The following are the proportion and operation processes of twelve kinds of aniseed:

According to the sequence, they are classified as follows:

String vegetables-prepare aniseed-stir-fry aniseed-boil soup-season soup-scald process-bowl-filling process

1. Boilable vegetables: (according to local vegetable varieties, there are about 4 kinds)

1.1. Dried bean curd, bean curd skin, bean curd, mushroom, Flammulina velutipes, cucumber, kelp, lotus root slices, melon slices, potato slices, oily bean curd, ham sausage, carrots, fried dough sticks, rice cakes, duck blood vermicelli, etc. (When buying vermicelli, be sure to buy better ones, which are not easy to boil; Because when eating mala Tang, basically everyone will order a vermicelli. If the quality of vermicelli is not good, it will affect the overall taste.)

1.2 Meat dishes: < P > Beef, bacon, duck intestines, fried beef skin, beef venetian blinds and various kinds of meatballs, crab roes, etc. (Note: stringing dishes is more flexible, and the most important thing is that it feels more beautiful; With less materials, after stringing, customers will feel that the amount is more, and they will not be too full after eating, which makes people want to eat it again.)

2. Soup formula:

2.1 Mainly prepare aniseed: (The market price of each aniseed is provided for reference only)

When I used to make it, I wouldn't use a standard electronic scale every time I prepared the bottom material. It is only estimated by grasping it with my own hands (the proportion of ingredients should not be too different, which will basically not affect the taste). Because my hands are slightly larger among normal men, I will provide you with the approximate proportion of my hands to provide you with reference. (Explanation: ① Full handle of one hand: that is, the amount that I grasp with my right hand; (2) more than half of one hand, that is, more than half of the right hand (about one and a half less than the dosage in Item (1)); ③ Count by number: just count directly)

Bai Kou (25 yuan/Jin; Dosage: more than half of one hand); Fragrant sand (6 yuan/kg; Dosage: more than half of one hand) cinnamon (8 yuan/kg; Dosage: broken into small pieces, more than half of one hand); Fennel (6 yuan/kg; Dosage: more than half of one hand); Anise (6 yuan/kg; Dosage: a little more than the full handle of one hand); Amomum tsaoko (25 yuan/kg; Dosage: 6-7); Cumin (1 yuan/kg; Dosage: a full hand); Clove (25 yuan/kg; Dosage: more than half of one hand); Fragrant leaves (7.5 yuan/kg; Dosage: a full hand); Cold ginger (8 yuan/kg; Dosage: 6-7); Zanthoxylum bungeanum (25 yuan/kg; Dosage: a hand with a full handle is a little more, which is the key to "hemp" in mala Tang. If you can eat "hemp", it will increase on the basis of this dosage, otherwise it will decrease.) Pepper: (Dosage: if you have a full handle, you should add more if you want to be spicy, but less if you don't want to be too spicy. In mala Tang, this material is the key to "spicy" and you can eat "spicy". The above formula is my dosage for three days, but before frying, we must separate the dosage for three days, that is, only one third of the dosage can be fried at a time. Of course, if you are not used to mixing three days' ingredients, you can only mix one day's dosage at a time, that is, the dosage of each ingredient should be divided by three, which is the daily dosage. This is important.

② The dosage of Amomum tsaoko, fragrant sand and clove must be according to my dosage, and it must not be added too much. If it is added too much, it will easily cause the soup to be bitter and taste strange.

2.2 auxiliary materials when stir-frying (mainly stir-frying, when the oil is heated, it is put into the oil to play the role of frying incense)

ginger (about .3 kg, sliced); Garlic heads (whole 2 pieces, cut in half with a knife, not too small); Shandong green onion (2 pieces, cut into 3-inch sections)

2.3 Accessories for refreshing the soup (when water is injected into the stainless steel soup bucket, it is directly put into the soup bucket)

Bracket bone (1 piece, about 4-5 kg). Other bones of cattle can also be used, but leg bones are better);

frozen chicken rack (two chicken bones with little meat, which can be sold in ordinary vegetable markets)

Note: when trying to make it, you can add more fresh things, and the more you add, the fresher it will be (such as beef bones and chicken racks)

2.4 Accessories in the soup:

Hot pot bottom material (Chongqing Sanwu brand, 15g in a bag. Xixian bean paste (2 grams, using bottled Sichuan Pixian bean paste; When trying it out, just buy bags.)

3. Stir-frying process of aniseed:

3.1 First, divide the previous consumption for three days into three parts on average; (Because the previous dosage was three days, now you can only fry the ingredients for one day. If you only mix the ingredients for one day, you don't need to divide them.)

3.2 Set the wok on high heat, first add 4g butter, then add 3g salad oil, and when it is 7-8% hot, add 2.2 auxiliary materials to fry until fragrant.

3.3 Add 2.1 aniseed and stir-fry with strong fire. (This step of stir-frying is actually nothing. Basically, the process of stir-frying at home is the same, but don't fry the aniseed.)

4. Boiling process

4.1 In a stainless steel barrel (choose a stainless steel barrel with a diameter of 35 cm and a depth of 38-4 cm, which can hold about 25 kg of water. The barrel is filled with water and boiled with medium fire (in the process of boiling soup, pay attention to skim off a layer of floating foam on the surface of the soup at any time. If you want the soup to taste fresher, after boiling, you can change it to a small fire and cook it for a while), then add the auxiliary materials and fried aniseed in the soup of 2.4, and cook it with medium and small fire, which will take about half an hour.

4.2 Use a mesh colander to separate the boiled soup from the aniseed, put the soup into another bucket (this material is the soup used for cooking vegetables later and the soup added to the bowl), and add water to the bucket filled with aniseed, so that about three buckets of soup can be boiled repeatedly.

4.3 Boil the soup in the second pot and the third pot with medium and small fire, and then boil it with low fire for another 2 minutes. Because this spicy oil is fragrant, hemp and spicy, if it is put directly in the soup, it will be unbearable for friends who can't eat spicy food. Of course, if you can eat spicy food, mala Tang can be added directly into the bowl according to the taste before filling the bowl, or it can be scalded to the end, and there is no taste in the soup. You can also add a little of this spicy oil.

5. Preparation of scalding materials:

5.1 After the three barrels of soup are boiled, mix the three barrels of soup (because the taste of aniseed in the first pot of soup is heavier, the taste in the third pot is lighter; The purpose of mixing is to make it taste more even)

5.2 After the soup is mixed, according to the individual's taste, add an appropriate amount of salt into the soup, and then add monosodium glutamate, chicken essence and soup king (the soup king chooses the kind with ribs flavor)

Note: when mixing the soup, you should not put more monosodium glutamate, because it will taste bitter; Chicken essence and soup must be added a lot, which is equivalent to more than 5 times of our daily household consumption; Of course, some friends don't like adding glutinous rice, chicken essence and soup king directly into the soup bucket, so you can also add these seasonings directly into the bowl, but the salt is added directly into the soup bucket, and if it is not added directly into the soup bucket, the boiled food will have no taste.

6. Boiling process:

6.1 Put the flavored soup into the fire to keep it boiling.

6.2 When scalding vegetables, according to the length of scalding time, put them into the scalding spoon (generally, the ones that are not easy to cook are put first, and the ones that are easy to cook are put later)

6.3 Put mala Tang into a bowl, and then add the soup; If you can eat spicy food, you can add a proper amount of spicy oil to the bowl (this spicy oil is extracted from the surface of the boiled soup as mentioned before)

In addition, the following points need to be mastered:

1. When frying aniseed, you must add more oil to the pot, basically, the oil used will almost drown the aniseed. (If the oil is too little, the surface oil will be too little after the soup is cooked.

3. The amount of water added to the stir-fried aniseed must be well controlled: if too little water is added, the boiled soup will be black, bitter and unpalatable; If you add too much water, the soup will be weak (for example, the peppers we buy every day are spicy and not so spicy; Therefore, the taste of each seasoning is heavy and not heavy; So when you first try it out, after boiling, if it is bitter, the amount of water will be increased a little; If the taste is weak, the amount of water should be reduced a little; The quality of "mala Tang" soup is particularly important at this point, and the problems encountered by many friends when they try to make it are basically in this respect.

4. Some other friends just don't understand the difference between the so-called "red soup" and "white soup": in fact, the boiled soup has a layer of red and spicy oil on it; If this layer of spicy oil is completely put aside, the soup will become clear soup (of course, this soup can't be completely clear soup; It is also spicy, but the taste is not so heavy); If you can eat hemp and spicy friends; You can add this hot oil into the clear soup, which becomes the so-called "red soup"

5. I suggest that when you try it, if you want to avoid wasting too much raw materials, you can follow the ratio of aniseed and water I provided; Try to scale down the scale. 6. The layer of spicy oil on the top of the boil must be separated. If it is not separated, you will feel that the soup is spicy when you drink it, and you may feel unbearable for friends who can't eat spicy food; Friends who can eat spicy food can add this spicy oil to the bowl. 7. Now some friends don't like spicy mala Tang, but prefer spicy mala Tang with three flavors but a little spicy; If you like the kind of three delicacies, then when you make this kind of mala Tang, you should focus on adding more fresh raw materials such as bones and chicken racks, but the proportion of aniseed should be reduced a little. As for how to meet your requirements, you should try it several times. 8. Let me explain once again that my formula is really good. Maybe some friends try it for the first time, and they may not believe in the dosage, which makes it not ideal for the first time. If this happens, don't lose heart. You can call me and we'll communicate again to see what the problem is. 9. Because some friends try it for the first time, it's too easy to buy a small batch of butter; Then when you try it, you can also use chicken oil instead (chicken oil buys that semi-finished product and comes back to refine it yourself). If there is no butter and chicken oil, you can also use lard instead, but lard is the worst effect; If it's not convenient to buy beef bones during the trial, you can also use pig bones instead.)

1. If you don't understand anything, or have any problems during the trial, please contact me and I'll take time to give you an answer.

to tell you the truth, I personally think that my formula tastes very good, because some friends may not have touched it before, so I may not be sure about the dosage of aniseed for the first time; So I hope that some friends, as long as you sincerely want to do it, don't lose heart, no matter how you try it for the first time; I hope you can give me a call, and we can communicate again and see where the problem lies. Attachment: All the aniseed are sold in the local condiment market, and some places have different names as follows:

1. Tsaoko: the fruit of Tsaoko, a ginger plant, tastes strange.

2. Fragrant sand: also known as Amomum villosum, Amomum villosum and Amomum villosum, is a mature fruit of Amomum villosum, which tastes bitter. Smell it with fragrance.

3. Cinnamon bark: also known as cinnamon. This kind of thing is more common.

4. Foeniculum vulgare: also known as fennel, shredded cabbage, huaixiang, wild fennel, like small rice grains or cumin, has a specific fragrance.

5. Illicium verum: it should be called anise, or anise, aniseed and August pearl. Needless to say.

7. Cloves: also called cloves and lilacs, which are the flower buds of cloves.

8. Amomum villosum: also called cardamom, round cardamom, baikou and kouren. 9. Fragrant leaves: that is, osmanthus trees have leaves, which are grayish green. 1. Cool ginger: in some places, it is also called Sannai, Shajiang and Shanren.

mala Tang formula-1

The soup is made of chicken soup with cinnamon, dried tangerine peel, dried chili, pepper, star anise, rhizoma anemarrhenae, Hanyuan Zanthoxylum bungeanum, bean curd milk and fermented glutinous rice juice.

mala Tang recipe-2

25g of butter, 1g of vegetable oil, 15g of Pixian bean curd, 5g of Yongchuan lobster sauce, 1g of rock sugar, 5g of pepper, 2g of pepper, 3g of dried pepper, 2g of fermented glutinous rice juice, 2g of Shaoxing wine, 1g of ginger rice, 1g of refined salt and 1g of Amomum tsao-ko. Add chopped fermented soybean, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, the foam is removed to form brine.

Mala Tang Formula-3

Formula:

Half a catty of rapeseed oil, half a catty of lard, half a catty of butter, 5g of pepper, 3g of dried pepper, 1g of Pixian watercress, 1g of rock sugar, 2g of ginger, 1g of garlic, 5g of tsaoko, 1g of fennel, 25 cloves and cinnamon. 7g of chicken essence

Method:

Mix the three oils-add rock sugar and stir-fry with low fire-add Pixian watercress and stir-fry with low fire (at least half an hour), which will not carbonize the sugar, otherwise it will be bitter-stir-fry the rest (except traditional Chinese medicine) together, and after ginger and garlic taste-divide them into 5 pots-add water (preferably bone soup).