200g vegetable oil (about135g), lard 100g, 30g bean paste, 30g pickled ginger slices, 40g pickled pepper, garlic10 petals, 50g ginger, 5g pepper15g sugar, and refined salt. Add 500g chicken soup or duck soup.

Put the wok on fire, add vegetable oil to heat it, add ginger slices, pickled peppers, bean paste powder and ginger (beaten) and stir-fry for a few times, drain the remaining oil, add lard, garlic cloves and pepper, stir-fry for a few more times, pour chicken soup or duck soup, cook for 10 minute, add sugar, salt, monosodium glutamate and pepper noodles, and then cook/.

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 loin, 50 grams of hairy belly, 50 grams of eel, 50 grams of pig throat, 50 grams of lunch meat and 30 grams of duck intestines.

Vegetarian dishes: 80g of lotus root slices, 80g of lettuce, 50g of wax gourd, 50g of mushrooms, 50g of dried bean curd, 80g of Chinese cabbage, 50g of cauliflower and 80g of green vegetable head.

Seasoning:

250g butter, vegetable oil 100g, Pixian bean curd 150g, Yongchuan lobster sauce 50g, rock sugar 10g, pepper 5g, pepper 2g, dried pepper 20g, fermented glutinous rice juice 20g, Shaoxing wine 20g, ginger rice 10g, etc.

Production procedure:

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.

3 "hot spicy dip

According to the proportion of 5 kg bone soup:

1, Pixian watercress (this is the main raw material) 300g, and Sichuan rapeseed oil 250g.

2. Dry red pepper 150g (cut into small pieces of about 2cm); 50g pepper

3. 3 tablespoons of sugar; Dried ginger (sliced) 1 50g, garlic cloves1cloves; 250g onion (two and a half inches); A bag of 150g octagonal (kaempferia galanga, etc.) sold in the grocery store. ); Appropriate amount of salt (see the salinity of the watercress you bought, because the watercress produced by some manufacturers is too salty); A tablespoon of chicken essence

Cooking is very important:

1. Put oil in the hot pot. When the oil is ripe, skip the oil (that is, turn off the fire) and pick it up for use.

2. Stir-fry sugar slowly in the oil pan. When the sugar melts and bubbles, turn on a small fire as appropriate during frying, and pay attention to the fact that the melted sugar begins to float on the oil. At this time, the sugar bubble is golden yellow. If it turns dark red or black, it will explode. Immediately stir-fry ginger, onion, garlic and aniseed, and then stir-fry Pixian watercress.

3. Open a big fire, put the bone soup in, add salt (based on the salinity of the soup, which is slightly heavier than the usual cooking) and chicken essence. After the soup is boiled, add the oiled dried pepper and pepper and simmer for 10 minute.

According to this ratio, you can fry more seasoning, and you can add ingredients to the soup every time the taste is insufficient (if you like spicy food, you can also add some unpolished dried pepper segments and new pepper particles directly to the spicy food).

Precautions:

1, only use a small fire when frying sugar. Sugar must be fried until it melts and soaked in the oil surface (it will be golden brown, so it can't be used again after frying, and the soup will be bitter). Only in this way can the soup be red and bright, and there is no sweetness in the soup.

2, douban must use "Juancheng brand" Pixian douban is genuine, and many other products are unqualified or have a bad taste.

3. It is best to use rapeseed crude oil (that is, non-refined oil), and the color and fragrance of the base material are better than refined oil such as salad oil.

Generally, you don't need butter for mala Tang or fish pot soup. If it is used as the bottom material of hot pot, it can be replaced by 200 grams of butter and 0/00 grams of rapeseed oil/kloc (the vegetable oil is cooked first and then the butter is added, and the other processes remain unchanged).

4 "hot spicy dip

In fact, authentic Chengdu Mala Tang needs a lot of ingredients to fry. My mother made a list when she made it. I took a look. There may be a dozen or twenty kinds. The selected materials 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.

Now you can't eat authentic mala Tang anywhere else. Let me tell you something I created. I think it's still too hidden.

Chicken chafing dish is made because it is impossible to make all the ingredients by yourself.

Material preparation:

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.

Exercise:

1, chicken chops, fry until dry (without oil).

2. Heat oil in the pan (more oil is allowed). After the oil is boiled, add watercress, pepper, pepper and ginger, stir-fry, add chicken pieces and pepper, and add salt.

3. Stir fry, add boiling water, add pepper, aniseed, fennel, onion and chicken essence, and rinse after boiling!

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!

5 "Sesame stew pot bottom"

Formula:

Half a catty of rapeseed oil, half a catty of lard, half a catty of butter, 2 ounces of pepper, 4 ounces of dried pepper, 1 bag of Pixian watercress, 2 ounces of crystal sugar, half a catty of ginger, half a catty of garlic, 5 tsaoko, a little fennel, 25 cloves of clove, 5 small pieces of cinnamon, and chicken essence 1 ounce.

Method:

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 add water (preferably bone soup) after ginger and garlic taste.

Respondent: problem user-director level 812-1517: 36.