Stir-fry the base material of mala Tang formula (based on 50 kg of soup): raw materials: vegetable oil 2500 g, butter 1500 g, Pixian watercress 1500 g, dried pepper 250 g, ginger 100 g, garlic 200 g, onion 300 g, onion 300g.
Although there are many varieties of Sichuan-style mala Tang, there are only two types in summary: one is the white soup mala Tang formula, and the other is the red soup mala Tang formula. Of course, the most Sichuan-style feature is the spicy soup base. The authentic recipe of Chongqing Mala Tang re-uses butter, mainly relying on butter to enhance fragrance. Its traditional mala Tang method hardly adds other spices except pepper. This method of mala Tang is characterized by rich flavor, outstanding spicy taste and slightly thick soup. After improvement, the taste is light, the taste is mainly dissolved in the soup, the oil is not very big, and the taste in the soup is very fragrant and rich. The formula of Chengdu red soup mala Tang is mainly vegetable oil, supplemented by appropriate amount of butter, and various mala Tang spices are added. It can be said that the practice of Chengdu Mala Tang relies on the compound fragrance produced by the mixing of butter and spices to enhance the fragrance.