Spicy oil (this kind of spicy oil is extracted from the surface of cooked soup) In addition, the formula of mala Tang needs to master the following points: 1. When frying aniseed, you must add more oil to the pot, which is basically used to almost drown aniseed. (If there is too little oil, after the soup is cooked, there is too little surface oil to extract spicy oil. When frying fennel, the oil should be heated. 3. How much water to add to stir-fry aniseed must be well controlled: if too little water is added, the soup will turn black, taste bitter and not delicious; If you add more water, the soup will be weak (for example, the peppers we buy every day are spicy, not so spicy; Therefore, the taste of each seasoning is heavy but not heavy; So when you try it out for the first time, after boiling, if it is bitter, the water volume will increase a little; If the taste is light, the amount of water should be reduced a little; The quality of "Mala Tang" soup is particularly important at this point, and the problems encountered by many friends when trying to make it are basically in this respect. 4. Some friends just don't understand the difference between the so-called "red soup" and "white soup": in fact, the boiled soup has a layer of red and spicy oil on it; If you completely throw away this layer of spicy oil, the soup will become clear soup (of course, this soup can't be completely clear soup; It is also spicy, but the taste is not so heavy); If you can eat spicy friends; You can add this spicy oil to the clear soup and it becomes the so-called "red soup". 5. I suggest that when you try, if you want to avoid wasting too much raw materials, you can follow the ratio of aniseed and water I provide; Try to reduce the scale. 6. Be sure to separate the layer of spicy oil above the boiling matter. If you don't separate them, you will find the soup very spicy, which may be unbearable for friends who can't eat spicy food; Friends who can eat spicy food can add this spicy oil to the bowl. 7. Now some friends don't like spicy food, but prefer spicy food with three flavors. If you like the kind of three delicacies, then when making this kind of mala Tang, you should focus on adding more fresh raw materials such as bones and chicken racks, but the proportion of aniseed should be reduced a little. As for how to meet your requirements, you should try several times more. 8. Let me explain again, my formula is really good. Some friends may try it for the first time, and they may not believe in the dosage, which leads to the unsatisfactory first time. If this happens, don't lose heart. You can call me and we will communicate again to see what the problem is. 9. Because some friends try it for the first time, it is too easy to buy a small batch of butter; Then when you try, you can also use chicken oil instead (chicken oil buys that semi-finished product and comes back to refine it yourself). If there is no butter and chicken oil, lard can be used instead, but lard has the worst effect; If it is not convenient to buy beef bones during the trial period, you can also use pig bones instead. ) 10. If you don't understand anything, or have any questions during the trial, please contact me, and I will take the time to answer your questions. Note: the red font is the key part, please pay attention. To be honest, I think my formula tastes good, because some friends may not have touched it before, so they may not know the amount of star anise for the first time; So I hope some friends, as long as you really want to do it, don't lose heart, no matter how you try for the first time; I hope you can give me a call, and we can communicate again and see what the problem is. Attachment: All aniseed is sold in the local condiment market, and some places have different names as follows: 1. Amomum tsaoko: The fruit of Amomum tsaoko, a ginger plant, tastes strange. 2. Fragrant sand: also known as Amomum villosum, Amomum villosum and Amomum villosum, it is the mature fruit of Amomum villosum, with astringent taste. Smell it with fragrance. 3. cinnamon bark: also known as cinnamon. This kind of thing is more common. 4. Fennel: also known as fennel, shredded vegetables, fragrant flowers and wild fennel, just like millet or fennel, it has a special fragrance. 5. Star anise: it should be called anise, or fennel, star anise and August pearl, which are familiar spices. 6. Zanthoxylum bungeanum: This. This is the bud of lilac. 8. Cardamom: also known as cardamom, round cardamom, and baikou. 9. Fragrant leaves: that is, osmanthus trees have leaves and are grayish green. 10. Cold ginger: Some places are also called Sannai, Jiang Sha and Shanla, which are rhizomes. Formula-1 soup is made by adding cinnamon, dried tangerine peel, dried pepper, pepper, star anise, kaempferia kaempferia, Hanyuan pepper, bean curd and fermented glutinous rice juice into chicken soup.