The following is the ratio and operation process of twelve kinds of aniseed:

They are divided into categories according to the order:

Stir-fried vegetables - Preparation of aniseed - Stir-fried Preparing aniseed ingredients - boiling soup - seasoning soup - blanching process - bowl filling process

1. Types of vegetables that can be blanched: (there are about 40 types according to local vegetable varieties)< /p>

1.1 Vegetarian dishes:

Green cabbage, cauliflower, cilantro, lettuce, spinach, daylily, water spinach, mung bean sprouts, soybean sprouts, tofu, Japanese tofu, dried tofu skin, yuba, oyster mushrooms, shiitake mushrooms, enoki mushrooms, luffa, cucumber, kelp, lotus root slices, winter melon slices, potatoes Oily tofu, ham sausage, carrots, fried dough sticks, rice cakes, duck blood, vermicelli, vermicelli, etc. (When buying vermicelli, be sure to buy better ones that are not easy to cook; because when eating Malatang, basically everyone will order a vermicelli. If the vermicelli quality is Not good, it will affect the overall taste)

1.2 Meat dishes:

Beef, bacon, duck intestines, fried pork skin, beef louvers and various tribute balls, crab sticks, etc. (Note: skewers This part of the dish is more flexible. The most important thing is that it looks more beautiful when skewered. It uses relatively few ingredients. After skewering, customers will feel that the portion is larger, and it will not be too full when eaten, which makes people eat. Once, I want to eat it again next time)

2. Soup recipe:

2.1 Main ingredients: (The market price of each aniseed ingredient is also provided for reference only)< /p>

When I originally made it, I didn’t use a standard electronic scale to weigh the base ingredients every time. I just used my own hands to estimate them (the proportions of the ingredients should not be too different. Basically it will not affect the taste) Because my hands are slightly larger than those of normal men, I will provide the approximate proportion of my hands below to provide you with a reference. (Explanation: ① A full handful in one hand : That is, use your right hand to grab a full amount; ② The majority of a handful in one hand, that is, a little more than half of the right hand (about a half less than the amount in item 1); ③ Count by number: just count them directly)

Baikou (25 yuan/jin; dosage: more than half a handful in one hand); fragrant sand (6 yuan/jin; dosage: more than half a handful in one hand) cinnamon (8 yuan/jin; dosage : fold into small pieces, more than half a handful in one hand); fennel (6 yuan/jin; dosage: more than half a handful in one hand); anise (6 yuan/jin; dosage: a full handful in one hand and a little more ); grass fruit (25 yuan/jin; dosage: 6-7 pieces); cumin (10 yuan/jin; dosage: a full handful in one hand); cloves (25 yuan/jin; dosage: more than half of a hand) handfuls); fragrant leaves (7.5 yuan/jin; dosage: a handful for one hand); cold ginger (8 yuan/jin; dosage: 6-7 pieces); Sichuan peppercorns (25 yuan/jin; dosage: one hand) A little more for a full handful, this ingredient is the key to "num" in Malatang. If you can eat "num", increase the amount based on this, otherwise reduce it.) Chili pepper: (Amount: one hand full, as spicy as you want) Add a little more. If you don't want it to be too spicy, add a little less. This ingredient is the key to "spicy" in Malatang. If you can eat "spicy", increase the amount based on this amount, otherwise decrease it.)

Note: ① Because every time I make ingredients, I am used to preparing ingredients for three days; the above recipe is the amount of ingredients I prepare for three days, but before frying ingredients, I must separate the amounts for three days, that is, only fry three thirds at a time. A dosage of one is enough. Of course, if you are not used to preparing ingredients for three days at a time, you can also prepare only one day's dosage at a time. That is to say, the dosage of each ingredient should be divided by 3, which is the daily dosage. , this is important.

② When trying to make the test, the dosage of the three aniseed ingredients of grass fruit, fragrant sand and cloves must be according to my dosage. You must not add more. If you add too much, it will easily cause the soup to be bitter and taste bad. Strange.

2.2 Supplementary ingredients for stir-frying (mainly stir-fry ingredients, when the oil is hot, put it into the oil for frying)

Ginger (about 0.3 catties, sliced); Garlic heads (2 whole heads, cut into two with a knife, don’t cut too small); Shandong green onions (2 heads, cut into 3-inch sections)

2.3 Supplementary ingredients for adding freshness to the soup (stainless steel When filling the soup bucket with water, put it directly into the soup bucket)

Beef leg bone (1 piece, about 4-5 pounds. Bones from other parts of the cow can also be used, but leg bones are better);

Frozen chicken racks (2 pieces are chicken bones without much meat, available in general vegetable markets)

Note: When trying to make, add freshness-enhancing things A little more is fine, the more you add, the fresher it will be (such as beef bones, chicken racks)

2.4 Ingredients in the soup:

Hot pot base (Chongqing Sanwu brand, use 1 150g bag); Pixian Douban Sauce (200g, use barreled Sichuan Pixian Youdouban Sauce; when trying to make it, just buy the bagged one)

3. The process of frying aniseed :

3.1 First, divide the three-day dosage into three equal parts; (because the previous one-time preparation was for three days, now you only need to stir-fry the ingredients for one day. If you are adding ingredients, , it is only prepared for one day, so there is no need to divide it).

3.2 Set the wok on high heat, first add 400 grams of butter and boil it, then add 300 grams of salad oil, and heat to 7-8 When hot, add 2.2 ingredients and fry until fragrant.

3.3 Add the aniseed ingredients in 2.1 and stir-fry over high heat until fragrant. (This step of stir-frying the ingredients is actually not that important. Basically, the process of cooking at home is the same, but don’t over-fry the aniseed ingredients)

4. Soup making process

4.1 In a stainless steel bucket (choose a stainless steel bucket with a diameter of 35 cm and a depth of 38-40 cm. This bucket can hold about 25 kg of water) First add the freshness-enhancing ingredients in 2.3; fill the bucket with water and bring the soup to a boil over medium heat (during the soup boiling process, pay attention to skimming off a layer of foam on the surface of the soup at any time. If you want the soup to taste fresher, boil the soup Finally, you can change to low heat and simmer for a while), then add 2.4 of the soup ingredients and fried aniseed, and simmer over medium to low heat, it will take about half an hour.

4.2 Use a mesh colander to separate the cooked soup from the aniseed ingredients. Put the soup into another bucket (this ingredient is the soup used for blanching vegetables and the soup added to the bowl for drinking). Add water again to the bucket containing the aniseed ingredients, and you can repeatedly cook about three buckets of soup.

4.3 The second and third pots of soup are boiled over medium-low heat, and then switched to low heat. Let the fire simmer for about 20 minutes more.

4.4 Use a spoon to scoop up the layer of spicy oil on top of the cooked soup and put it into another small bucket for later use.

Note; This spicy oil is more fragrant, numbing and spicy. If you don’t put it aside and put it directly into the soup, friends who can’t eat spicy food will not be able to bear it when eating it. Of course, if you can eat spicy food, you can directly add Mala Tang according to your taste before putting it in the bowl. Add it to the bowl, or if the soup has no flavor at the end, you can also add a little bit of this spicy oil.

5. Preparation of hot ingredients:

5.1 After the three buckets of soup are boiled, mix the three buckets of soup (because the taste of the aniseed in the first pot of soup is stronger, The taste of the third pot is lighter; the purpose of mixing is to make the taste more even)

5.2 After the soup is mixed, add an appropriate amount of salt to the soup according to your personal taste, and then add MSG and chicken essence , Soup King (the soup king uses the one with the flavor of pork ribs)

Note: When adjusting the soup, do not add too much MSG, as it will taste bitter; you must add a lot of chicken essence and soup king. It is equivalent to more than 5 times our daily household consumption; of course, some friends don’t like to add flavored rice, chicken essence and soup king directly into the soup bucket, so you can also add these seasonings directly into the bowl, but Salt is added directly to the soup bucket. If it is not added directly to the soup bucket, the blanched dishes will have no flavor.

6. Blanching process:

6.1 Put the seasoned soup into the fire, keep it boiling, and then blanch the vegetables.

6.2 When blanching vegetables, put each dish into the blanching spoon in sequence according to the length of blanching time (generally, put the vegetables that are not easy to cook first, and those that are easy to cook last)

6.3 Put Malatang into a bowl, and then add the soup; if you can tolerate spicy food, you can add an appropriate amount of chili oil in the bowl (this chili oil, as mentioned before, is extracted from the surface of the cooked soup)

1. When frying aniseed, add more oil to the pot. Basically, the oil should almost cover the aniseed. (If the oil is too much Less, after the soup is cooked, there is too little oil on the surface, and the spicy oil cannot be extracted)

2. When frying the aniseed, when the oil is hot, stir-fry over high heat (it takes about 3-5 minutes to stir-fry) minutes), but be careful not to burn the aniseed ingredients.

3. When cooking the fried aniseed, you must control how much water you add: if too little water is added, the soup will turn black and taste bitter and unpalatable; If too much water is added, the soup will be lighter (for example: the chili peppers we buy every day are spicy and not so spicy; so the taste of each seasoning has a strong and mild flavor. It’s not heavy; so when you first try making it, after boiling it, if it is bitter, the amount of water should be increased; if the taste is bland, the amount of water should be reduced; “Mala Tang” soup is better Bad, this point is particularly important. Many friends encountered problems basically due to this aspect when trying to make it.

4. Some friends just can’t understand the so-called “red soup”. The difference from "white soup": In fact, there is a layer of red spicy oil on top of the cooked soup; if this layer of spicy oil is completely removed, the soup becomes clear soup (of course, this soup cannot be completely called clear soup; it also has a spicy taste) , but the taste is not that strong); if you are more intolerant of numbness and spicy food, you can add the discarded spicy oil to the clear soup, which becomes the so-called "red soup"

5. Suggestions When you are trying to make it, if you want to avoid wasting too much raw materials, you can follow the ratio of aniseed and water I provided; try it in a smaller proportion. 6. The layer of spicy oil on top of the boiled hot oil must be separated. If not, , when you drink the soup, you will feel that the soup is spicy, which may not be tolerated by friends who can't eat spicy food. Friends who can eat spicy food can add this spicy oil to the bowl. 7. Some friends don't like it too spicy. Malatang, I prefer the kind of Malatang that has the flavor of three delicacies but a little spicy. If you like the kind of Malatang with three delicacies, then when you make this kind of Malatang, focus on adding freshness such as bones and chicken racks. There are more raw materials, but the proportion of aniseed should be reduced. As for how to meet your requirements, you have to experiment a few times.

8. Let me explain again that my recipe is indeed very good. Maybe some friends try it for the first time and may not be sure about the dosage, which makes the first try not ideal. If this is the case, then you also Don't be discouraged, you can call me and we will communicate again to see where the problem lies. 9. Because some friends are trying to make it for the first time, it is easier to buy small batches of butter. Then when you try making it, you can also use chicken fat instead (you can buy the semi-finished chicken fat and refine it yourself) , if butter and chicken fat are not available, you can also use lard instead, but lard is the least effective; if it is not convenient to buy beef bones during the trial, you can also use pork bones instead)

10. If there is anything you don’t understand, or if you encounter any problems during the trial, please contact me and I will take the time to reply to you. Note: The part in red font is the key part, please pay attention to it. To be honest, I personally think that the taste of my recipe is very good, because some friends may not have tried it before, so they may not be sure about the amount of aniseed ingredients for the first time; so I hope that some friends, as long as you are If you sincerely want to do it, no matter how it tastes the first time you try it, don't be discouraged; I hope you can call me and we can communicate again and see where the problem lies. Attachment: All aniseed ingredients are sold in local condiment markets. Some places have different names. You can refer to the following:

1. Caoguo: a fruit of the ginger family plant, taste It has a strange taste.

2. Xiangsha: Also called amomum villosum, spring amomum, and Yangchun amomum, it is the mature fruit of the plant Amomum villosum. It tastes astringent and smells fragrant.

3. Cinnamon: also known as cinnamon. This kind of thing is relatively common.

4. Fennel: also called fennel, coriander, fennel, wild fennel, like small rice grains or fennel However, it has a special aroma

5. Star anise: It should be called star anise, or anise, aniseed, or August beads. This is a spice that people are more familiar with.

6 .Zanthoxylum bungeanum: This is a relatively familiar seasoning that needs no introduction.

7. Cloves: Also called male cloves and sub-cloves, they are the flower buds of cloves.

8. White Kumquat : Also called white cardamom, round cardamom, Baike, and Kouren. 9. Bay leaf: The osmanthus tree has leaves, which are gray-green. 10. Liangjiang: In some places, it is also called Sanai, Shajiang, and Shanshan. Rhizome.

Mala Tang Recipe - 1

The soup is made from chicken broth, added with cinnamon bark, dried tangerine peel, dried chili segments, pepper, star anise, sannai, Hanyuan peppercorns, fermented bean curd juice, fermented glutinous rice juice, etc. Become.

Mala Tang Recipe - 2

250g butter, 100g vegetable oil, 150g Pixian Douban, 50g Yongchuan fermented bean paste, 10g rock sugar, 5g Sichuan peppercorns, 2 peppercorns 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.

Put the wok on high heat, heat the vegetable oil until it is 6 times cooked, and cook the Pixian bean paste (the buds are thin first), then quickly add the ginger, rice and pepper and stir-fry until fragrant. Serve fresh soup immediately. 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.

Mala Tang Recipe-3

Recipe:

Half a catty of rapeseed oil, half a catty of lard, half a catty of butter, 50 grams of Sichuan peppercorns, dried chili peppers 300g, 100g Pixian watercress, 100g rock sugar, 200g ginger, 100g garlic, 5g grass fruit, 10g cumin, 25 cloves, 15g cinnamon, 70g chicken essence

Method :

Mix the three oils - add rock sugar and stir-fry over low heat - add Pixian watercress and stir-fry over low heat (at least half an hour). Do not carbonize the sugar, otherwise it will be bitter - add the remaining ( (excluding traditional Chinese medicine) stir-fry together until the ginger and garlic are fragrant - divide into 5 pots - add water (preferably bone broth) - divide equally and add Chinese medicine and simmer for half an hour.

Mala Tang recipe

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Pixian Douban

Pixian Douban is stuffed with broad beans, chili peppers and salt. It is made from Pixian County, Chengdu. It is a local specialty of Pixian County in Chengdu. Its color is bright red and moist. It has a strong spicy taste. Pixian Douban is the most important seasoning in red soup hot pot. It can be used in the soup to increase the umami and aroma. It can make the soup juice It has a warm and spicy taste and a thick red color.

Tempeh

Tempeh is brewed with soybeans, salt and spices. It has a mellow smell, yellow-black color and oily texture. Smooth, soft and loose seeds. Fresh and sweet aftertaste. Chongqing Yongchuan fermented soya bean has the best flavor. The fermented fermented bean can be used in soups and stews to increase the salty, fresh and mellow taste.

Dried chili peppers

Dried Chili peppers are pungent and warm in nature, can dispel cold and strengthen the stomach. They are bright red in color and have a strong spiciness. There are many varieties of dried chili peppers, including large gold bars, two gold bars, five-leaf peppers, Chaotian peppers, seven-star peppers, Dahongpao peppers and millet peppers.

Adding dried chili peppers to the bottom of the hot pot soup stew pot can remove the fishy smell, relieve greasiness, suppress odor, and increase the spiciness and color.

Zanthoxylum bungeanum

Zanthoxylum bungeanum has a spicy, warm and numb taste, can warm the middle and dispel cold, and has the effect of dehumidifying and relieving pain. The best varieties of Zanthoxylum bungeanum are Shaanxi pepper, Sichuan Maowen pepper and Qingxi pepper. . Sichuan peppercorns are an important seasoning for hot pot. Used in soups and stews, it can remove fishy smell and enhance flavor.

Old ginger

Old ginger is pungent and moist. It contains the volatile oil gingerol and has a special pungent aroma. Old ginger is used in red soups and clear soups to effectively remove the fishy smell. It can enhance flavor and seasoning.

Garlic

Garlic is pungent and aromatic. It contains volatile oils and second-rate compounds. Garlic is mainly used for seasoning and flavoring, suppressing fishy odors and removing odors.

醆醆

醆醅 is made from glutinous rice. The rice grains are soft but not rotten, and the wine juice is mellow. It is sweet and delicious, thick but not mixed, and tangy but not sticky. Add the fermented glutinous rice into the base of the hot pot soup. It can enhance the freshness, suppress the fishy smell and remove the odor, making the soup taste sweet.

Table salt

The scientific name of table salt is sodium chloride. It is a small crystalline particle with a salty taste, which can detoxify and cool blood, moisturize and stop oxygen. Salt is used to season the hot pot. It has the effect of improving freshness, relieving greasiness and removing fishy smell.

Rock sugar

Rock sugar is a replica of sucrose, which is crystallized and has a sweet taste and mild nature. It nourishes qi, moisturizes dryness and clears away heat. When making hot pot soup, add 1 gram of rock sugar to make the soup mellow and sweet, which can alleviate the spicy irritation.

Cooking wine

Cooking wine is brewed from glutinous rice as the main raw material. It has a soft wine taste and special aroma. The main function of cooking wine in hot pot soup is to add flavor, improve color, remove fishy smell, and remove odor.

MSG

MSG is obtained from soybeans, wheat, kelp and other protein-containing substances. Extracted, it tastes delicious and can be used to enhance freshness and aroma in hot pot. It has a flavor-enhancing effect.

Chicken essence

Chicken essence is a powerful freshness-enhancing product that has been widely used in recent years. It is refined from chicken eggs and sodium glutate. The flavor of chicken essence comes from the decomposition of animal and plant proteins. Amino acids. The function of chicken essence is to enhance the freshness and flavor.

Pepper

Pepper. It has a spicy, temperate and strong aromatic smell. It has the effect of warming the middle and dispersing cold, strengthening the stomach and smoothing the qi. Used in clear soup hot pot to remove fishy smell and add flavor.