Pig bone, ox bone, chicken rack

First of all, the soup is boiled. Prepare pig bones, beef bones, chicken racks, pig skins and other materials, and wash them first. Pig bones and cattle bones should be soaked in water to remove blood.

Take out the pig and ox bones and chicken rack after blood removal, and blanch to remove blood and some dirt, so that the soup is more delicious and clear.

Put the cleaned broth materials, such as pork bones, beef bones, chicken racks, etc. into the pot, and add cold water, more water. Boil the broth, do not add water halfway, it is best to add enough at one time, and add a proper amount of onion and ginger cooking wine. Boil a big fire and simmer a small one. It is best to cook the broth for a long time, at least 3~5 hours. Only in this way can the soup be thick and white.

Next, boil the red oil, put a proper amount of salad oil in the pot, then pour in Pixian bean paste and fry until cooked, and add a proper amount of Chili powder, butter and various spice powders.

When the oil is ruddy and fragrant, you can turn off the fire and sprinkle the right amount of sesame seeds.

Usually a bowl of broth with two spoonfuls of red oil is used as the base soup. If you like spicy food, you can put more spicy oil.

Add all kinds of favorite vegetables, mushroom slices, noodles and so on. Cook them to make a bowl of delicious mala Tang.