Ingredients: tomatoes, fish balls, meatballs, crispy sausages, crab sticks, kelp, vermicelli, potato chips, lettuce, corn, lotus root, spicy hot lettuce, coriander, baby greens, stock, garlic juice, sesame sauce, small peppers

Steps for making pepper oil: 1.

Put oil in the pot, sauté the Sichuan peppercorns and a small chili over low heat until fragrant, then remove and discard.

2.

Slowly stir-fry the peeled and diced tomatoes into red sauce, add to a bowl of stock, and bring to a boil over low heat.

3.

Add fish balls, meat balls, crispy intestines, crab sticks, kelp and mushrooms and cook slowly until fragrant. 4.

Then add vermicelli, soaked potato slices, lettuce, corn, lotus root, lettuce, coriander, small green vegetables, etc. After cooking, turn off the heat and add garlic juice and prepared sesame sauce.

Tips: The finished product of Malatang is not cooked properly.

The main ingredients used in Malatang should be relatively easy to mature.

Ingredients that are not easy to cook, such as chicken wings, chicken feet, duck feet, beef, etc. cannot be used.

Dishes such as eel and hairtail should also be blanched for a longer time. When blanching such ingredients, do not move them too much or too fast. If you control the heat well, there will be no problem of undercooking.

Making Malatang is actually not complicated. The most important thing is to stir-fry the ingredients in one step. After the ingredients are stir-fried at the bottom of the pot, they will be more fragrant and have a better color. Coupled with the above good medicinal materials to enhance the fragrance, you can achieve twice the result with half the effort. Red and red

The soup makes people salivate after seeing it and stimulates a strong appetite!

The key to truly improving the taste is the preparation of the oil dish. This is the characteristic of Malatang. The oil dish alone requires more than ten kinds of ingredients, and the taste is mainly salty.

Many cities make hot pot-style Malatang, which has changed the original appearance of Malatang, not to mention the taste. Sichuan cuisine is generally very strong and overbearing, so people will have endless aftertaste after eating it, and will want to eat it again next time.

idea!

The spiciness in Sichuan is not as spicy as we imagined, because the peppers eaten by Sichuan people are fried and processed, usually cooked in a pot, so they are not as spicy as the peppers in other provinces and cities.

The spiciness will only linger in the mouth, which is what we often call not spicy. Anyone who has been to Sichuan should be aware of this.

Malatang is a snack that originated in Sichuan. It is the most distinctive food culture in Sichuan and Chongqing and the most representative of "Sichuan flavor".

[7] Other methods Edit Ingredients Ingredients: 2 bags of sausages, 150 grams of fish balls, 100 grams of fish tofu, 100 grams of crab sticks, 100 grams of king oyster mushrooms, 100 grams of pork liver, 100 grams of quail eggs, 50 grams of carrots, auxiliary ingredients, appropriate amount of salt

, 100 grams of Malatang base, 2 spoons of sesame paste, 1 spoon of mutton-shabu seasoning, 20 grams of ginger, 20 grams of green onions, 1 spoon of chili oil, 1 box of thick soup. Step 1. Prepare various ingredients according to the main ingredients and auxiliary ingredients, apricots

Wash the mushrooms and carrots, and tie the various ingredients with bamboo skewers.

2. Add salt, green onions, ginger slices, thick soup base and Malatang base to half a pot of water, and bring to a boil.

3. Add raw and frozen ingredients first and cook over medium heat for about 5 minutes.

4. Add the cooked ingredients and continue cooking for 2-3 minutes to allow the ingredients to absorb the flavor.

5. Add sesame paste, mutton-shabu seasoning and chili oil to a small amount of warm water to make a sauce and set aside.

6. After the Malatang skewers are cooked, brush with the seasoning and add cumin and chili powder according to your own taste.

Tips: You can add some green vegetables, kelp and mushrooms according to your own taste.

In fact, it can also be made into a hot pot, which saves the trouble of threading skewers. Add green vegetable leaves and vermicelli to make it warm and suitable for winter consumption.

More ingredients: Malatang base, stock, various vegetables, various meats, various meatballs, boil the Malatang base and stock together, open potato slices, lotus root slices and other root vegetables, then the meatballs, and finally

Leaf vegetables.

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.

Dilute the sesame paste with water, add soybean curd, salt, sugar, chives and coriander, and enjoy.

The way to eat Malatang is different from Chinese food. You don’t bring the cooked dishes to the table and eat them. Instead, you bring some semi-finished dishes to the table, and you cook them with your own hands, hot them and eat them by yourself;

The scalding (cooking) temperature is in the hands of the diners.

1.

Rinse-shabu refers to clamping the ingredients and boiling them in a pot. The key is: first, distinguish the various ingredients. Not all ingredients can be boiled.

Generally speaking, ingredients that are tender and crispy in texture and cooked immediately are suitable for hot (boiled) food, such as duck intestines, kidney slices, liver slices, pea shoots, spinach, etc.; while ingredients with a denser texture that are not easy to be cooked in an instant should be used.

Blanch for a while, such as tripe, mushroom liver, beef slices, etc.; secondly, observe the changes in the soup. When the soup boils, keeps rolling, and there is enough oil on the soup, the food will taste delicious and can be kept warm; thirdly, control the heat.

If the heat is too high, the food will become stale; if the heat is not enough, the food will be uncooked; fourth, the food must be held firmly when blanching, otherwise it will fall into the pot and it will easily become stale and boiled.

2.

Boil: Put the ingredients into the soup and cook.