Sichuan Malatang base recipe:

Seasonings: 250g butter, 100g vegetable oil, 150g Pixian bean paste, 50g Yongchuan black bean sauce, 10g rock sugar, Sichuan peppercorns 5 grams, 2 grams of pepper, 30 grams of dried chili, 20 grams of glutinous rice juice, 20 grams of Shaoxing wine, 10 grams of ginger, 100 grams of refined salt, 10 grams of grass fruits, 10 grams of cinnamon, 10 grams of dried grass, 10 grams of white fungus, 250 grams of chili noodles, 1500 grams of fresh soup

Production procedures: 1. Make brine. Put the wok on a high fire, add vegetable oil and heat until 6 mature, add Pixian beans (chop finely first) Stir-fry until crispy. Add ginger, rice and Sichuan peppercorns and stir-fry until fragrant. Add fresh soup immediately. Then add minced tempeh, finely ground rock sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried chili, grass fruit, etc. Seasoning. After boiling, remove the foam and serve as brine.

2. Prepare the main ingredients. Wash the vegetables, cut the rabbit waist, eel and duck intestines into 2 cm long and wide cubes; , cut the pig ring throat into about 4 cm squares. Cut the lunch meat into thin slices about 4 cm square; cut the vegetarian vegetables into about 3 cm thin slices. Use washed bamboo skewers to cut the dishes into skewers of about 30 to 40 grams.

3. Blanching. Place the brine pot on a high fire to keep it boiling, and blanch all kinds of vegetables with skewered bamboo skewers. Blanch them to maturity according to the heat of different dishes.

4. Dipping. Put the cooked cooked dishes in a plate with chili noodles and fried salt. Dip them in chili pepper and salt according to your own taste. Either dip or not, more or less. Decide for yourself. Malatang Recipe

Malatang Recipe

Malatang Recipe-1

For the soup, add cinnamon, tangerine peel, dried chili segments, pepper, and chicken stock. Made from star anise, sannai, Hanyuan pepper, fermented bean curd juice, fermented glutinous rice juice, etc.

Malatang recipe - 2

250g butter, 100g vegetable oil, Pixian beans 150g of glutinous rice, 50g of Yongchuan black bean sauce, 10g of rock sugar, 5g of Sichuan peppercorns, 2g of pepper, 30g of dried chili, 20g of glutinous rice juice, 20g of Shaoxing wine, 10g of ginger, 100g of refined salt, 10g of grass fruit, 10 grams of cinnamon, 10 grams of grassroots, 10 grams of white mushrooms, 250 grams of chili noodles, and 1500 grams of fresh soup.

Place the wok on a high fire, add the vegetable oil until it is 6 times cooked, and add the Pixian beans Make it crispy (finely cut the flowers first), quickly add ginger, rice and pepper and stir-fry until fragrant, add fresh soup immediately. Then add minced tempeh, finely ground rock sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, Dried chilies, grass fruits and other seasonings. After boiling, remove the foam and serve as brine.

Malatang Recipe-3

Recipe:

Rapeseed oil Half a catty, half a catty of lard, half a catty of butter, 2 taels of Sichuan peppercorns, 4 taels of dried chilies, 1 bag of Pixian watercress, 2 taels of rock sugar, half a catty of ginger, half a catty of garlic, 5 grass fruits, a little fennel, cloves 25 pieces, 5 small pieces of cinnamon, and one or two chicken essence

Method:

Mix three oils - add rock sugar and stir-fry over low heat - add Pixian douban and stir-fry over low heat until fragrant (at least Half an hour), do not carbonize the sugar, otherwise it will be bitter - stir-fry the remaining ingredients (except Chinese medicine), wait until the ginger and garlic are fragrant - divide into 5 pots - add water (preferably bone soup) - add in equal parts Simmer the traditional Chinese medicine for half an hour.

Method and steps for making spicy hotpot

Seasonings: 20 pounds of butter; 5 pounds of vegetable oil; 4 pounds of Pixian sauce; 2.5 pounds of chili (Chaotian pepper) 2 jins of pepper; 2 taels of rock sugar; 1 jin of ginger; 0.5 jins of green onions; 0.1 jins of star anise; 0.5 taels of licorice; 0.5 taels of kaempferia; 1 tael of cinnamon; 1 tael of bay leaf; 20 grams of peppermint; 0.8 taels of white button; fragrant 0.5 taels of fruit; 0.5 taels of ginger; 0.7 taels of Lithospermum; 0.3 taels of cloves; 0.5 taels of gardenia; 0.6 taels of grass fruits; 2 bottles of glutinous rice; 1 bag of tempeh (100 grams); 0.5 taels of pepper.

Preparation method:

① Thinly slice the Pixian sauce, remove the stems of the dried chili peppers, cut them into sections, wash them with clean water and soak them thoroughly in clean water. Peel the skin of the ginger, pat it loosely and soak it with the dried chili peppers, and then twist it Grind the meat into minced meat. When mincing, add the ginger and mince it. Crush the rock sugar and set aside. Cut the green onion and ginger into cubes and set aside. Lithospermum miltiorrhiza.

Soak thoroughly and cut into small pieces and set aside; soak all spices in clean water and set aside; mix the two oils and heat until 80% hot, remove from the heat and reduce to 40% heat, set aside; chop the black bean into mince, add bean paste, chili mince, Mix the black bean paste and make a spicy sauce for later use.

② Add oil to a clean pan and heat it until it is 40% hot. Add the soaked comfrey and stir-fry until it is cooked. Remove it. Add the green onions and ginger, fry until fragrant and dry. Add rock sugar and boil until it turns into sugar color. Add spicy chili sauce and heat over low heat for about 1.2 hours. Add spices and continue heating for 0.5 hours. Add pepper powder and heat for 15 minutes. When the spicy flavor comes out, add glutinous rice and mix well. When the water is gone, remove from the heat and reduce. The base material is obtained when it reaches normal temperature.

⑴Materials: Based on the raw materials that can be put on bamboo skewers, there are also some that cannot be put on bamboo skewers, such as: vermicelli, vermicelli, wide vermicelli, kelp silk, etc.

⑵Preparation method: using the form of mixing pot: spicy soup = white soup base red oil pepper oil seasoning = 3:2:2:2:1

⑶White soup is ordinary It is a whitish soup with plenty of umami and umami flavor stewed using a method with less bones and more glutinous rice and yam. The soup is generally made without adding spices; base material: mainly highlights the spicy flavor and light umami aroma.

⑷Seasoning: Commonly used salt, monosodium glutamate, chicken essence, chopped green onion, ginger slices, garlic slices, cooking wine, pepper, dried shrimps/dried shrimps; the spicy taste can be adjusted appropriately according to different tastes. If you only add the base ingredients, the taste will not be enough. You can add some chili oil and Sichuan pepper oil.

Reminder: Because some Malatang tastes are light and cannot be eaten with spicy and numbing flavors, the operator has added salty and savory flavors. White soup. White soup = fresh soup seasoning. Fresh soup is the same as spicy soup.