There is a very fragrant flavor in Malatang because sesame oil is added.

How to make spicy soup stock:

Seasoning: Mix sesame oil and mahjong into a sauce, add some chopped green onion and minced garlic.

Soup recipe:

Baikou (25 yuan/jin; dosage: more than half a hand); fragrant sand (6 yuan/jin; dosage: one hand) Most of a handful) 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); Cao Guo (25 yuan/jin; dosage: 6-7 pieces); Cumin (10 yuan/jin; dosage: a full handful in one hand); Cloves (25 Yuan/jin; dosage: half a handful in one hand); fragrant leaves (7.5 yuan/jin; dosage: a full handful in one hand); cold ginger (8 yuan/jin; dosage: 6-7 pieces); Sichuan peppercorns ( 25 yuan/jin; dosage: a handful or more for one hand. This ingredient is the key to "hemp" in Malatang. If you can eat "hemp", increase the amount based on this amount, otherwise reduce it.) Chili pepper: ( Dosage: One hand full. If you want it to be spicy, 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 dosage based on this, and vice versa. reduce).

Soup making process:

Put it into 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). 2.3 Freshness-enhancing auxiliary ingredients; fill the bucket with water and boil the soup 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 be fresher, after the soup is boiled, You can change it to low heat and simmer for a while), then add 2.4 of the soup ingredients and fried aniseed, and simmer over medium-low heat for about half an hour.