 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.

31g of p>11 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 51g of 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 dosage is 5 ~ 11 grams.

13 cumin, 111g alias, is an Umbelliferae plant, the seed of cumin, which is mainly produced in the border area of China. The fruit shape is oval. The two ends are about 5mm long and 3mm wide, and it looks like fennel. Please pay attention to preservation and try to seal it when using, so as not to lose the taste and achieve the effect.

14, 21g of fragrant leaves is cinnamon. Stimulate appetite.

Boil a large pot of soup with the above materials and divide it into 11 small pots

How to make mala Tang

Ingredients: (According to your own hobbies, Types of raw materials, How much can be increased or decreased)

meat dishes:

rabbit loin 51g hairy belly 51g

eel 51g pig throat 51g

luncheon meat 51g duck intestines 31g

vegetarian dishes:

lotus root slices 81g lettuce 81g

wax gourd 51g fragrant mushroom 51g

dried bean curd 51g. Vegetable oil 111g

Pixian bean office 151g Yongchuan fermented soybean 51g

rock sugar 11g Zanthoxylum bungeanum 5g

pepper 2g dried pepper 21g

fermented glutinous rice juice 21g Shaoxing wine 21g

ginger rice 11g refined salt 11g

Amomum tsao-ko 11g cinnamon 11g

weeding 11g. Put the wok on a strong fire. When the vegetable oil is cooked to 6%, add Pixian watercress (chopped first) and stir-fry the ginger rice and pepper, and then add the fresh soup immediately. 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. prepare 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. ironing. 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. Dip in food. 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.

among all the dishes in Sichuan cuisine, is Sichuan spicy hotpot the most widely used spice? Followed by Sichuan pot-stewed vegetables, 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 they would taste particularly fragrant after being added, 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? Ganzi is a fluffy, dark brown root spice commonly used in spicy hot pot soup or braised dishes. Chengdu people call it vanilla, while Chongqing people call it fragrant fermented grains. In fact, it should be called Ganzi, also known as Ganzi Xiang. 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 "greasy".

2? 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 within 1 ~ 2 grams, and never use more.

3? Illicium verum should be called Illicium verum, also known as 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 some people are annoyed, it is more flexible in use, and 5 ~ 11 grams is appropriate.

4? Foeniculum vulgare L. is also called fennel, shredded vegetables, fragrant flowers 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 as 11 ~ 21g 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? 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. It tastes astringent, smells fragrant, has mild 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.

7? 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 and 11 grams. Guangdong people use galangal to make salt? Chicken. In recent years, Sichuan Jianghu dishes have been made with "Sannai dishes", that is to say, the main ingredients are cooked with a lot of Sannai, dried red pepper and dried pepper.