Mala Tang formula-1 Seasoning: Sichuan pepper, Chinese prickly ash, star anise, cinnamon, cold ginger, fragrant leaves, tsaoko, meat buckle, white sugar, soy sauce, bean paste, ginger and onion. Ingredients: tender chicken legs, squab (two, depending on the amount of soup), pig bones, chicken bones, sheep bones, buffalo beef, etc. Add tender chicken legs until the color is bright red and slightly heavy, add stock, cook slightly, add butter, lard, chicken bones, sheep bones, buffalo, Sichuan pepper, star anise, cinnamon, cold ginger, pork buttons, fragrant leaves, tsaoko, a little soy sauce and simmer gently. Another pot, put the vegetable oil, stir-fry the bean paste for fragrance, and put the Jiang Mo; When the meat is rotten and the soup is colored, the last three times to remove the fishy smell, the soup is ready. Accessories: Flammulina velutipes, coriander, green bamboo shoots, etc. There are many kinds of ingredients in Changsha, including all kinds of meat dishes. Accessories: the formula of spicy hot spicy dip fried with garlic paste or sesame oil-2.5 kg of rapeseed oil, 2.5 kg of lard, 3.5 kg of butter, 2 ounces of pepper, 4 ounces of dried pepper, 1 bag of Pixian watercress, 2 ounces of rock sugar, 3.5 kg of ginger and 3.5 kg of garlic. 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 bitter-stir-fry the rest (except traditional Chinese medicine) together, and divide the ginger and garlic into five pots-add water (preferably bone soup)-add traditional Chinese medicine for half an hour. Mala Tang recipe -3: butter 250g, 100g vegetable oil, 150g Pixian bean curd, 50g Yongchuan lobster sauce, 10g rock sugar, 5g pepper, 2g pepper, 30g dried pepper, 20g fermented glutinous rice juice, 20g Shaoxing wine and 65438+ ginger rice. 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. Mala Tang recipe-4 In fact, authentic Chengdu Mala Tang needs a lot of ingredients to stir-fry, and there may be a dozen or twenty kinds. The ingredients are ground into powder, and vegetable oil and bittern oil are used (that is, the soup cooked with Sichuan stewed vegetables is meat, and the oil floating on the soup after cooking is bittern oil, which is very fragrant, and some even add butter. Then raise the soup and some ingredients to boil and rinse. Ingredients: chicken, Xixian watercress (more or less according to personal preference), dried pepper (more or less according to personal preference), pepper (more or less according to personal preference, as long as I have enough), pepper, a small amount of aniseed, a small amount of fennel, ginger, onion, coriander, salt, chicken essence, oil and various dishes to be rinsed. Practice: 1. Chop the chicken and fry it in a pot (without oil). 2. Heat (much) the oil in the pot. When the oil is boiled, add watercress, pepper, pepper and ginger, stir fry, add chicken pieces and pepper, and add salt. 3. Stir fry, add water, add pepper, aniseed, onion and chicken essence. 4. dishes: cut parsley into fine powder, add chicken essence, and add salt according to personal taste. If you like spicy food, you need oil floating on the soup pot. If you don't like spicy food, you need soup in the pot. Stir well and you can start! Malatang is a popular snack in Chengdu in recent years. If the popular song "Sister, Go Forward Boldly ..." has produced a whirlwind of enthusiasm among young people, then "Mala Tang", like a popular snack, has also set off a craze among young people in Chengdu, Sichuan and even some big cities in China. Gourmet made a metaphor: "Maodu hot pot is like an indoor disco, and Mala Tang is a split dance on the street." This metaphor is quite accurate and wonderful. Indeed, when Mala Tang first emerged, in the streets near cinemas and shopping malls, several little girls were holding a pot with a delicious hot pot, a small honeycomb coal stove, and several strings of rabbit loins and fragrant mushrooms strung together with bamboo sticks. Selling is simple, eating is casual, take a bunch of 32 cents, put it in a boiling brine pot, and it will be cooked soon; Spicy people will roll a few times or even eat a few strings when drying Chili noodles, and their faces will turn red and their heads will sweat. Happy and exciting! Therefore, mala Tang has become a fashionable snack for young people. The more people eat, the more popular mala Tang will be. Street youths, off-duty workers and farmers in cities set up simple tables and chairs at the bridgehead to attract customers. The food in the pot is also very rich, such as seasonal vegetables, animal offal, aquatic eggs, bean products, lunch meat, and anything that can be eaten hot. The seller is happy, and so are the people who eat. "Get what you want!" Mala Tang is the civilian destination of food. Vegetables and fish are carefully labeled and pushed into high temperature. This is really going through fire and water. Without exquisite cooking techniques, rough humans are mixed together, contaminating each other's tastes and can no longer be separated. Selected mala Tang formula broth mala Tang formula spice mala Tang formula Changsha mala Tang Niu Hua mala Tang local flavor snack mala Tang origin It is said that mala Tang originated from the coast of the Yangtze River. It was boatmen and trackers who invented the method of eating mala Tang. The birthplace of mala Tang is Niuhua Town, wutongqiao district, Leshan City. Tracing back to the first one, it was an old man who had just started carrying a pole. It has been about 20 years now. In Niuhua, a small town with a population of only a few thousand, there are more than 20 people who cook mala Tang, so the competition is fierce and they need to improve and innovate in a long-term competitive atmosphere. Is it the best in the country? Hehe, of course it's the best in the country. From Yibin, Sichuan to Wushan, the Three Gorges, due to the fast-flowing water, it is naturally an indispensable scenery for the trackers. While pulling fiber, they pick up a few stones by the river, set up a crock, scoop a few spoonfuls of river water, make a fire on the bucket, and put vegetables in the pot. If there are no vegetables, they will use local materials, pull out some wild vegetables, add seasonings such as sea pepper and pepper, rinse and scald them, and they will have a taste after eating. Convenient cooking custom is followed by riverside. This is the origin of mala Tang. Later, the hawkers on the dock saw that this ironing method was profitable, so they transformed the dishes and stoves and put them at both ends of the burden, shouting as they walked, and friends selling labor on the riverside bridge enjoyed it around the burden. Mala Tang gradually came ashore from the river. The restaurants in Chongqing made this way of eating popular, and mala Tang began to develop. In contemporary times, Mala Tang has become a popular diet because of its convenience, self-help, quickness and rapidity. How to make the ingredients of mala Tang menu (you can increase or decrease the types of raw materials according to your own hobbies) Meat dishes: 50 grams of rabbit loin, 50 grams of beef omasum, 50 grams of eel, 50 grams of pig throat, 50 grams of lunch meat, 30 grams of duck intestines, vegetarian dishes: 80 grams of lotus root slices, 80 grams of lettuce, 50 grams of white gourd, 50 grams of mushrooms and 50 grams of dried bean curd. Vegetable oil 100g, Pixian bean office 150g, Yongchuan lobster sauce 50g, rock sugar 10g, pepper 5g, pepper 2g, dried pepper 30g, fermented glutinous rice juice 20g, Shaoxing yellow rice wine 20g, ginger rice 10g and refined salt 65438. Put the pot on the fire. When the vegetable oil is boiled to 6%, add Pixian watercress (chopped first), ginger rice and pepper, stir fry, and then add fresh soup immediately. 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. 2. serve as the main ingredient. Wash lettuce, cut rabbit loin, eel and duck intestines into cubes with a width of 2 cm; Cut beef omasum and pig throat into 4cm square. Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Wear the vegetables into a string of about 30 to 40 grams with washed bamboo sticks. 3. Thermal system. Put the brine pan on the fire to keep it boiling. All kinds of dishes are strung together with bamboo sticks and cooked according to the heat of different dishes. 4. eat. Put the cooked vegetables in one dish, add Chili noodles and fried salt, and dip them in Chili and salt according to your own taste. Whether you dip it or not depends more or less on you. Common problems and solutions: scalded finished products are not ripe. The main ingredients for mala Tang should be easy to cook. Can't use chicken wings, chicken feet, duck feet, beef and other raw materials that are not easy to cook. The cooking time of eel, hairtail and other dishes is also longer. Don't shake too much and too fast when cooking these ingredients. If you master the temperature, there will be no problem of being unfamiliar.