Sichuan Mala Tang is a local specialty snack, also called maocai, which originated in Sichuan and spread for many years. Its main feature is that it is neither hot nor tasteless, so it is deeply loved by consumers. The practice of Sichuan Mala Tang is in Sichuan and Sichuan areas where the climate is wet and foggy. The boatmen and trackers who have been working for many years build stoves, set up crocks, take local materials, pull out some wild vegetables, add spices such as pepper and pepper, and rinse them. It can not only satisfy the stomach, but also drive away cold and dampness. Later, this custom of cooking and scalding food was followed, and later it developed into Sichuan Mala Tang, which we often see in the streets today. The practice of Sichuan Mala Tang can be described as the predecessor of Sichuan hot pot, and it can also be described as a simplified version of hot pot. Only meat and vegetables are put on bamboo sticks. When eating, a large number of meat and vegetables put on bamboo sticks are put into the tumbling red soup. The authentic way to eat is not to eat them in a string, but to grab a large number, gently stroke them with chopsticks, and the dishes will fall into the sesame oil dish one after another, and then eat heartily! This is an enjoyable way to eat Sichuan Mala Tang. The ingredients used to eat hot pot are also available in Mala Tang, but Sichuan Mala Tang provides fast and convenient food for diners. It is such a small Sichuan Mala Tang that no one may think of it when we treat people to dinner, but we often accidentally bump into it in the streets and lanes. As always, it has been a solid fire for nearly 2 years. There is no luxurious decoration, no expensive dishes, no restaurant foreman who laughs like a flower, and even a decent signboard. There are several tables, two stoves and bamboo sticks all over the floor. So every day, I am surrounded by a circle of people, enjoying myself and getting carried away. The practice of Sichuan Mala Tang feels like a word: "cool"! The training contents of Sichuan Mala Tang include: identification of more than 2 kinds of special natural spices for Mala Tang, refining of fragrant red oil and clear oil, preparation of secret spice package, stewing of special base material for Mala Tang, pre-treatment of all kinds of hot-boiled vegetables, Shenzhen Shenzhou snack training for Mala Tang, cooking of special broth for Mala Tang, flavoring of broth and beating pot. The specific training process of Sichuan Mala Tang: identification of special natural spices for Mala Tang * Boiling of special broth for Mala Tang * Extraction of special red oil for Mala Tang * Refining special clear oil for Mala Tang * Preparation of spice package * Stewing fragrant base material * Handling all kinds of boiled vegetables * Making pots * Adding flavor to soup are all practical operations-oriented, hands-on teaching. The practice of Sichuan Mala Tang has the characteristics of small investment, quick results, many customer groups, everyone's love, convenience and so on. It is a good project for you to start a small business and get rich! Sichuan Mala Tang training varieties include classic spicy varieties such as scalded pork heart series, scalded fresh shrimp series, scalded tripe series, scalded beef tendon series, scalded beef brisket series, scalded quail eggs series, scalded kelp knot series, scalded sausage series, scalded sausage series, scalded lotus root slices series, scalded cucumber series, scalded leek series, scalded cauliflower series, scalded Flammulina velutipes series, scalded mushrooms series, scalded ham series. The practice of Sichuan Mala Tang The production of Mala Tang is actually not complicated. The most important thing is to stir-fry in one step and ask for a pot of old soup, which has practical operation in the training of Shenzhou snacks. Only when the medicinal materials are fried at the bottom of the pot can they be more fragrant and have a better color. With the above good medicinal materials, we can achieve twice the result with half the effort. The red soup makes people drool after seeing it, which makes them have a strong appetite! The key point to really improve the taste is the preparation of the oil dish. This is the characteristic of Mala Tang. The oil dish alone needs more than ten kinds of materials, and the taste is mainly salty. Many cities make hot pot-style mala Tang, which has changed the original appearance of mala Tang, not to mention the taste. Sichuan cuisine is generally very heavy and overbearing, so people will have an endless aftertaste after eating it, and they will have the idea of eating it next time! Endless aftertaste! The practice of Sichuan Mala Tang Sichuan's spicy food is not as we thought, because the peppers eaten by Sichuanese are all fried and generally cooked in a pot kang, so unlike peppers eaten in other provinces and cities, Sichuan's spicy food will only linger in the mouth, which is what we often say is not spicy. People who have been to Sichuan should have a deep understanding of this. It's delicious, spicy and memorable. This is the characteristic of Sichuan Mala Tang.