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, heat the vegetable oil, soak ginger slices, pickled peppers, bean paste powder and ginger (beaten) for a few times, drain the remaining oil, add lard, garlic cloves and pepper for a few times, pour chicken soup or duck soup, cook for 10 minute, and then add sugar and pepper. ! ! (zt) Vegetable oil 200g (about 135g), lard 100g, bean paste 30g, pickled pepper 30g, pickled pepper 40g, garlic cloves 10, ginger 50g, pepper 15g, sugar 25g and refined salt 25g. Add 500g chicken soup or duck soup. Put the wok on fire, heat the vegetable oil, soak ginger slices, pickled peppers, bean paste powder and ginger (beaten) for a few times, drain the remaining oil, add lard, garlic cloves and pepper for a few times, pour chicken soup or duck soup, cook for 10 minute, and then add sugar and pepper. When Chongqing people talk about its charming hot pot, Sichuan people are also proud of their unique mala Tang; When "Little Swan" hot pot became a cultural symbol with its chain stores all over the country, Sichuan Mala Tang also occupied the national market with its all-pervasive offensive. Sichuan Mala Tang is represented by Leshan, and Leshan Mala Tang is best concentrated in wutongqiao district. Speaking of Wutongqiao, a tiny place, it is indeed one of the famous "restaurants" in Sichuan, where Xiba tofu, mala Tang and bean curd are all produced; Niuhua Town in this area is the best "double restaurant paradise" for mala Tang and bean curd. Niuhua Mala Tang Tang Can not only satisfied his stomach, but also satisfied his addiction to cigarettes. However, the method is not complicated: its soup is made by adding cinnamon, dried tangerine peel, dried pepper, pepper, star anise, Anemarrhena rhizome, Hanyuan pepper, bean curd, fermented glutinous rice juice and so on. Into chicken soup, put it in a casserole and put it on a round table, so that the edge of the pot is slightly higher than the desktop. Obviously, the main ingredients of mala Tang are really varied, flying from the sky, running on the ground, swimming in the water, hanging from branches and born in the soil. Everything is available: pigeon meat, chicken wings, feet skin, chicken breast, chicken legs, duck tongue, duck feet, quail eggs, beef, tripe, mutton, prawns, lobster, crucian carp, loach, eel, potato, sweet potato, lateral ear root, cucumber, bitter gourd, lentils, mushrooms, Flammulina velutipes, gluten and bean skin. Boil vermicelli and pig blood tofu in a bamboo colander, bind bean sprouts and lateral ear roots to bamboo sticks with thin threads, and slice, chop or shred other main ingredients, put them on thin bamboo sticks and put them in small baskets in different categories. Customers can choose freely according to their own tastes. Unlike Chengdu Mala Tang, which is made of salt, pepper powder, pepper powder, monosodium glutamate and chopped green onion, the seasoning dish of Niuhua Mala Tang is a must: the duck tongue in Mala Tang is the best, commonly known as "airplane", and its freshness is many times stronger than that of tripe, duck's paw and loach! Niuhua Mala Tang is generally marked with white dividends: each 10 is marked with vegetarian dishes and cheaper meat dishes, and most of the 50 dividends are marked with meat dishes. Spending less than 100, plus drinks, can make five or six people have a decent meal. Eating around the stove is warm in winter, and eating cold beer in summer can clear away heat and reduce fire. Mala Tang small shops are all over the streets and alleys of Xianyicheng Township, suitable for all ages. In recent years, Niuhua Mala Tang not only established its position as the "Chief of Shu" in Sichuan snacks, but also went out of Sichuan, bringing pleasant enjoyment to the people of the whole country. 2 "How to make mala Tang Ingredients: (According to your own hobbies, you can increase or decrease the types 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 mushroom, 50g of dried bean curd, 80g of Chinese cabbage, 50g of cauliflower and green vegetables. Pixian Bean Office150g, Yongchuan Douchi 50g, rock sugar10g, pepper 5g, pepper 2g, dried pepper 20g, fermented mash juice 20g, Shaoxing wine 20g, ginger rice10g, refined salt100g. 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. Common problems and solutions: scalded finished products are 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) The ratio of mala Tang to bone soup is 5 kg: 1, 300 g of Pixian watercress (which is the main raw material) produced in Sichuan, 250 g of rapeseed oil and 0/50 g of dried red pepper/kloc-0 (cut into small pieces of about 2 cm); 50 grams of pepper, 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); Stir-fry a tablespoon of chicken essence for a long time: 1, put oil in a hot pan, remove dried Chili and pepper when the oil is cooked, and skip the oil (that is, turn off the fire) for use. 2. Add sugar to the oil pan and stir-fry slowly until the sugar melts and bubbles (turn on a small fire as appropriate during the frying process, and pay attention to the time when the sugar melts and begins to float into the oil. At this time, the sugar bubble is golden yellow. If it turns dark red or black, it will explode. Next, Pixian watercress is fragrant. 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 oily dried pepper and pepper and simmer for 10 minute. You can fry more base material according to this ratio. Every time the taste is insufficient, add ingredients to the soup (if you like spicy food, you can also directly add some unpolished dried pepper segments and new pepper particles to the scalding material). Note: 1 When frying sugar, only use a small fire. The sugar must be fried until it melts, and then soaked in oil (it will be golden brown, so don't use it after frying, so the soup will be red and bright, but there is no sweetness in the soup). There are many other products that are unqualified or have a bad taste. 3. It is best to use rapeseed crude oil (that is, non-refined oil), and the base material has better color and fragrance than refined oil such as salad oil. Generally, mala Tang or fish pot soup don't need butter. If you change it to chafing dish, you can change it to 200 grams of butter and fry it with rapeseed oil 100 grams (the vegetable oil is cooked before the butter is put, and the rest of the process remains unchanged). 4 "Mala Tang" In fact, authentic Chengdu Mala Tang needs a lot of ingredients to fry. When my mother made it, she had a list made. 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. Because it is impossible to prepare all the ingredients of chicken hot pot: chicken, Xixian watercress (according to personal preference), dried pepper (according to personal preference), pepper (according to personal preference, I can only get enough), pepper, a small amount of aniseed, a small amount of fennel, ginger, onion, coriander, salt, chicken essence, oil and all kinds of dishes to be rinsed. Practice: 1. Chop the chicken and fry it in a pot (without oil). 2. Heat (much) the oil in the pot. When the oil is boiled, add watercress, pepper, pepper and ginger, stir fry, add chicken pieces and pepper, and add salt. 3. Stir fry, add water, add pepper, aniseed, onion and chicken essence. 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 "The recipe of sesame cooking pot bottom: 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 rock 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 one or two practices of chicken essence: 3. Otherwise, it will be bitter-stir-fry the rest (except traditional Chinese medicine) together, and wait for ginger and garlic to taste-divide it into 5 pots-add water (preferably bone soup)-add traditional Chinese medicine in equal amount and cook for half an hour-5 pot bottom materials-average 8 yuan money.

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