1. Remove the stems from the dried chili peppers, boil them in a pot of boiling water for about 5 minutes, drain and mince them into puree, mince the watercress, mince the black bean paste and add rice wine to dilute it. Remove seeds from Sichuan peppercorns and chop into pieces. ?

2. Place a clean pot over medium heat, add vegetable oil and heat it, then add butter and simmer, add green onions and ginger cubes and simmer until the oil has no smell, then take out the fried withered ginger and green onions. No need for scum.

3. When the oil temperature drops to about 40%, add the watercress and stir-fry to remove the raw smell. Stir-fry over low heat for about 1.5 hours. When the water gradually dries up and the oil becomes red and spicy, quickly add the tempeh and Sichuan peppercorns. Break into pieces and fry together. Stir-fry until the aroma is overflowing, the chili peppers turn slightly white, and the ingredients in the pot spit out fish eye bubbles, pour in the crushed spice residue, stir well, and stir-fry over low heat for more than 20 minutes.

4. Add the fried dried chili peppers, Pixian douban, Yongchuan black bean, old ginger, special spices for Malatang, garlic, cinnamon, star anise, kaempferol, rice wine pepper, white cardamom, flavor enhancers, antioxidants and other seasonings Put it into the bone soup, bring to a boil over high heat, simmer over low heat for half an hour, then add salt and MSG, and the Sichuan Malatang soup is ready.

Method 2

1. Make soup: two pounds of pig bones, washed and smashed; one old duck, washed and gutted. Put it into the pot and add cold water until it is submerged (add enough cold water, do not add cold water halfway).

2. Preparing vegetables: Wash vegetables, remove roots and skins; cut meat into large or thin slices; cut luncheon meat, ham sausage, etc. into thick slices; cut potatoes into thick slices and put them on plates separately.

3. Flavor preparation plate: Generally prepare sesame oil, minced garlic, Kawasaki, soy sauce, vinegar, etc. according to the respective flavors.

1. If you stir-fry the spices yourself, you must have enough time and simmer them over slow fire, which is conducive to the volatilization of the spices. If you make it for a short time, the flavor of many spices will not be cooked out, which directly affects the taste.

2. When choosing spices, try to choose ones with better quality. Some spices are from the next year. They look fresh on the surface, but they are actually processed. This directly affects the final taste. So try to pay more attention to the distinction when buying spices.

3. Be diligent in observation and often go to the market to learn about new spices. You must be aware of the spices used in innovative dishes in the catering market.

Fourth, you must learn to identify spices by looking, smelling, tasting, etc., especially spices that you are not familiar with. It should also be made clear that the quality of the same spice varies greatly, so you must choose high-quality products when using them.

5. Spices have both positive and negative effects. There seems to be some truth to the saying "medicine is three parts poison". Don't add too much spice because it is medicine. Be flexible when using spices. If adding spices to Malatang makes the eater feel fragrant and delicious, but cannot tell what spices are in the dish, then this is the best use of spices