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Half a catty of rapeseed oil, half a catty of lard, half a catty of butter, 2 ounces of pepper, 4 ounces of dried pepper, 1 bag of Pixian watercress, 2 ounces of crystal sugar, half a catty of ginger, half a catty of garlic, 5 tsaoko, a little fennel, 25 cloves of clove, 5 small pieces of cinnamon, and chicken essence 1 ounce.

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 divide the ginger and garlic into five pots-add water (preferably bone soup)-add traditional Chinese medicine for half an hour.

Spicy sauce formula 2

250g beef oil, vegetable oil 100g, Pixian Douban Office 150g, Yongchuan Douchi 50g, rock sugar 10g, Chinese prickly ash 5g, Chinese prickly ash 2g, dried Chili 30g, fermented glutinous rice juice 20g, Shaoxing wine 20g and ginger rice 10g. Put the wok on the fire, cook the vegetable oil until it is half cooked, stir-fry the Pixian watercress office (first fine), quickly add the ginger rice and pepper, and immediately add the fresh soup. Add chopped lobster sauce, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, remove the foam to form brine.

Hot sauce formula 3

Seasoning: Sichuan pepper, prickly ash, star anise, cinnamon, cold ginger, fragrant leaves, tsaoko, meat buckle, sugar, soy sauce, bean paste, ginger and onion.

Ingredients: tender chicken legs, young pigeons (two, depending on the amount of soup), pig bones, chicken bones, sheep bones, buffalo beef, buffalo belly.

Oil: lard, butter, vegetable oil.

Production: add a proper amount of rapeseed oil, the oil temperature is 60%, add sugar and stir-fry until the oil temperature rises to 90%, add tender chicken legs until the color is bright red and slightly heavy, add broth, cook slightly, and add butter, lard, chicken bones, sheep bones, buffalo, pepper, star anise, cinnamon, cold ginger, meat buckle, fragrant leaves, tsaoko, a little soy sauce, etc. Another pot, put the vegetable oil, stir-fry the bean paste to smell, and put the Jiang Mo; When the meat is rotten and the soup is colored, the last three times to remove the fishy smell, the soup is ready.

Accessories: Flammulina velutipes, coriander, green bamboo shoots, etc. There are many kinds of ingredients in Changsha, including all kinds of meat and vegetables.

Seasoning: stir-fried garlic paste or sesame oil mixed juice.

Preparation method and steps of mala Tang

Mala Tang belongs to the low-grade variety of hot pot and is a "snack type" in Sichuan hot pot. Mainly operating at dusk or night market, spicy economy, mainly suitable for spring and autumn.

Seasoning: 20 kg of butter; 5 kg of vegetable oil; 4 kg of Pixian sauce; (Chaotian pepper) 2.5 kg of pepper; 2 kg of pepper; Rock sugar 2 Liang; Ginger 1 kg; Onion 0.5 kg; Star anise 0. 1 kg; 0.5 Liang of licorice; Kaempferia kaempferia 0.5 Liang; Cinnamon 1 2; Fragrant leaves 1 two; 20 grams of glutinous rice; White buckle 0.8 Liang; 0.5 Liang of fragrant fruit; 0.5 Liang of ginger; Lithospermum 0.7 Liang; Lilac 0.3 Liang; Gardenia 0.5 Liang; Amomum tsaoko 0.6 Liang; 2 bottles of error; Douchi 1 bag100g; Pepper is 0.5 Liang.

The manufacturing method is particularly simple:

(1) finely stack Pixian sauce, cut dried chili into sections, wash it with clear water and soak it thoroughly, peel ginger and pat it loose and soak it thoroughly with dried chili, then grind it into minced meat with a meat grinder, add Jiang Ye into minced meat when reaming, and break crystal sugar for later use. Cut onion and ginger into sections for later use; Soak Lithospermum thoroughly and cut into small pieces for later use; All kinds of spices are soaked in clear water for use; When the two oils are evenly mixed and burned to 80% heat, the end is separated from the fire mouth and cooled to 40% heat for later use; Chop the lobster sauce, and mix the bean paste, Chili sauce and lobster sauce into hot sauce for later use.

(2) Add oil to a clean pot, heat it to 40%, then put it into the soaked Lithospermum, fry it and take it out. Stir-fry the shallots and ginger slices until they are dry, add rock sugar to boil, add hot sauce and heat for about 1.5 ~ 2 hours, add spices and continue heating for 0.5 hours, and add pepper powder to heat for 15 minutes. After the spicy taste comes out, add glutinous rice and push it evenly. When the water is dry, it will leave the fire, and

(1) raw materials: the raw materials for putting bamboo sticks are standard, but some bamboo sticks can't be put, such as vermicelli, vermicelli, wide noodles, kelp and so on.

(2) Production method: pot mixing: spicy soup = white soup+base+red oil+pepper oil+seasoning = 3: 2: 2: 1.

(3) Baixian soup is generally stewed with yam with less bones and more glutinous rice, and fresh soup with white color and full flavor generally does not need spices; Bottom material: mainly highlights the spicy taste, and the umami taste is light.

(4) Seasoning: salt, monosodium glutamate, chicken essence, chopped green onion, ginger slices, garlic slices, cooking wine, pepper, shrimp skin/shrimp skin; According to different tastes, the spicy taste can be adjusted appropriately. If the taste cannot be achieved by adding only the base material, you can add some Chili oil and pepper oil.

Let's talk about a few key points first: because the taste of mala Tang is relatively light, you can't eat mala Tang, so the operator added salty white soup. White soup = fresh soup+seasoning. Fresh soup is the same as spicy soup. Seasoning: salt, monosodium glutamate, chicken essence, chopped green onion, ginger slices, garlic slices, cooking wine, pepper, tomatoes, parsley segments, a little sesame seeds, chicken oil and shrimp skin. A bowl of hot spicy dip; Spicy soup: clean the bones, heat them in a soup tube, and add a medicine bag made of glutinous rice and yam powder. When the soup turns white, add seasoning to stew until it is thick, add salt, cooking wine and chicken powder, and make a special base (you can add clinker in the base to stew the soup, and only add raw materials such as bean paste to make red oil and Chili oil when stewing the base; When the pepper oil is mixed and stewed until the flavor is rich, adjust the fire to keep the soup slightly open. Hot raw materials: vermicelli, vermicelli, rice noodles, kelp, Chinese cabbage, mung bean sprouts, cabbage rolls, shredded chicken, shredded pork, bean curd, etc. When dining, guests should first choose the ingredients, put them in a bowl after ironing, pour spicy soup, sprinkle crispy peanuts, shredded mustard or diced, shredded onion and shredded coriander, and pour sesame oil.

Hot spicy dip special spicy sauce