Mala Tang originated in Niuhua Town, Leshan, Sichuan, and is one of the representatives of Sichuan cuisine! If you want to make mala Tang well, you have to meet this name? horse Is it spicy? Is it hot? Be short of one cannot! Therefore, we must pay attention to the choice of materials. Zanthoxylum bungeanum should be brownish red, red and oily, with rich aroma and moderate hemp taste. Varieties are: Jiangjin Green Pepper, Hanyuan Gongjiao, Shaanxi Dahongpao, etc. There are too many varieties of peppers, such as Vitex negundo, millet spicy, Indian devil spicy and so on. You can choose and match according to your own needs for spicy taste and aroma. Thermal requirements for temperature!

There are many kinds of spicy soup bases, such as butter base, bone soup base and clear soup base.

The following is a base soup formula combining hot pot, mala Tang, chuanchuanxiang and Little Sheep:

1. Making pot bottom material:

1. Pour1500g butter and 2500g vegetable oil into a pot, first add about100g Arnebia euchroma (depending on the color of the oil), then take out the Arnebia euchroma when the oil turns red, and then add1500g bean paste, 50g douchi and 250g pickled pepper.

2. Mix star anise10g, rhizoma kaempferiae10g, white pepper10g, cinnamon 8g, Amomum tsaoko 5g, fennel10g, vanilla10g, clove 5g, nutmeg 5g and pepper/kloc.

3. Put the soaked powder into the oil, add 80g of Huadiao wine and 500g of fermented grains, and cook for another hour and a half.

Second, making soup:

Soak pig bone1500g, ox bone1500g and chicken claw bone 500g in water, take them out and wash them, then add 42kg of clean water, add cooking wine100g, chicken essence150g, monosodium glutamate, 60g of ginger, 60g of shallots, etc.

Three, Chili oil production:

There are many ways to make Chili oil. The traditional practice in Sichuan is to mix dried peppers, stir-fry them and crush them (not too fine and not too fragrant). Some stores add spices and cinnamon, while others prefer the original flavor of pepper without adding it. Before making Chili oil, stir-fry the oil with Arnebia euchroma, which can make the refined oil more red and appetizing. To make Chili oil, you can stir-fry shallots and ginger slices to increase the compound flavor, and add a little sesame to Chili noodles to increase the flavor!

Fourth, pepper:

Generally, dried red peppers are fried and ground into noodles, which can be used directly. And pepper oil. It is troublesome to boil pepper oil with fresh pepper, so you can directly buy the finished product to match with pepper noodles. I use pepper oil, which is relatively cheap and tastes good.

5. Don't choose 100% pure sesame for sesame sauce, it will be a bit bitter. Choose 10% peanut butter, which will make it less bitter and more fragrant.