Spicy Hot Pot Recipe-1

Half a catty of rapeseed oil, half a catty of lard, half a catty of butter, 2 taels of Sichuan peppercorns, 4 taels of dried chilies, 1 bag of Pixian Douban, 2 taels of rock sugar, half a catty of ginger, half a catty of garlic, 5 strawberries, a little fennel, 25 cloves, 5 small pieces of cinnamon, and one tael of chicken essence.

Mix the three oils - add rock sugar and stir-fry over low heat - add Pixian watercress and stir-fry over low heat (at least half an hour). Do not carbonize the sugar, otherwise it will become bitter - add the remaining (Chinese medicine) Except) stir-fry together until the ginger and garlic are fragrant - divide into 5 pots - add water (preferably bone soup) - divide equally and add Chinese medicine and simmer for half an hour

Mala Tang Recipe-2

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

Put the wok on high heat, heat the vegetable oil until it is 6 times cooked, and cook the Pixian bean sprouts (the buds are thin first) until crispy. Quickly add ginger, rice and Sichuan peppercorns and stir-fry until fragrant, then add the fresh soup immediately. Then add minced tempeh, finely ground rock sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried chili, grass fruits and other condiments. After boiling, remove the foam and serve as brine.

Mala Tang Recipe - 3

Condiments: Sichuan peppercorns, Sichuan peppercorns, star anise, cinnamon, cold ginger, bay leaves, grass fruit, meatballs, sugar, dark soy sauce, watercress Sauce, ginger, green onions

Ingredients: tender chicken legs, squab (two, depending on the amount of soup), pork bones, chicken bones, lamb bones, buffalo meat, buffalo tripe

Oils used: lard, butter, rapeseed oil

Preparation: Add an appropriate amount of rapeseed oil, the oil temperature is 60%, add sugar and fry until it becomes a liquid lake shape, wait until the oil temperature rises to 90%, Add the tender chicken legs, wait until the color becomes bright red and slightly thicker, add stock, cook for a while, add butter, lard, chicken bones, lamb bones, buffalo meat, add Sichuan peppercorns, star anise, cinnamon, cold ginger, meat buttons, bay leaves, Grass fruit, a little dark soy sauce, simmered over low heat. Heat another pot, add vegetable oil, stir-fry the bean paste until fragrant, add minced ginger; wait until the meat is tender and the soup is ready, then remove the odor three times and the soup is ready.

Accessories: Enoki mushrooms, coriander, green bamboo shoots, etc. (there are many kinds of ingredients in Changsha, including all kinds of meat and vegetables)

Condiments: Stir-fried with minced garlic or sesame oil sauce

Making methods and steps of Malatang

Malatang is a hot pot variety, a lower-grade variety, and the "snack type" in Sichuan hotpot. It is mainly sold in night markets at dusk or night. It is delicious, economical and suitable for spring and autumn operations. Seasonings: 20 jins of butter; 5 jins of vegetable oil; 4 jins of Pixian sauce; 2.5 jins of chili peppers; 2 jins of Sichuan peppercorns; 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; and kaempferol. 0.5 taels; 1 tael of cinnamon bark; 1 tael of fragrant leaves; 20 grams of peppermint; 0.8 taels of white buckwheat; 0.5 taels of fragrant fruits; 0.5 taels of sand ginger; 0.7 taels of comfrey; 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, remove the outer skin of the ginger, pat it loosely and dry it Soak the chili peppers together, then mince them with a meat grinder. Add the ginger and mince them while mincing. Crush the rock sugar and set aside. Cut onions and ginger into cubes and set aside; soak comfrey and cut into small pieces; set aside; soak all spices in water and set aside; mix the two oils and heat until 80% hot, remove from the heat and reduce to 40% hot, set aside; chop the black bean into puree , mix the bean paste, chili paste and black bean paste thoroughly to prepare the spicy sauce.

② Add oil to a clean pan and heat it until it is 40% hot. Add the soaked comfrey and fry until it is cooked. Remove it. Add onion and ginger pieces and fry until fragrant. When it is dry, add rock sugar and boil until it becomes sugary and fragrant. Heat the chili sauce over low heat for about 1.5 to 2 hours, add spices and continue heating for 0.5 hour. Add Sichuan peppercorn powder and heat for 15 minutes. When the spicy taste comes out, add the glutinous rice and mix well. When the water is gone, remove it from the heat and bring it down to normal temperature. .

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

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

⑶white fresh soup The soup is generally stewed with less bones and more glutinous rice and yam. It is whitish in color and has a strong flavor. The soup is generally made without adding spices; the base material: mainly highlights the spicy flavor but has a lighter flavor.

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 base ingredients If the taste is not up to par, you can add some more chili oil and peppercorn oil.

Reminder: Because some Malatang tastes are light and they cannot tolerate spicy and numbing soups, the operator has added salty and fresh white soup. Both white soup = fresh soup and seasoning. The fresh soup is the same as the spicy soup. Seasonings: salt, monosodium glutamate, chicken essence, chopped green onion, ginger slices, garlic slices, cooking wine, pepper, tomatoes, coriander segments, a little sesame seeds, chicken fat, dried shrimps/dried dried shrimps. (Bowl of Malatang); Spicy soup: put the bones into a soup tube and heat it, add glutinous rice and yam powder to make the medicine packet, stew until the soup turns white, add the spice packet and stew until it becomes sticky. When thickened, add salt, cooking wine, chicken powder, and special base ingredients (you can add the cooked ingredients in the base ingredients to the soup to stew. When stewing the base ingredients, only add bean paste and other ingredients to make red oil, chili oil; pepper oil Mix thoroughly and simmer until the flavor becomes thicker, then adjust the heat to keep the soup slightly boiled). Ingredients that can be blanched: vermicelli, vermicelli, rice noodles, kelp, rapeseed hearts, mung bean sprouts, cabbage rolls, shredded chicken, shredded pork, soaked tofu, etc. When the guests are ready to eat, they select the ingredients first, boil them and put them in a bowl, pour the spicy soup over them, sprinkle with crispy peanuts, shredded or diced mustard, shredded green onions, coriander segments, and drizzle with sesame oil.