Frying procedure:
1. Add vegetable oil (or salad oil) into the wok, heat it with medium fire and then keep it warm with low fire for several tens of seconds to drain the oil fume. Then add butter and lard respectively, and when they melt, the temperature will rise slightly, and the mixed oil will be prepared.
2. Add the finished hot pot bottom material and stir fry (with low fire). When the steam is almost dry, add pepper, ginger and garlic and continue to stir fry until there is little steam on the pot surface and the bottom material is fragrant, and the bottom material is ready. Note that because the finished product base contains seasonings such as watercress, it is easy to paste the pot, so you must use a small fire when frying.
3. Mixed soup-it is best to put fresh soup made of beef bones and pig bones into the pot.
4. Add pepper, fermented grains, chicken essence, monosodium glutamate, Amomum tsaoko, fennel, fennel, Amomum villosum and fragrant leaves.
5. Add scallion and cook 10 for a few minutes.
Key operation points:
1. Mixed oil must be guaranteed, and soup with oil is the characteristic of Mala Tang! Add a little rock sugar to the prepared mixed oil.
2. Pepper should be boiled in water, broken, and fried with mixed oil to dry water before it can be put into the pot.
3. After the soup is prepared, simmer with low heat 1 hour.
4. Add 1 or 2 small grains of Rhizoma Coptidis in the scalding material to avoid getting angry.
5. Recommend several brands of Chongqing hot pot bottom materials with good taste: "Old Chongqing", "Qiuxia", "Xiao Laowu" and "Toutou".