Spicy hotpot (home-cooked version) Ingredients: Tomato, fish balls, meatballs, crispy intestines, crab sticks, kelp, vermicelli, potato slices, lettuce, lettuce, coriander, green vegetables, stock, garlic sauce, sesame sauce, small pepper, pepper oil. Production steps: 1. Put oil in the pot, sauté the Sichuan peppercorns and a small chili over low heat until fragrant, then remove and discard. 2． Slowly stir-fry the peeled and diced tomatoes into red sauce, add to a bowl of stock, and bring to a boil over low heat. 3． Add fish balls, meat balls, crispy intestines, crab sticks, and kelp and cook slowly until fragrant. 4. Then add vermicelli, soaked potato slices, lettuce, lettuce, coriander, green vegetables, etc. After cooking, turn off the heat and add garlic juice and prepared sesame sauce. 10. Dangers of Malatang 1. Food raw materials are not fresh or have been processed. For example, formaldehyde treatment can improve the texture of aquatic products, animal blood, tofu and other foods. 2． The grease is not fresh, use oil that has been heated repeatedly, or oil that does not meet the inspection index. When eating stir-fry in restaurants, the oil is more dangerous after repeated heating. 3． When scalding water is used repeatedly, harmful substances may accumulate in it. This problem may exist, such as rising levels of nitrite and oxalic acid. Therefore, the rinsing water should be changed regularly. 4． If the salt taste is too strong and there is too much MSG, it is not suitable for patients with high blood pressure, heart disease, and kidney disease who need to control salt. The amount of seasoning can be controlled. Producers often tend to add stronger flavors to attract consumers and mask the lack of umami caused by insufficient quality ingredients. 5. If the spiciness is too strong, it is not suitable for patients with respiratory diseases, digestive tract diseases and various chronic diseases. 6. If you like to eat it when the temperature is very high, it will cause damage to the mucous membrane of the digestive tract. Consumers can choose to cool down before eating. Because the Malatang seasoning itself is cold, and the large plate dissipates heat quickly, scalding the mucous membranes can be completely avoided. 7. Insufficient heating time may cause the risk of bacterial survival. The key is to wash it thoroughly and heat it thoroughly. 8. Food containers are not clean enough and are not fully disinfected; disposable chopsticks and napkins are not hygienic. In addition, most diners don't seem to have the habit of washing their hands before eating. Relevant departments should conduct frequent spot checks and manage catering hygiene well; diners should also improve their own personal hygiene. 9. It is possible to add other ingredients to the seasoning, such as anti-diarrhea medications. Edit this spicy hotpot recipe: 250 grams of butter, 100 grams of vegetable oil, 150 grams of Pixian bean paste, 50 grams of Yongchuan black beans, 10 grams of rock sugar, 5 grams of Sichuan peppercorns, 2 grams of pepper, 30 grams of dried chili, 20 grams of fermented glutinous rice juice, Shao 20 grams of wine, 10 grams of ginger, 100 grams of refined salt, 10 grams of grass fruits, 10 grams of cinnamon, 10 grams of grassroots, 10 grams of white mushrooms, 250 grams of chili noodles, and 1500 grams of fresh soup. Place the wok on high heat and lower it. After the vegetable oil is cooked until 6, add the Pixian bean sprouts (the buds are thin first) and cook until crispy. Add ginger, rice and pepper and stir-fry until fragrant, then add 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. Edit this paragraph: The dangers of spicy hotpot [1] Usually, seafood soaked in formalin not only has greater toughness, but also has a pungent smell. Small vendors apply spicy condiments to squid skewers. It masks these odors so they are not easily noticed. Therefore, it is recommended that people who like to eat spicy hotpot on the street should strengthen their awareness of self-protection. Harm 2 of Malatang: The taste of Malatang is mainly spicy. Although it can stimulate appetite very well, at the same time, because it is overheated, spicy and greasy, it will greatly irritate the gastrointestinal tract. Excessive consumption may cause gastrointestinal problems. It is not recommended at all. You can lose weight as some female friends imagine. Although spicy hot pot and hot pot are delicious, they also have hidden dangers. Hazards of Malatang 3: Street Malatang is often filled with pots. If it is not boiled and cooked, the bacteria and parasite eggs will not be completely killed, and it is easy to cause digestive tract diseases after consumption. Hazards of Malatang 4: The human oral cavity, esophagus and gastric mucosa can generally only tolerate a maximum temperature of 50°C to 60°C. Food that is too hot will damage the mucosa, leading to acute esophagitis and acute gastritis. Five hazards of Malatang: Malatang is too strong and spicy, and the ingredients are too fatty, which can easily lead to hyperlipidemia, stomach problems, duodenal ulcers and other diseases.