Malatang is so fragrant, who knows the recipe?

Malatang Recipe 1

The soup is made by adding cinnamon, tangerine peel, dried chili pepper, pepper, star anise, sannai, Hanyuan Sichuan pepper, tofu milk, and mash juice in chicken broth.

Malatang Recipe 2

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 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.

Malatang Recipe 3

Recipe: 1/2 kg of rapeseed oil, 1/2 kg of lard, 1/2 kg of butter, 50 grams of Sichuan pepper, 300 grams of dried chili pepper, 100 grams of Pixian watercress, 100 grams of rock sugar, 200 grams of ginger, 100 grams of garlic, 5 grams of grass fruit, 10 grams of cumin, 25 cloves, 15 grams of cinnamon, 70 grams of chicken essence.

Method: Mix three oils, add rock sugar and stir-fry over low heat Add Pixian bean paste and stir-fry over low heat (at least half an hour), the sugar can not be carbonized, otherwise it will be bitter Fry the rest (except for traditional Chinese medicine) together, and wait for the ginger and garlic to come out After the flavor is divided, divide into 5 pots Add water (preferably bone broth or stock) Add Chinese medicine and boil for half an hour.

The bones are boiled in the base broth, and then the spices are boiled in boiling water.

The key to Malatang is the soup base, which can be ...... bone broth or other three-fresh soups

Summary. Bone broth boiling, 5 kg of beef stick bones, 5 kg of chicken bones, bay leaves, 3 kg of butter, 40 kg of water, 100 grams of ginger in boiling water, 85 grams of monosodium glutamate chicken essence, 30 grams of white pepper, 550 grams of milk powder at a water temperature of 50 degrees, 60 grams of sugar, 130 grams of salt, 30 grams of Knorr soup.

Bone broth boiling, 5 kg of beef stick bones, 5 kg of chicken bones, bay leaves, 3 kg of butter, 40 kg of water, 100 grams of ginger in boiling water, 85 grams of monosodium glutamate chicken essence, 30 grams of white pepper, 550 grams of milk powder at a water temperature of 50 degrees, 60 grams of sugar, 130 grams of salt, 30 grams of Knorr soup.

Preparation of hot base stir-fry ingredients: 250 grams of salad oil, 250 grams of butter, 250 grams of chicken fat, 35 grams of sesame pepper, 35 grams of Sichuan pepper, 200 grams of Pixian bean paste, 90 grams of hot pot base, 200 grams of Hubang pepper, 30 grams of rock sugar, 20 grams of Chinese herbal powder, 20 grams of chicken essence monosodium glutamate, 30 grams of bullet pepper, 30 grams of bell pepper, 20 grams of sesame oil, note: sesame pepper is soaked in white wine above 50 degrees for an hour in advance.

Ingredients: 250 grams of chicken fat, 250 grams of butter, 35 grams of pepper.

Malatang recipe: 200 grams of dried Chaotian pepper, 100 grams of Sichuan pepper (ground and crushed), 30 grams of rock sugar, 5 grams of star anise, 3 grams of licorice, 3 grams of Sannai, 6 grams of cinnamon, 6 grams of bay leaves, 1 gram of long pepper, 2 grams of cumin, 3 grams of white buttons, 5 grams of sand ginger, 4 grams of comfrey, 1 gram of cloves, 2 grams of gardenia, half a grass fruit. Seasoning:

200 grams of butter, 100 grams of rapeseed oil, 100 grams of bean paste, 20 grams of ginger, 2 green onions, pepper and salt.

Method:1Wash the dried chili peppers and soak them in water thoroughly, then chop the chili peppers into minced pieces (like meat foam) and chop the bean paste for later use.

2.Wash the spices of the recipe, then steep for 10 minutes, dry and set aside. 3.

Mix butter and rapeseed oil, heat to 8 hot, then cool, and when it cools to 4 hot, add comfrey, and the oil changes color and can be removed. 4.Then put the ginger slices, green onions, and rock sugar into the stir-fry, fry for 2 minutes, add the chopped chili bean paste seasoning, and stir-fry over low heat, about 15 minutes (the household amount is small, and it is not necessary to fry for a long time).

5.Then put in the soaked spice recipe, fry for 20 minutes, then add pepper powder, salt, pepper, and stir-fry for 10 minutes to complete. 6.

Finally, we use the bone broth or chicken soup commonly used at home as the soup base, and every time we add an appropriate amount of base material to the spicy hot, it will be very fragrant, and we can eat it by adding the right amount of vegetables and noodles to cook it (this base can be used as the bottom of the skewer pot), and the taste is also spicy and fragrant.

Authentic Malatang recipe condiments: Sichuan pepper, Sichuan pepper, star anise, cinnamon, ginger, bay leaves, grass fruit, meat buttons, sugar, dark soy bean paste, ginger, green onions.

Ingredients: tender chicken thighs, suckling pigeon (two, depending on the amount of soup), pork bones, chicken bones, lamb bones, buffalo meat, water.

Tripe oil: lard, butter, rapeseed oil production: put an appropriate amount of rapeseed oil, the oil temperature is sixty percent, put the sugar to fry into a flowing lake, wait for the oil temperature to rise until ninety, under the tender chicken thighs, until the color becomes bright red and slightly heavier, add broth, cook slightly, put butter, lard, chicken bones, lamb bones, buffalo meat, put Sichuan pepper, star anise, cinnamon, ginger, meat buttons, bay leaves, grass fruit, 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; When the meat is rotten, the soup is colored, and the last three times remove the peculiar smell, and the soup becomes an adjunct: enoki mushroom, coriander, green bamboo shoots, etc. (there are many kinds of ingredients in Changsha, and all kinds of meat and vegetables are available).

Accompaniment: Stir-fry the garlic or sesame oil sauce.

Malatang recipe ingredients: tofu, fish balls, broccoli, cauliflower, crab meat, shrimp, fungus, salad vegetables, Sichuan pepper, green onion sauce.

Method: 1 Wash the above dishes and skewer them into skewers.

2 Heat the pot, pour in a little oil, wait for the oil to heat, add the peppercorns (fried pepper oil), add white water (or broth), and then add the green onion and ginger.

3 After the water boils, add the chili noodles (I added a packet of hot and sour noodles seasoning; How to make homemade "Malatang": Buy a pack of Malatang you like and soak it in boiling water for 4 to 8 minutes.

I can** Japanese spicy hot recipe. Find me if you need it.