Method 1 of making mala Tang:
1. Raw materials for making mala Tang:
1. Material: 50g of rabbit loin, 50g of beef omasum, 50g of eel, 50g of pork throat and 50g of duck intestines.
2. Accessories: 80g of lotus root slices, lettuce, Chinese cabbage and head of green vegetables, 50g of white gourd, mushrooms, dried bean curd and cauliflower.
3. Seasoning: 250g butter pepper noodles, vegetable oil, refined salt, Pixian watercress 100g, 50g Yongchuan fermented soybean, 5g pepper, 2g pepper, 30g dried pepper, 20g fermented glutinous rice juice, Shaoxing wine, ginger rice, tsaoko, cinnamon, lawn mower, tremella and rock sugar.
Second, the practice of mala Tang:
1, making brine. Put the wok on the fire, cook the vegetable oil until it is half cooked, stir-fry the Pixian watercress office (first fine), quickly add the ginger rice and pepper, and immediately add the fresh soup. Add chopped lobster sauce, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, remove the foam to form brine.
2. serve as the main ingredient. Wash lettuce, cut rabbit loin, eel and duck intestines into cubes with a width of 2 cm; Cut beef omasum and pig throat into 4cm square. Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Wear the vegetables into a string of about 30 to 40 grams with washed bamboo sticks.
3. Thermal system. Put the brine pan on the fire to keep it boiling. All kinds of dishes are strung together with bamboo sticks and cooked according to the heat of different dishes.
4. eat. Put the cooked vegetables in one dish, add Chili noodles and fried salt, and dip them in Chili and salt according to your own taste. Whether you dip it or not depends more or less on you.
Method 2 of making mala Tang: homemade mala Tang.
1. Raw materials for homemade mala Tang: (generally, mala Tang can be made with food that can be cooked quickly) Tofu, fish balls, broccoli, cauliflower, crab meat, shrimp, fungus, salad, pepper, onion sauce (the types of raw materials can be increased or decreased according to your hobbies), and a packet of Chili noodles.
Second, the practice of homemade mala Tang:
1. Wash the above vegetables and string them with bamboo sticks.
2. Put the wok on a big fire, add vegetable oil until it is half done, add pepper (fried pepper oil), add white water (or broth), and then add onion and ginger.
3. After the water is boiled, add Chili noodles.
4. It can be washed.
Introduction to Mala Tang: Mala Tang is a local specialty snack, which originated in Sichuan and spread for thousands of years. Also known as chuanchuanxiang. Its main feature is not spicy or light, so it is deeply loved by consumers. In the humid and foggy areas of Sichuan and Guizhou, boatmen and trackers who have worked for many years have built stoves, set up vats, used local materials, pulled out some wild vegetables, added spices such as pepper and pepper, and washed them clean. It can not only satisfy the stomach, but also dispel cold and dampness. Later, this custom of boiling and scalding food was followed, and later it developed into mala Tang, which we often see in streets and alleys today.