Meat dishes: 50g of rabbit loin, 50g of hairy belly, coriander balls 100g, beef balls 100g, eel 50g, pig throat 50g, lunch meat 50g, old meat slices 100g, fat sausage 150g, duck sausage 30g. Wait a minute.

Vegetarian dishes: 80g of lotus root slices, 0/00g of potatoes/kloc-,30g of vermicelli, 80g of bean skin, 50g of day lily, 80g of sweet potato skin, 80g of lettuce, 50g of wax gourd, 50g of mushrooms, 50g of dried bean curd, 80g of Chinese cabbage, 50g of cauliflower and 80g of green head.

Seasoning:

250g butter, vegetable oil 100g, Pixian bean curd 150g, Yongchuan lobster sauce 50g, rock sugar 10g, pepper 5g, pepper 2g, dried pepper 20g, fermented glutinous rice juice 20g, Shaoxing wine 20g, ginger rice 10g, etc. 5, snack formula Pixian watercress

Pixian watercress is brewed with broad beans, peppers and salt. It is a local specialty of Pixian county in Chengdu, with bright and moist color and strong spicy taste; Pixian watercress is the most important seasoning of red soup hot pot. When used in soup brine, it can increase umami flavor and fragrance, and make the soup warm, spicy, thick and bright.

Fermented soybean

Douchi is made of soybeans, salt and spices. Its taste is mellow, yellow and black, oily, soft and loose, and delicious. Chongqing Yongchuan Douchi has excellent taste, which can increase the salty and mellow taste when used in soup brine.

Red pepper

Dry Chili peppers are pungent and warm, can dispel cold and strengthen the stomach, and are bright red and spicy in color. There are many kinds of dried peppers, including big gold bars, two gold bars, five-leaf peppers, morning peppers, seven-star peppers, dahongpao, millet peppers and so on. Adding dried chilli into soup can remove fishy smell, inhibit peculiar smell, and increase spicy taste and color.

Sichuan pepper

Zanthoxylum bungeanum is warm and pungent, with strong hemp flavor, which can warm the middle warmer and dispel cold, and has the function of eliminating dampness and relieving pain. Shaanxi Zanthoxylum bungeanum, Sichuan Mao Wen Zanthoxylum bungeanum and Qingxi Zanthoxylum bungeanum are the best varieties. Zanthoxylum bungeanum is an important seasoning for mala Tang. When used in soup, it can inhibit the fishy smell and remove the differences, and increase the flavor.

old ginger

Ginger, pungent and wet, contains volatile oil gingerol and has a special spicy taste. Ginger is used in red soup and clear soup brine, which can effectively remove fishy smell, inhibit odor, enhance fragrance and taste.

garlic

Garlic is spicy and fragrant. Contains volatile oil and second-rate compounds. Garlic is mainly used for flavoring, enhancing fragrance, inhibiting fishy smell and removing peculiar smell.

Glutinous rice wine

Fermented wine is made of glutinous rice. The rice grains are soft but not rotten, and the wine juice is mellow, sweet and delicious, thick but not miscellaneous, thick but not sticky. Adding mash to the base material of soup brine can increase freshness, inhibit fishy smell, remove peculiar smell and make soup brine sweet.

salt

The scientific name of salt is sodium chloride, which is small and salty. It can detoxify, cool blood, moisten dryness, stop oxygen, and has the functions of taste fixing, seasoning, refreshing, relieving boredom and removing fishy smell.

crystal sugar

Rock sugar is sucrose crystal, which is sweet and flat, benefiting qi, moistening dryness and clearing heat. When boiling soup brine, adding rock sugar can make the soup mellow and sweet, which can relieve spicy stimulation.

Cooking wine

Cooking wine is brewed with glutinous rice as the main raw material, which has a soft taste and a special aroma. The main functions of cooking wine in soup brine are to enhance fragrance, color, fishy smell and odor.

monosodium glutamate

Monosodium glutamate is a condiment extracted from protein-containing substances such as soybean, wheat and kelp, which has the functions of refreshing, assisting fragrance and enhancing flavor.

Chicken powder

Chicken powder is one of the powerful fresh-keeping products with wide uses. It is refined from chicken, eggs and sodium bran. Its umami flavor comes from amino acids decomposed by protein of animals and plants, and its function is to enhance umami flavor and taste.

pepper

Pepper is pungent and fragrant, and has the effects of warming the middle warmer, dispelling cold, invigorating the stomach and regulating qi. Used for removing fishy smell, inhibiting odor, enhancing fragrance and taste of hot pot. [Edit this paragraph ]6. Main ingredients: 1, sugar

A fluffy, dark brown root spice, which Chengdu people call vanilla and Chongqing people call fermented grains, should actually be called fermented grains, also called fermented grains. Sweet candies have a pungent smell, similar to the strong turpentine smell. They have the functions of regulating qi, relieving pain, relieving depression and strengthening the spleen. They are blindly used as traditional Chinese medicine to treat chest and abdomen pain, stomach pain, vomiting, loss of appetite and indigestion. This spice is rich in flavor when added to soup. The dosage should not exceed 5 grams each time, otherwise the aroma will be "greasy".

2. lilac flowers

Also known as lilac, lilac, is the bud of lilac. Dried products are often used in cooking, with rich fragrance, tingling tongue, pungent and warm nature, and have the functions of warming stomach, stopping hiccups, expelling wind and relieving pain. The dosage in cooking should be within1~ 2g, and never use too much.

3, star anise

It should be called star anise, also called anise in August, star anise and pearl, which are familiar spices. It is characterized by fragrant smell and slightly sweet taste. Its pungent and warm nature has the functions of warming the middle warmer to stimulate appetite, dispel cold and treat hernia. Whether it is hot pot, braise in soy sauce or brine, it can be used for cooking. Because its fragrance is that some people like it and others are annoyed, it is more flexible to use, and 5 ~ 10 g is appropriate.

4. Fennel

Also known as fennel, shredded vegetables, Huaixiang and wild fennel. It is cultivated in most parts of the country and is familiar to people. Its fresh stems and leaves are often used for cooking, making fennel beans, fennel stuffing jiaozi and so on. Its ripe fruit, like millet or cumin, has a special aroma. As a spice, it is widely used in braised pork, brine and mala Tang. In hot pot, the dosage can be appropriately increased, such as 10 ~ 20g or more. In medicine, pungent and warm, it has the functions of promoting qi circulation, relieving pain, invigorating stomach and dispelling cold.

5. Amomum tsaoko

Tsaoko is a kind of ginger plant, and its fruit tastes strange and unpleasant. Its medicinal properties are warm and pungent, and it has the functions of eliminating dampness, strengthening spleen and resolving phlegm, warming middle warmer and dispelling cold, and resisting malaria. In cooking, it can be broken or used whole. As a spice, it tastes particularly good when burned or pickled with beef. Amomum Amomum Tsao-ko should not be used in spicy soup and brine, and it is more suitable to put 3 ~ 5 tablets.

6. Amomum villosum

Also known as Amomum villosum and Amomum villosum, it is the mature fruit of Amomum villosum. Astringent taste, fragrant smell, mild medicinal properties and pungent taste. Has the effects of promoting qi circulation, invigorating stomach and promoting digestion. The medicine can be used for abdominal distension and pain, anorexia, nausea and vomiting, enteritis, dysentery and fetal movement. The soup and marinated vegetables used for mala Tang should not be too much, preferably within 3 grams.

7. Sannai

Some places are also called Jiangsha and shanla, and this is the rhizome. Both grocery stores and Chinese medicine shops sell dried tablets, which are very fragrant. The medicine has mild nature and pungent taste, and can warm the middle warmer, remove dampness, promote qi circulation and relieve pain. It is mainly used for treating acute gastroenteritis, dyspepsia, abdominal pain and diarrhea, stomach cold pain, toothache, rheumatoid arthritis, traumatic injury, etc. Cooking is mostly used for roasting, marinating and mala Tang, and the dosage is mostly between 5 ~ 10g.

8. Cao Ling

It should be called Lingxiang, also known as Linglingxiang, belonging to the genus Lysimachia of Primulaceae. It is a perennial herb with strong fragrance and sweetness. Used for spicy hot pot, the general dosage is not more than 5g. There is another kind of Cao Ling on the market, named Basil, which can replace the above, but it belongs to Labiatae, also called Linglingxiang, also known as nine-story pagoda, vanilla, vanilla, duck head, sparrow head grass and so on. , sexual taste Xin Wen. Medically speaking, Xin Wen has the effect of treating wind-cold, cold and headache.

9. Weeding

Paicao, also known as Paixiang, Vanilla, Xiangyang and Maopaicao, also belongs to Primulaceae and tastes sweet. Can be used for treating common cold, cough, rheumatism and irregular menstruation. Don't use too much in spicy hot pot, just 3 ~ 5 grams, or in salt water. Some people say that "Cao Ling enhances fragrance, weeds and preserves" in spicy hot pot and brine. In fact, many spicy spices have different degrees of antibacterial and antiseptic effects.

10, cardamom

Also known as round cardamom, it is written as "hundred mouths" and "mouth people" in markets or pharmacies. The taste is astringent, because its medicinal properties are pungent and warm, so it has the functions of promoting qi and regulating qi, warming stomach and promoting digestion, eliminating dampness and stopping vomiting, and relieving alcoholism. Add 3 ~ 5g to the spicy hot pot. Because the fragrance is good, the dosage is small.

1 1 nutmeg

Alias Yuguo. It has been widely used in hot pot in recent years, but its taste is also unpleasant. Its medicinal properties are pungent and warm, and it has the functions of warming spleen and stomach, astringing intestines and lowering qi. You can't use more than one, just two or three.

12, cinnamon

Also known as cinnamon. Sweet and hot in nature, it has the effects of nourishing yang, warming spleen and stomach, dispelling cold and dredging blood vessels. Indications: kidney-yang deficiency, chills and pains, chronic diarrhea, etc. It is oily and has a strong fragrance. The taste is spicy and the aftertaste is slightly sweet. Widely used in spicy hot pot and braised dishes, the appropriate dosage is 5 ~ 10g.

13, cumin

Alias Arabic fennel, other fennel, Umbelliferae, cumin seeds. Mainly produced in China's border areas, the fruit is oval in shape. Both ends are about 5 mm long and thin, 3 mm wide, light green and gray, and look like fennel. Pay attention to sealing and preservation when using, so as not to lose flavor and achieve the effect.

14, geranium

That is, the leaves of osmanthus trees are gray-green, with no musty smell and rich aroma. Has that effect of enhancing fragrance, remove peculiar smell and stimulating appetite.

15, and ingredients such as Senecio scandens ... 7. The main way to eat mala Tang is different from Chinese food. Can't eat the dishes cooked on the table; Instead, some semi-finished dishes are served on the table, and they are operated (cooked) by themselves. The boiling temperature of dishes is in the hands of diners.

1, rinse: just clip the ingredients and cook them in a pot. The key is: first of all, we must distinguish between various ingredients, not all of which can be scalded. Generally speaking, materials with tender and crisp texture and instant cooking are suitable for scalding (rinsing) food, such as duck intestines, kidney slices, liver slices, pea seedlings and spinach. Moreover, the texture is a little dense, so it is not easy to cook in an instant. It needs to be scalded for a while, such as hairy belly, mushroom liver, beef slices and so on. Secondly, we should observe the changes of soup. When the soup brine keeps boiling and rolling, and there is enough oil on the soup brine, it is delicious and can also be kept warm. Thirdly, it is necessary to control the heat. If the heat is too high, the food will get old, and vice versa. Fourth, be sure to hold the food steady when it is hot, otherwise it will be easy to boil if it falls into the pot.

2, cooking: that is, put the ingredients into the soup to cook. The key points are: first, choose cooking materials, such as hairtail, meatballs, mushrooms, etc., which are relatively dense and must be heated for a long time before eating; Secondly, we must master the heat, and some have to cook for a long time.

3, the experience of eating mala Tang should be the first meat. When it is hot, the soup must be rolled away, all soaked in the soup; The second is to adjust the spicy taste. The methods are as follows: if you like spicy food, you can eat spicy food from the oil beside the hot pot; On the contrary, hot food is cooked from the middle boiling point; Thirdly, when eating mala Tang, you must drink a cup of tea to stimulate appetite, help digestion, relieve greasy, change the taste and reduce spicy feeling. 8, production method 1, making brine, frying pan fire, cooking vegetable oil until 60% mature, frying Pixian watercress (chopped first), quickly adding ginger rice and pepper, and immediately adding 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.

2. serve as the main ingredient. Wash lettuce, cut rabbit loin, eel and duck intestines into cubes with a width of 2 cm; Cut beef omasum and pig throat into 4cm square. Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Wear the vegetables into a string of about 30 to 40 grams with washed bamboo sticks.

3. Thermal system. Put the brine pan on the fire to keep it boiling. All kinds of dishes are strung together with bamboo sticks and cooked according to the heat of different dishes.

4. eat. Put the cooked vegetables in one dish, add Chili noodles and fried salt, and dip them in Chili and salt according to your own taste. Whether you dip it or not depends more or less on you.

Tip: The scalded finished product is not ripe. The main ingredients for mala Tang should be easy to cook. Can't use chicken wings, chicken feet, duck feet, beef and other raw materials that are not easy to cook. The cooking time of eel, hairtail and other dishes is also longer. Don't shake too much and too fast when cooking these ingredients. If you master the cooking time, there will be no problem of being unfamiliar.

Key points:

In fact, the production of mala Tang is not complicated. The most important thing is to fry the ingredients in one step. When the bottom of the pot is fried, it will be more fragrant and better in color. With the above good medicinal materials, you can get twice the result with half the effort. Red soup will make people drool and make their appetite big!

The key point to really improve the taste is the preparation of oil dishes. This is the characteristic of mala Tang. Oil dishes alone need more than ten kinds of materials, and the taste is mainly salty. Many cities make hot pot-style mala Tang, which changes the original appearance of mala Tang, not to mention the taste. Sichuan cuisine is generally very heavy and overbearing, which makes people have an endless aftertaste after eating it, and they will have the idea of eating it next time!

Sichuan's spicy food is not what we thought, because the peppers eaten by Sichuanese are all fried and usually cooked in iron pots, so unlike the peppers eaten in other provinces and cities, Sichuan's spicy food just lingers in the mouth, which is what we often say is not spicy. People who have been to Sichuan should have a deep understanding of this. 9. Taste types Although Mala Tang originated in Sichuan, it mainly includes two major Mala Tang flavors: Chongqing Mala Tang and Chengdu Mala Tang. Just like the accents of two regions in a province are different, the two tastes also have their own advantages.

1, Chengdu Mala Tang: The taste is represented by Niu Huawei of Leshan City. The characteristic of Chengdu flavor is that the formula of mala Tang is partial, and the base material is spicy. The flavor in the stir-fried material is mainly dissolved in oil, which is heavy, but the taste in the soup is not very fragrant. However, the more you cook in hot pot, the heavier the taste, and the stronger the sauce. This taste of mala Tang formula is only suitable for hot pot mala Tang or small hot pot.

2. Chongqing Mala Tang: The taste is represented by the practice of Chongqing Liangping Mala Tang. The main feature of Chongqing flavor is that the formula of mala Tang is light, the taste is mainly dissolved soup, the oil is not very big, and the soup is very fragrant and rich. The main representative is Huafei Four Seasons King Mala Tang. Because it is mainly used as urban fast food, the taste of mala Tang formula is close to the taste of the public. My experience is that this taste is suitable for areas where the spicy taste is not very strong, and it is used to make spicy bowls and fragrant bowls.

3. Northeast Mala Tang: It can be said that Northeast Mala Tang is not Mala Tang at all except spicy, because there is no need for cooking. There are two ways to make it, namely, bone soup represented by Yang Guofu, which is characterized by delicious meat and smooth taste. The other is vegetarian mala Tang, which is seasoned with spices and sesame sauce and tastes pure. Simple and easy to master, rich in flavor and healthier.