a good pot of soup is the most important thing to make mala Tang. The original soup base was red soup, which was mainly spicy. Later, considering some people who can't eat spicy food, many stores developed the white soup (bone soup) scalding method. However, some stores use boiling water directly to save materials, so the taste is greatly reduced.

Method of milky white soup:

Materials: 1g old hen, 8g big pig bones, 2 chicken feet, and (3 slices of ginger and 1 green onion) ginger and onion are not required.

Originally, I wrote in a book that I wanted to put ginger onion in milky white soup stock, but I didn't see ginger onion when I arrived at the hotel. Later, I asked the chef that it was unnecessary. As long as the materials were fresh and the blood was clean when I blanched for the first time, there was no need to put ginger onion, which would still have a taste, so I didn't put it this time. And the amount of materials used is twice as much as last time.

Method of making broth:

1. Wash the old hen, pig bones and chicken feet first. Pour half a pot of clear water into the soup pot, first put cold water into the pig bones and cook over medium heat until the water boils, and then cook for about 5 minutes until all the blood in the pig bones comes out. Then add the old hen and cook over medium heat until the water boils, and then cook for about 3 minutes. Take out the net pot and rinse the ingredients with cold water.

2. Re-inject 18 bowls of clear water into the soup pot, put all the materials into the net pot, cover it with fire and boil it. After the water boils, open the pot cover and cook for 3-4 hours in a medium fire until the soup is 1/4 of the amount left and the color of the soup turns milky white.

Description:

To make milky soup, you should have enough meat materials. When cooking soup, you should use medium heat. You must open the lid and cook for a long time. I can cook it in Hyde pot for 3 hours, and ordinary pot for 4 hours.

the material of mala Tang: you can choose it according to your personal preference, and the key point is that it is easy to scald.

fish balls, oily tofu, chicken liver, duck intestines, ham sausages, eel, beef omasum, potato chips, mushrooms, green leafy vegetables, kelp, auricularia, cauliflower, pork blood sweet potato powder, vermicelli, etc.

white soup scalding method and white soup dipping:

1. Add salt and monosodium glutamate to the prepared bone soup.

2. Next, boil the ingredients that are not easy to cook, such as fish balls, meatballs, sausages, etc., and then add potato chips, mushrooms, tofu, etc. Green leafy vegetables ripen quickly, but they can be put last. Sweet potato vermicelli should be soaked in warm water first, and then boiled in a pot.

3. The scalded ingredients can be mixed with the following dipping sauces: sand tea sauce, light soy sauce, sesame sauce, seafood sauce, sesame oil, sugar, and mixed with appropriate amount of cold water.