Seasoning: Sichuan pepper, prickly ash, star anise, cinnamon, cold ginger, fragrant leaves, tsaoko, meat buckle, sugar and soy sauce.

Bean paste, ginger, onion

Ingredients: tender chicken legs, young pigeons (two, depending on the amount of soup), pig bones, chicken bones, sheep bones, buffalo beef, buffalo belly.

Oil: lard, butter, vegetable oil.

Production: add a proper amount of rapeseed oil, the oil temperature is 60%, add sugar and stir-fry until the oil temperature rises to 90%, add tender chicken legs until the color is bright red and slightly heavy, add broth, cook slightly, and add butter, lard, chicken bones, sheep bones, buffalo, pepper, star anise, cinnamon, cold ginger, meat buckle, fragrant leaves, tsaoko, a little soy sauce, etc. Another pot, put the vegetable oil, stir-fry the bean paste to smell, and put the Jiang Mo; When the meat is rotten and the soup color is good, the soup will be ready after removing the fishy smell for the last three times.

Accessories: Flammulina velutipes, coriander, green bamboo shoots, etc. There are many kinds of ingredients in Changsha, including all kinds of meat and vegetables.

Seasoning: Stir-fry with garlic paste or sesame oil.

Sichuan hot spicy dip recipe 2

Raw materials:

Tofu, fish balls, broccoli, cauliflower, crab meat, shrimp and mushroom salad, pepper and onion sauce.

Exercise:

1 Wash the dishes above and string them together.

2 Heat the pan 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; )

You can rinse it. . .

Making method of mala Tang

Ingredients: (according to your own hobbies, you can increase or decrease the types and dosage of raw materials)

Meat dishes:

50 grams of rabbit waist and 50 grams of hairy belly.

50 grams of eel and 50 grams of pig throat.

50 grams of luncheon meat and 30 grams of duck intestines.

Vegetarian dishes:

80 grams of lotus root slices and 80 grams of lettuce.

50 grams of white gourd and 50 grams of fragrant bacteria.

50g of dried bean curd and 80g of cabbage.

50g of cauliflower and 80g of green vegetable head.

Seasoning:

250g butter and100g vegetable oil.

Pixian Douban 150g Yongchuan Douchi 50g

Rock sugar 10g pepper 5g

2 grams of pepper, 30 grams of dried pepper.

20g of mash juice and 20g of Shaoxing wine.

Ginger rice 10g refined salt 10g

Amomum tsaoko 10g cinnamon 10g

Weeding 10g tremella 10g

Chili noodles 250g fresh soup 1500g

The recipe making process of Sichuan Mala Tang:

1, making brine. 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.

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.

Frequently asked questions and solutions:

The scalded finished product is 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.

The method of making homemade "mala Tang";

Bought a packet of raw Huayuan brand hot spicy dip,

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 of alkali 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 of alkali 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 of alkali 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 of alkali can burn about 2000g of meat), bean products, blood curd and various vegetables and foods.