China's mala Tang mainly consists of potato chips, kelp knots, bean skin, meatballs, fish balls, Chinese cabbage, wide noodles, rape, Chinese cabbage, stuffed beans, crab sticks, mushrooms, vegetarian balls (also called red balls) and other raw materials. Similar to mala Tang, cooked, drained, pickled, aged vinegar, sugar, chopped peanuts, peppers, cumin, sesame oil, etc. And then eat it. It was invented by Fushun people on the basis of introducing mala Tang, which is very popular. It has sweet and sour taste, spicy taste, salty spicy taste and sweet spicy taste, and the taste can be adjusted according to personal preference. There are also nine-leaf powder and the like, and now there are also around Liaoning. It first appeared at the gates of primary and secondary schools and was very popular with students. Now it has become a delicious snack in the streets. Today, I will share with you the making process of this mala Tang. It's very simple. Friends who like it can try it at home.

Make Chili oil

Required materials: corn oil 1500g, rapeseed oil 500g, Chili noodles 400g, minced garlic 50g, white sesame 80g, fresh soy sauce 180g, Zhenjiang balsamic vinegar 20g, chicken essence 10g, thirteen spices 40g, fragrant leaves 10g, and Senecio japonicus.

Production method:

1, secret sesame oil: pour corn oil and rapeseed oil into the pot and heat it (you can cut a piece of ginger to test the oil temperature, put it in the pot and fry it until the oil temperature is up). Then add pre-soaked wet spice packets (Cinnamomum cassia 10g, Senecio scandens 10g, Foeniculum vulgare 10g, Cinnamomum cassia 10g, Lithospermum erythrorhizon 10g), then continuously turn the spices in the pot, fry evenly for 30 seconds, and slowly fry until dry. After the fragrance comes out for about 3-5 minutes, turn off the fire and take out the residue. The secret sesame oil used to splash Chili noodles was made. Ps: Soak the spices in warm water for about 15 minutes, and drain for later use.

2. Preparation of Chili noodles: Pour 400g of Chili noodles into fresh soy sauce, minced garlic, thirteen spices and chicken essence and stir well.

3. Pickled pepper noodles in oil: Pour the carefully refined sesame oil into the high-temperature seasoned pepper noodles, and stir evenly with chopsticks while pouring. Immediately after all the chili noodles are poured with oil, 20g Zhenjiang balsamic vinegar is added, then 80g fried white sesame seeds are sprinkled, stirred evenly, sealed and left to stand overnight. Seasoned Chili oil should not be used immediately, because the fragrance is not mellow and has not been fully emitted. It's best to put it in a clay pot or a container with a lid, cover it and soak it for 12 to 24 hours, and it's done. Because of the addition of Arnebia euchroma, the finished product is finished.

Note: 1, corn oil and rapeseed oil are recommended as oils, which are mellow in taste, or soybean oil can also be used as an oil. 2. Peppers It is recommended to mix three kinds of peppers. They are Guizhou bullet pepper (fragrant), Chongqing chaotian pepper (spicy) and Erjing pepper (excellent). The proportions of these three peppers are 1: 1: 1 and * * * 400g respectively.