Mala Tang recipe 1[/B] Seasoning: Sichuan pepper, Sichuan pepper, star anise, cinnamon, cold ginger, fragrant leaves, Amomum tsao-ko, meat button, 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 and water. When the color is bright red and slightly heavy, add the broth, cook it slightly, add butter, lard, chicken bone, sheep bone, buffalo, Sichuan pepper, star anise, cinnamon, cold ginger, meat button, fragrant leaves, tsaoko, a little soy sauce, and simmer. Another pot, put the vegetable oil, stir-fry the bean paste to smell, and put the Jiang Mo; After the meat is rotten and the soup is colored, the fishy smell is removed for the last three times. The soup is made into auxiliary materials: Flammulina velutipes, coriander, green bamboo shoots, etc. There are many kinds of ingredients in Changsha, including all kinds of meat dishes. Accessories: stir-fried garlic paste or sesame oil with sauce. [B] Mala Tang Formula 2[/B] Ingredients: tofu fish balls, broccoli, cauliflower, crab meat, shrimp, fungus salad, pepper, onion sauce. Practice: 1 Wash the dishes and string them together. 2. Heat in a pot and pour in a little oil. When the oil is hot, add pepper (fried pepper oil), add white water (or broth), and then add onion and ginger. 3 after the water is boiled, add the Chili noodles (I added a package of hot and sour noodles seasoning; ) 4 you can rinse it. . . How to make spicy food ingredients: (according to your own hobbies, how much can you increase or decrease) 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, 50 grams of duck intestines, 30 grams of vegetarian dishes: 80 grams of lotus root slices, 80 grams of lettuce, 50 grams of wax gourd and 50 grams of dried bean curd. 50g of Chinese cabbage, 50g of cauliflower, 50g of cauliflower head, 80g of seasoning: 250g of butter,100g of vegetable oil, 50g of soybean crystal sugar10g of pepper, 2g of dried pepper, 20g of fermented glutinous rice juice, 20g of Shaoxing wine, 20g of ginger rice10g of refined salt/kloc-0. Crispy, quickly add ginger rice and pepper and stir-fry until fragrant, then immediately add 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. 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 cooking time, there will be no problem of being unfamiliar. [b] Method of making homemade "mala Tang": [/B] Buy a packet of raw Huayuan brand mala Tang seasoning, 1. First, add 100- 150g cooking oil to the pot, heat it, stir-fry a portion of seasoning in the pot until the fragrance overflows, and add broth or clear water to cook for 5-6 times. 2. Cooking: Add sesame oil (or the oil in the boiled original soup) to the bowl, add garlic paste, a little monosodium glutamate, salt and chopped parsley (or chopped celery) and mix well. In addition, this base material can also be used as a seasoning for cooking. It can be used to cook beef and mutton (note: 1 serving can burn about 2000g of meat), bean products, blood curd and various vegetables and foods. 1. First, add 100- 150g edible oil into the pot, heat it, put a portion of the base material into the pot and stir-fry until the fragrance overflows, add broth or clear water and boil for 5- 10 minutes, then all kinds of meat dishes and vegetarian dishes can be scalded (rinsed). 2. Cooking: Add sesame oil (or the oil in the boiled original soup) to the bowl, add garlic paste, a little monosodium glutamate, salt and chopped parsley (or chopped celery) and mix well. In addition, this base material can also be used as a seasoning for cooking. It can be used to cook beef and mutton (note: 1 serving can burn about 2000g of meat), bean products, blood curd and various vegetables and foods. 1. First, add 100- 150g edible oil into the pot, heat it, put a portion of the base material into the pot and stir-fry until the fragrance overflows, add broth or clear water and boil for 5- 10 minutes, then all kinds of meat dishes and vegetarian dishes can be scalded (rinsed). 2. Cooking: Add sesame oil (or the oil in the boiled original soup) to the bowl, add garlic paste, a little monosodium glutamate, salt and chopped parsley (or chopped celery) and mix well. In addition, this base material can also be used as a seasoning for cooking. It can be used to cook beef and mutton (note: 1 serving can burn about 2000g of meat), bean products, blood curd and various vegetables and foods. 1. First, add 100- 150g edible oil into the pot, heat it, put a portion of the base material into the pot and stir-fry until the fragrance overflows, add broth or clear water and boil for 5- 10 minutes, then all kinds of meat dishes and vegetarian dishes can be scalded (rinsed). 2. Cooking: Add sesame oil (or the oil in the boiled original soup) to the bowl, add garlic paste, a little monosodium glutamate, salt and chopped parsley (or chopped celery) and mix well. In addition, this base material can also be used as a seasoning for cooking. It can be used to cook beef and mutton (note: 1 serving can burn about 2000g of meat), bean products, blood curd and various vegetables and foods. [b] Preparation and Steps of Mala Tang [/B] Mala Tang is a low-grade variety in hot pot and a "snack type" in Sichuan hot pot. Mainly set in the evening or night market, spicy economy, mainly suitable for spring and autumn business. Seasoning: 20 kg of butter; 5 kg of vegetable oil; 4 kg of Pixian sauce; (Chaotian pepper) 2.5 kg of pepper; 2 kg of pepper; Rock sugar 2 Liang; Ginger 1 kg; Onion 0.5 kg; Star anise 0. 1 kg; 0.5 Liang of licorice; Kaempferia kaempferia 0.5 Liang; Cinnamon 1 2; Fragrant leaves 1 two; 20 grams of glutinous rice; White buckle 0.8 Liang; 0.5 Liang of fragrant fruit; 0.5 Liang of ginger; Lithospermum 0.7 Liang; Lilac 0.3 Liang; Gardenia 0.5 Liang; Amomum tsaoko 0.6 Liang; 2 bottles of error; Douchi 1 bag100g; Pepper is 0.5 Liang. Method: (1) finely stack Pixian sauce, cut dried chili into sections, wash with clear water and soak thoroughly, peel ginger, pat loose and soak thoroughly with dried chili, grind into minced meat with a meat grinder, add Jiang Ye when mincing, and pat crystal sugar evenly for later use. Cut onion and ginger into sections for later use; Soak Lithospermum thoroughly and cut into small pieces for later use; All kinds of spices are soaked in clear water for use; When the two oils are evenly mixed and burned to 80% heat, the end is separated from the fire mouth and cooled to 40% heat for later use; Chop the lobster sauce, and mix the bean paste, Chili sauce and lobster sauce into hot sauce for later use. (2) Add oil to a clean pot, heat it to 40%, then put it into the soaked Lithospermum, fry it and take it out. Add shallots and ginger slices and stir-fry until fragrant. After drying, add rock sugar and cook until it is brown. Add Chili sauce and heat for about 65,438+0.5 ~ 2 hours, add spices and continue heating for 0.5 hour, add pepper powder and heat for 65,438+05 minutes. When the spicy taste comes out, push it evenly, remove it from the fire after drying, and then (1) raw materials: the raw materials for putting bamboo sticks are standard, and some of them can't be put on, such as vermicelli and vermicelli. (2) Making method: adopting the form of mixing pot: spicy soup = Baixian soup+base+red oil+pepper oil+seasoning = 3: 2: 2: 1 (3) Baixian soup is usually stewed with Chinese yam with few bones and many glutinous rice, and the fresh soup is white and full of fragrance, and no spices are generally added when making the fresh soup; Bottom material: mainly highlights the spicy taste, and the umami taste is light. (4) Seasoning: salt, monosodium glutamate, chicken essence, chopped green onion, ginger slices, garlic slices, cooking wine, pepper, shrimp skin/shrimp skin; According to different tastes, the spicy taste can be adjusted appropriately. If the taste cannot be achieved by adding only the base material, you can add some Chili oil and pepper oil. Reminder: Because eating mala Tang is light, you can't eat spicy soup, so the operator added salty white soup. White soup = fresh soup+seasoning. Fresh soup is the same as spicy soup. Seasoning: salt, monosodium glutamate, chicken essence, chopped green onion, ginger slices, garlic slices, cooking wine, pepper, tomatoes, parsley segments, a little sesame seeds, chicken oil and shrimp skin. A bowl of hot spicy dip; Spicy soup: clean the bones, heat them in a soup tube, and add a medicine bag made of glutinous rice and yam powder. When the soup is white, add seasoning and stew until it is thick, add salt, cooking wine, chicken powder and special base material (you can add clinker in the base material to the soup for stewing, and only add raw materials such as bean paste to make red oil and Chili oil when stewing the base material; When the pepper oil is mixed and stewed until the flavor is rich, adjust the fire to keep the soup slightly open. Hot raw materials: vermicelli, vermicelli, rice noodles, kelp, Chinese cabbage, mung bean sprouts, cabbage rolls, shredded chicken, shredded pork, bean curd, etc. When dining, guests should first choose the ingredients, put them in a bowl after ironing, pour spicy soup, sprinkle crispy peanuts, shredded mustard or diced, shredded onion and shredded coriander, and pour sesame oil.