Ingredients for Malatang base soup

200g vegetable oil (approximately 135g consumption), 100g lard, 30g bean paste, 30g pickled ginger slices, 40 pickled chili peppers grams, 10 cloves of garlic, 50 grams of ginger, 15 grams of pepper, 25 grams of sugar, 10 grams of refined salt, 5 grams of MSG, and 3 grams of pepper noodles. Add 500 grams of chicken soup or duck soup.

Put the wok on the fire, add vegetable oil to heat, soak the ginger slices, soaked pepper segments, minced bean paste, and old ginger (beaten) and fry for a few times. Decant off the remaining oil, add lard, garlic cloves, peppercorns, etc. and fry for a few times. Pour in chicken or duck soup and cook for 10 minutes. Add sugar, salt, monosodium glutamate, and pepper noodles, bring to a boil, and beat off the foam, and that's it. The soup can also be used as the base of hot pot.

Vegetarian vegetables: 80g lotus root slices, 80g lettuce, 50g winter melon, 50g mushrooms, 50g dried tofu, 80g cabbage, 50g cauliflower, green vegetables 80 grams of head

Seasoning:

250 ??grams of butter, 100 grams of vegetable oil, 150 grams of Pixian bean paste, 50 grams of Yongchuan black beans, 10 grams of rock sugar, 5 grams of Sichuan peppercorns, 2 peppers grams, 30g dried chili pepper, 20g fermented glutinous rice juice, 20g Shaoxing wine, 10g ginger rice, 100g refined salt, 10g grass fruit, 10g cinnamon, 10g row grass, 10g white mushroom, 250g chili powder, 1500 grams of fresh soup

Production procedure:

1. Make brine. Put the wok on a high fire, add vegetable oil and heat until 6, add the Pixian County bean curd (the buds are thin 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.

2. Prepare the main ingredients. Wash the vegetables, cut the rabbit loin, eel, and duck intestines into 2 cm long and wide cubes; cut the tripe and pig ring throat into about 4 cm squares. Cut the lunch meat into thin slices of about 4 cm square; cut the vegetarian vegetables into thin slices of about 3 cm. Use clean bamboo skewers to cut the meat into skewers of about 30 to 40 grams.

3. Ironing. Put the brine pot on a high fire to keep it boiling at a low boil. Use skewered bamboo skewers to scald various dishes and scald them to maturity according to the heat of different dishes.

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