Mala Tang 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 Douban, 50g Yongchuan fermented bean paste, 10g rock sugar, 5g Sichuan peppercorns, 2 peppercorns grams, 30 grams of dried chili, 20 grams of glutinous rice juice, 20 grams of Shaoxing wine, 10 grams of ginger, 100 grams of refined salt, 10 grams of grass fruits, 10 grams of cinnamon, 10 grams of dried grass, 10 grams of white mushrooms, 250 grams of chili noodles, 1500 grams of fresh soup. Put the wok on high heat, add vegetable oil and heat until 6, then add the Pixian bean sprouts (thin buds first) until crispy, quickly add ginger, rice and pepper and stir-fry until fragrant, then immediately add the fresh soup. Then add minced tempeh, finely ground rock sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried chili peppers, grass fruits and other condiments. After boiling, remove the foam and serve as brine.

Spicy Malatang Recipe-3

Condiments: Sichuan peppercorns, Sichuan peppercorns, star anise, cinnamon, cold ginger, bay leaves, grass fruits, meat buttons, 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, stewed over slow 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 color of the soup is good, 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 method and steps of Malatang

Malatang is a hot pot variety, a lower-grade variety, and the "snack type" in Sichuan hotpot. It is mainly set up in night markets at dusk or night to sell Malatang. It is delicious, economical and suitable for spring and autumn operations.

Seasoning: 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 star anise catty; 0.5 taels of licorice; 0.5 taels of kaempferol; 1 tael of cinnamon; 1 tael of fragrant leaves; 20 grams of long pepper; 0.8 taels of white button; 0.5 taels of fragrant fruit; 0.5 taels of sand ginger; 0.7 taels of comfrey; 0.7 taels of cloves; 0.3 taels of gardenia 0.5 taels; Caoguo 0.6 taels; 2 bottles of glutinous rice; 1 bag of tempeh (100 grams); pepper 0.5 taels.

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, and then mince them with a meat grinder. Add the ginger and mince them while grinding. Crush the rock sugar and set aside. Cut onion and ginger into cubes and set aside; soak comfrey and cut into small pieces; 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 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 becomes 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, take it away 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.

⑵Preparation 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 usually 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 and the light 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 hemp-flavored soups, the operator has added salty and savory white soups. 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 shrimps. (Bowl of Malatang); Spicy soup: put the bones into a soup tube and heat it, then add medicinal packets made of glutinous rice and yam powder, stew until the soup turns white, add spice packets and stew until 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, select the ingredients first, boil them and put them in a bowl, pour the spicy soup, sprinkle with crispy peanuts, shredded or diced mustard, shredded green onions, coriander segments, and drizzle with sesame oil.