Mala Tang originated in Niuhua Town, Leshan, Sichuan, and is one of the representatives of Sichuan cuisine! If you want to make a good spicy dip, you have to meet this name? Mala Tang is indispensable! So be sure to pay attention to the selection of materials. Zanthoxylum bungeanum should be brownish red, red, oily, rich in aroma and moderate in hemp flavor. Varieties are: Jiangjin Green Pepper, Hanyuan Gongjiao, Shaanxi Dahongpao, etc. There are too many varieties of peppers, such as Vitex negundo, millet spicy, Indian devil spicy and so on. You can choose a match according to your own needs for spiciness and aroma. High temperature requirements!

There are many kinds of spicy soup bases, such as butter base, bone soup base and clear soup base.

The following is a base soup formula that combines hot pot, mala Tang, chuanchuanxiang and Little Sheep:

1. Making pot bottom material:

1. Pour1500g butter and 2500g vegetable oil into the pot. First add about100g of Arnebia euchroma (depending on the color of the oil). When the oil turns red, remove the Arnebia euchroma. Add bean paste1500g, 50g lobster sauce and 250g pickled pepper.

2. Mix (star anise10g, kaempferia kaempferia10g, white pepper10g, cinnamon 8g, tsaoko 5g, fennel10g, vanilla10g, clove 5g, nutmeg 5g, pepper.

3. Put the soaked powder into the oil, add 80g of Huadiao wine and 500g of fermented grains, and cook for another hour and a half.

Second, making soup base:

Soak pig bone 1500g, ox bone 1500g and chicken claw bone 500g in water, take them out and wash them, then add 42kg of clean water, and add cooking wine 100g, chicken essence 150g, monosodium glutamate, 60g of ginger and 60g of chives.

Three, Chili oil production:

There are many ways to make Chili oil. The traditional practice in Sichuan is to mix dried peppers, stir-fry them and then crush them (not too fine and not too fragrant). Some stores add spices and cinnamon, while others prefer the original flavor of pepper without adding it. Before making Chili oil, stir-fry the oil with Arnebia euchroma, which can make the refined oil more red and appetizing. To make Chili oil, you can stir-fry chives and ginger slices to increase the compound flavor, and add a little sesame to Chili noodles to increase the flavor!

Fourth, pepper:

Generally, dried red peppers are fried and ground into flour, so they can be used directly. And pepper oil. It is troublesome to cook pepper oil and fresh pepper together, so you can buy the finished product directly and use it with Chili noodles. I use pepper oil, which is cheaper and tastes good.

5. Don't choose 100% pure sesame for sesame sauce, it will be a bit bitter. Choose 10% peanut butter, which will be less bitter and more fragrant.