Why is the spicy tang not fragrant?

Possible causes: lack of ingredients or short cooking time.

Solution: Follow the steps and ingredients.

Ingredients for Malatang: vegetable oil, bean paste, ginger, Sichuan pepper, rock sugar, Danyou butter, mash, cooking wine, refined salt, pepper, dried chili, apples, meat food, vegetarian dishes, chili noodles, fried salt.

Method: 1. Make brine: put the wok on the fire, burn the vegetable oil to six maturity, add the bean pastry, quickly put in the ginger and pepper and fry the fresh soup immediately.

Then add the fermented tempeh, finely ground rock sugar, butter, mash juice, cooking wine, refined salt, pepper, dried chili, grass fruit and other condiments, boil and beat off the foam to form brine.

2. Main ingredients: Cut the prepared meat and vegetable food into small pieces or thin slices, mold and pin with a washed bamboo skewer, and wear the dish into a string of about thirty or forty punches.

3. Ironing: Put the brine pot on the fire to keep it boiling slightly, blanch all kinds of dishes with strings of bamboo sticks, and blanch them according to the heat of different dishes.

4. Dipping: Blanched and mature dishes are placed in a plate with chili noodles and fried salt, and they are dipped in chili peppers and salt according to their own taste.

First of all, heat the green onion and garlic, put the hot pot material bean paste, fry the red oil together, add a large bowl of water, add a carton of milk, and then put the food into the pot.

You can buy the ingredients for Malatang online, and then you can complete a Malatang production by yourself when you get home.

These spicy hot pots should be served with pure, it should be very simple, first prepare the hot pot ingredients, the chili peppers will roll up, then stir-fry until fragrant, then add water, and then add your favorite side dishes, just add seasonings.

Malatang is a family practice that is not ingenious.

Ingredients: Appropriate amount of green onion, ginger and garlic.

Milk ruin a bag.

Meatballs: Appropriate amount.

Directions: Prepare a variety of ingredients you like and prepare whatever you want. Teacher He Jiong prepares: green vegetables, lotus root slices, shiitake mushrooms, fungus, ham sausages, twist flowers, crab fillets, corn, vermicelli, and all kinds of hot pot meatballs.

The fritters must be there, they are super delicious.

Prepare a pot, pour in a little cooking oil, heat it, cut some chopped green onions, minced garlic and ginger into the pot, and stir-fry until fragrant.

Add another spoonful of bean paste, if you don't have one, put a spoonful of chili sauce, and then put a piece of hot pot base. Stir-fry slowly over medium-low heat to bring out the red oil and bring out the fragrance.

Pour a bowl of water into the pot, and after preparing a bowl of milk, pour it into the pot and stir well. Remember this little trick, when cooking the soup base, pour in a bowl of pure milk. The soup base is very viscous, there will be no milky taste, and it will also neutralize the spicy taste of the base, so that the bottom of the pot becomes very fragrant, and it is no longer the previous clear soup with little water.

Put the prepared ingredients in the pot, remember to put the meatballs and other difficult to cook first, and then put vegetables and other easy-to-cook ones, and wait until they are all cooked, and then you can get out of the pot. Because the bean paste and hot pot base are relatively salty, you don't need to put salt, if you like it, you can put some sesame paste to taste, the taste will be more delicious, and it is very similar to what is sold in other stores.

Tips: The key to good food is to pour a bowl of milk into the soup base, and remember this little trick. Not only can it thicken the soup, but also make it more fragrant, and it can also neutralize some of the spiciness, making the taste more delicious.

If you are interested, follow the above steps, you can make it at home, and the taste is really good.

Be sure to put the churros because it's really delicious.

If it is not very cooked, it must be soaked in advance.

The method and recipe of Malatang.

The practice of Malatang is mainly divided into four steps, which are to make the spicy soup base, prepare the ingredients you want to boil, blanch the ingredients and season the blanched ingredients. One of the most important is the production of the Malatang soup base, which is also called brine, and the green water is made from a variety of spices and seasonings. The quality of the brine directly affects the flavor of Malatang.

1. Make brine.

Put the wok on the fire, boil the vegetable oil to 6 ripe, and then stir the Pixian bean paste (chop finely first), quickly put in the ginger rice and peppercorns and stir-fry the fresh soup immediately. Then add the tempeh, finely ground rock sugar, butter, mash juice, cooking wine, refined salt, pepper, dried chili, grass fruit and other condiments. After boiling, the foam is removed to form brine.

2. Prepare the food to be blanched.

Wash the ingredients, cut the meat into small slices, and cut some larger vegetables and fruits into slices, and then use washed bamboo skewers to thread the food into skewers. (The food can be adjusted according to personal preference, but it should be noted that hot food should be selected and some foods that are easy to cook).

3. Blanch food.

The brine pot is placed on the fire to keep it boiling slightly, and all kinds of dishes are scalded with skewers of bamboo skewers, and scalded and matured according to the heat of different dishes.

4. Seasoning and eating.

Blanched and ripe dishes are served on a plate with chili noodles and sautéed salt, and eaten with chili peppers and salt as needed according to your taste. To dip or not to dip, more or less up to yourself.