Does anyone know the full recipe for making Malatang?

The authentic recipe of Malatang is as follows:Ingredients: Appropriate amount of green onion, appropriate amount of ginger, appropriate amount of edible oil, 2 grams of Dahongpao pepper, 1 dried chili, 1 spoon of Pixian bean paste, 1 spoon of hot pot base, 12 grams of cooking wine, 12 grams of light soy sauce, 5 grams of salt, half a bag of milk, appropriate amount of water, 250 grams of various fish balls, 150 grams of various mushrooms, 400 grams of vegetables, 150 grams of dried tofu.

1. Prepare your favorite ingredients, clean them and set them aside.

2. Put a little oil in the pot, add green onions, ginger, peppercorns, dried chili peppers, add a spoonful of Pixian bean paste and stir-fry fragrant Nazhou, then add Xiang eggplant skin into a piece of hot pot base, add an appropriate amount of water to boil, release soy sauce and salt to taste.

3. After boiling for 5 minutes, remove the residue from the soup. Erroneous.

4. Add an appropriate amount of milk, and the color of the soup will look better.

5. After boiling, add your favorite vegetables and meatballs and cook.

6. Smoke a little sesame paste from the air conditioner and garnish with chili oil.

7. Malatang is ready, please refer to it.

1. Practice 1.

Recipe: half a catty of rapeseed oil, half a catty of lard, half a catty of butter, 2 taels of Sichuan pepper, 4 taels of dried chili peppers, 1 bag of Pisenyan County bean paste, 2 taels of rock sugar, half a catty of ginger, half a catty of garlic, 5 grass fruits, a little cumin, 25 cloves, 5 small pieces of cinnamon, and one tael of chicken essence.

Rapeseed oil, lard, butter three oil mix, add rock sugar and stir-fry over low heat, add Pixian watercress and stir-fry over low heat (at least half an hour), can not make the sugar carbonized, otherwise it will be bitter, fry the remaining ingredients (except traditional Chinese medicine) together, after the ginger and garlic are flavored, divide into 5 pots, add water (preferably bone broth), add Chinese medicine and boil for half an hour, and finally add suitable meat and vegetarian dishes.

2. Practice 2.

Recipe: 250 grams of butter, 100 grams of vegetable oil, 150 grams of Pixian bean office, 50 grams of Yongchuan tempeh, 10 grams of rock sugar, 5 grams of Sichuan pepper, 2 grams of pepper, 30 grams of dried chili pepper, 20 grams of mash juice, 20 grams of Shao wine, 10 grams of ginger rice, 100 grams of refined salt, 10 grams of grass fruit, 10 grams of cinnamon, 10 grams of grass grass, 10 grams of white fungus, 250 grams of chili noodles, 1500 grams of fresh soup.

Put the wok on the fire, burn the vegetable oil to 6 ripe, and then cook the bean office in Pixian County (first fine) to stir crispy, quickly put in ginger rice and peppercorns and stir-fry until fragrant, and immediately put the fresh soup. Then add the fermented black bean sauce, the 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 a brine, and finally you can add your favorite meat and vegetable dishes.

3. Practice 3.

Recipe: Condiments: Sichuan pepper, Sichuan pepper, star anise, cinnamon, ginger, bay leaves, grass fruit, meat buttons, sugar, dark soy sauce, bean paste, ginger, green onion; Ingredients:

Tender chicken thighs, suckling pigeon (two, depending on the amount of soup), pork bones, chicken bones, lamb bones, buffalo meat, buffalo tripe; Oil: lard, butter, rapeseed oil.

Put an appropriate amount of rapeseed oil, the oil temperature is sixty percent, put the sugar and fry it into a flowing lake, wait for the oil temperature to rise until ninety, the tender chicken thighs, wait for the color to be bright red and slightly heavy, add the broth, cook slightly, put butter, lard, chicken bones, mutton bones, buffalo meat, put Sichuan pepper, star anise, cinnamon, cool ginger, meat buttons, bay leaves, grass fruits, a little dark soy sauce, slow fire and light stew. In another pot, put vegetable oil, stir-fry the bean paste to bring out the fragrance, and put the minced ginger; Wait for the meat to rot and the soup to color, and then remove the peculiar smell three times, and the soup is formed. Excipients:

enoki mushrooms, coriander, green bamboo shoots, etc.; Accompaniment: Stir-fry the garlic or sesame oil sauce, and finally add the meat and vegetable dishes you want to eat.

1. Malatang base is a variety of raw materials and seasonings used in the production of spicy hot soup, mainly including beef bones, pork bones, chicken bones, seafood, spices (called medicinal materials in traditional Chinese medicine theory), salt, monosodium glutamate, chicken powder, cooking wine, bean paste, tempeh, butter, chicken fat, rapeseed oil, salad oil and sesame oil.

2. Spice formula: 5 grams of white buttons, 5 grams of grass fruit, 3-5 grams of Sannai, 3-5 grams of cloves, 5 grams of sand kernels, 5 grams of fragrant fruit, 5 grams of cumin, 5 grams of cinnamon, 5 grams of licorice, 5 grams of branches, 5 grams of grass, 5 grams of old buckles, 5 grams of jatamansi, 5 grams of tangerine peel, 5 grams of chinadia, 5-8 grams of lemongrass, 5 grams of star anise, 5 grams of bay leaves, 5 grams of thyme, 8 grams of cumin, 5 grams of vanilla.

3. Precautions for making Malatang: When frying sugar, you can only use low heat, and the sugar must be fried until it melts, and it can be soaked on the oil surface (the bubble is golden brown, if it is fried, it can no longer be used, then the soup is bitter), so that the soup will be red and bright and there is no sweetness in the soup. Douban must be authentic with Pixian Douban, and there are many other products that are unqualified or have improper taste.

It is best to use rapeseed** (i.e., unrefined oil), and the color and flavor of the base material are better than refined oils such as salad oil. Generally, spicy hot or fish pot soup does not need to use butter, such as changing to a hot pot base, you can change to butter 200 grams and 100 grams of rapeseed oil to fry together (after the vegetable oil is cooked, add butter, and the rest of the process remains the same).

1. Spicy hot base recipe: 1 bowl of dried chili pepper (for stir-frying base), appropriate amount of water, 2 green onions, 1 piece of ginger, 1 head of garlic, half an onion, appropriate amount of oil, 2 tablespoons of Sichuan peppercorns (30 grams), 1 tablespoon of black beans, 1 tablespoon of five spices (including bay leaves, cinnamon, cloves, sand kernels, cardamom, cumin, three naphthalene, etc.), 1 tablespoon of white wine, appropriate amount of broth, 1 tablespoon of dried chili pepper (for cooking soup base), a little chicken essence, 1 teaspoon of rock sugar, a little salt.

2. Boil the dried chili peppers in water for a minute, remove them and drain the water; Soak the five spices in water for 10 minutes, and chop the boiled chili peppers with a knife.

3. Cut the green onion into sections, mince the ginger, garlic and onion, heat the oil, add the minced onion and minced garlic and stir-fry until fragrant, then pour in the green onion and minced ginger and stir-fry until fragrant, filter out the onion, ginger, garlic and onion, and leave only the oil in the pot.

4. Heat the oil in the pot again, pour in the chili flakes, turn to low heat and stir-fry slightly, then add the peppercorns and stir-fry the aroma.

5. Chop the tempeh, pour it into the pot and stir-fry it slowly, then drain the five spices and pour it into the pot to continue stir-frying.

6. Add the liquor, continue to fry for 10-15 minutes with a simmer, then turn off the heat and put out the fried base.

7. Pour the prepared stock into the pot, then add the hot pot base that has just been fried, add the dried chili peppers, chicken essence and rock sugar after the soup base boils, and cook for 3 minutes.

8. When cooking the soup base, you can start to prepare the dipping sauce, mix the sesame oil, chili noodles, Sichuan pepper noodles, chopped sesame seeds, salt, and a little minced garlic together and stir well.

9. After the soup base is cooked, add an appropriate amount of salt, and blanch all kinds of meat and vegetables according to your own preferences.

Method. 1. The recipe of spicy tang: Sichuan pepper, Sichuan pepper, star anise, cinnamon, ginger, bay leaves, grass fruit, nutmeg, sugar, dark soy sauce, bean paste, ginger, green onion, chicken thigh, pigeon, pork bones, chicken bones, lamb bones, buffalo meat, buffalo tripe, lard, butter, vegetable oil.

2. The method of spicy hot: pour rapeseed oil into the pot, and when the oil temperature rises to 60% hot, add sugar and stir-fry; When the oil temperature rises until ninety percent, put the chicken and the old legs, wait for the color to turn red, add the broth and cook; Put butter, lard, chicken bones, lamb bones, buffalo meat, Sichuan pepper, star anise, cinnamon, ginger, nutmeg, bay leaves, grass fruit, dark soy sauce, reduce heat and simmer; In addition, use a pot, put in vegetable oil, fried bean paste, and minced ginger; When the meat is stewed and the soup has a color, it's done.

3. How to eat Malatang: pour the prepared soup base into the pot and boil, put in a package of hot pot base, and wait for it to boil; Put meat dishes that are not easy to cook in the pot, such as meatballs, ham sausages, beef, etc.; Then put down the vegetarian dishes that are easy to cook, such as potato chips, lotus root slices, tofu, etc. Put the blanched ingredients in a bowl, and then add minced garlic, chopped green onions, chili peppers, etc. according to personal preference, and serve.