Unless the business is booming, malatang restaurant will specialize in making spicy sauce, and generally all kinds of spicy dishes will use spicy sauce.

But what I want to say is that the "spicy and hot fish bag seasoning" on the market can completely replace its function, or even better! The disadvantage is that the price is more expensive!

Because Maoxuewang itself is a home-cooked dish, the seasoning is also very simple, such as ginger, onion, garlic, chicken essence, sugar, monosodium glutamate, pepper, aged vinegar, sesame oil, pepper oil and bean paste. In most cases, it is these spices.

More delicate, add spicy fish or spicy sauce, just to make the thick spicy more soft!

Next, how do we cook spicy food in general (ordinary shops)!

In a few cases, we boil all kinds of spices together in advance to make their flavors penetrate and blend with each other, which is the so-called base material. When cooking, stir-fry the ginger and garlic, add a spoonful of base material and broth directly and cook.

Material 1: 500g bean paste, 500g chafing dish base, 2000g rapeseed oil and 2000g vegetable oil.

Material 2: 600g of Bazin Zanthoxylum bungeanum, 50g of fermented grains and 20g of spice powder.

Material 3: 50g green pepper and 20g rock sugar.

Material 4: 50g ginger slices, 30g garlic, 50g onion, 20g coriander stalks, 50g onion and 50g celery.

Production steps:

Step 1: Heat the pan, add vegetable oil and heat to 60% oil temperature.

Step 2: Add old ginger slices, garlic, onion, coriander stalks, shallots and celery slices, stir-fry them in medium heat and take them out.

Step 3: Add green pepper and Ciba pepper and stir-fry until dry.

Step 4: Add the bean paste and stir-fry until dry, then add the chafing dish base and rock sugar.

Step 5: add spice powder and fermented grains, heat for 30 seconds, and then turn off the fire.

Many people think that the sauce cooked in advance is more fragrant for the following reasons.

1: All kinds of plant spices are fried in oil, so it's difficult to mix these spices if they are fried now.

2. The fragrant powder and various seasonings are well infiltrated and blended, which makes the taste of the base material softer.

In fact, when business is good, some old masters always fry and cook a pot of mala Tang after work. When cooking spicy food, they just put a few spoonfuls of soup into the pot and mix the delicious ingredients. They don't stir-fry or cook mala Tang at all.

Finally, if ordinary restaurants don't need special sauce for boiling blood, boiling a bucket of mala Tang every morning can be used all day, which is convenient and fast, and the taste is guaranteed.