Prepare the base material: dried pepper 100g, pepper 30g, star anise 10g, fennel 10g, cardamom 4g, kaempferia kaempferia 4g, Amomum tsaoko 4g, cinnamon 3g, clove 2g, groundsel 2g, angelica 2g and cinnamon 2g. Crushing the above spices with a cooking machine.

Prepare vegetable materials: 0.3 kg of fresh ginger is chopped with a knife, 0.8 kg of green onion is cut into sections with a knife, and 0.2 kg of green onion is chopped.

Stir-fry the bottom material: put 7 kg of rapeseed oil into a clean pot, heat it over high fire until the oil smokes, and then remove it from the fire. When the oil temperature drops to 50%, add 0.5 kg of chafing dish butter, then put the oil pan on the fire and cook until the butter is completely melted, then add vegetable materials and fry until golden brown. Remove the residue with a tool. At this time, all the raw materials in the first step are added and stirred evenly. Use after adding 4kg Pixian bean paste. Add 20 grams of rock sugar and 30 grams of Erguotou, and stir well. Then turn off the fire and cover the pot, and naturally let it cool and stew for more than 3 days.

Prepare bone soup: 2 kg of beef bones (chopped into small pieces with a knife to enhance the flavor), 4 kg of pig bones (chopped into small pieces with a knife to enhance the flavor), 2 chicken racks, 400g of pigskin, 40g of ginger slices, 4g of cinnamon and 40g of cooking wine. Blanch the above ingredients in a pot to remove blood, then take them out and tie them with gauze for later use. In addition, put a proper amount of water in the pot. When the temperature is moderate, first put the beef bones and pig bones into the pot, scald them for a while, remove the blood, and put them into another piece of gauze for later use. Then put 40 kilograms of water into a stainless steel barrel, boil it with high fire, wrap pig bones, ox bones and pigskin of chicken rack with the above two kinds of gauze and put it into the barrel, then put 40 grams of ginger slices, 4 grams of cinnamon and 40 grams of cooking wine into the barrel, simmer for about 2 hours with low fire, and then cease fire to make bone soup.

Prepare spicy soup: pour the cooked bone soup into the fried base material, add appropriate amount of salt, monosodium glutamate, chicken essence and other seasonings, and stir well.

Prepare spicy food: prepare all kinds of meat, seafood, vegetables and other foods according to personal preferences, wash them, cut them into blocks or sheets of appropriate size, and marinate or blanch them respectively.

Scalding Mala Tang: Put the prepared ingredients into Mala Tang, and master the scalding time and temperature according to the texture and taste of different ingredients.

Seasoning: In the process of scalding, you can adjust the taste by adding appropriate amount of salt, monosodium glutamate, soy sauce and other seasonings according to your personal taste.

Bowl or basin: put the scalded mala Tang into a bowl or basin, sprinkle with chopped green onion, coriander and other side dishes and enjoy.

That's the recipe for mala Tang. Of course, it can also be adjusted and improved according to personal tastes and preferences. At the same time, opening a store also requires market research and management. I wish you a smooth opening!