The most important thing in making Malatang is the selection and preparation of base ingredients. The base is the soul of Malatang, it determines the taste and flavor of the entire Malatang.

First of all, it is very important to choose high-quality chili oil and pepper powder as the base. Chili oil should be made from fresh red chili peppers to maintain the freshness and spiciness of the chili peppers. Zanthoxylum bungeanum powder should be ground from good-quality Zanthoxylum bungeanum and has a rich numbing taste and aroma.

Secondly, the proportion of base ingredients is also critical. According to personal taste and preference, the proportion of chili oil and pepper powder can be adjusted appropriately to achieve the ideal spiciness and numbness. At the same time, you can also add some spices such as star anise, bay leaves, etc. to increase the flavor level.

In addition, stewing the soup base is also one of the keys to making Malatang. Boil chicken bones, pork bones, etc. into soup stock, add appropriate seasonings such as ginger, green onions, etc., and simmer for as long as possible to make the soup base more delicious.

Finally, cooking time is also critical. Different ingredients take different cooking times. The cooking time needs to be controlled according to the characteristics of the ingredients to avoid overcooking or undercooking.

To sum up, the selection and preparation of the base ingredients, the stewing of the soup base and the cooking time of the ingredients are the most critical points in making Malatang. Only by mastering these key elements can we make delicious and rich spicy hotpot.