The simplest thing is to buy two bones and soak them in cold water for a few hours to soak the blood out, wash them, cook the soup in cold water for a long time until the soup is milky white, then put down the bottom material of spicy hot pot, add some onion, ginger and garlic and cook them together, and you can cook the hot dishes.
Practice of bone-fragrant spicy hotpot and its basic formula
The copyright of this formula belongs to Zhou Baixian bone soup Mala Tang. This mala Tang is said to be the best mala Tang in China, and everyone speaks highly of it. If you don't know anything about this recipe, you can consult Zhou Baixian's bone soup malatang, and they have a technical answer. This formula is only for exchange learning.
The production of mala Tang mainly consists of three parts:
1. Production of basic materials
Two: the production of fresh soup
Three: the production of dipping sauce
Knowing this, we can make it very clear.
Mala Tang tastes delicious, but it is not authentic, mainly in the bottom material and fresh soup, followed by dipping it in.
food
Processing technology of butter 1000g rapeseed oil 500g red soup base;
1. Mix butter and rapeseed oil evenly. When it is 80% hot, leave the fire to cool for a while (the smoke has just come out of the pot).
2. When the oil temperature drops to 40% heat, add the soaked Arnebia euchroma and stir well. Then take out the Lithospermum and throw it away. (Note: Lithospermum is for good color. When the oil in the pot changes color, you can take out the Arnebia euchroma and throw it away. ) Add the onion and ginger slices and saute until fragrant. Take out the onion and ginger, dry them and throw them away.
Add rock sugar and cook until it is brown.
Add Chili sauce and heat for about 20 minutes.
Add spices and continue heating for 10 minute.
Heat Laoganma Chili sauce for 10 minute.
Add the coarse powder of pepper and green pepper, and heat for 15 minutes. After the spicy taste comes out, add the mash and push it evenly, and the water will leave the burner as soon as possible, and then it will be cooled to room temperature to form the base material.
Matters needing attention in making red soup base:
Time should be reduced according to temperature. Use the least fire when cooking. When the temperature is too high, turn off the fire properly and continue to bubble. Remember not to paste.
For the first time, the quantity can be halved according to my proportion, and the proportion between materials should not be moved. Practice mastering the temperature to see if it suits you, and then we can adjust it together according to your requirements.