Can you make Malatang at home?

Ingredients: 150 grams of bean offices, 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.

Production method: 1. Make brine. 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.

2. Make the main material. Wash the vegetables, rabbit loin, eel, and duck intestines and cut them into 2 cm long and wide cubes; Cut the hairy belly and pork ring throat into about 4 cm squares. Cut the luncheon meat into thin slices about 4 cm square; Cut the vegetarian dish into thin slices of about 3 cm.

With a washed bamboo skewer, the dish is dressed into a string of about thirty or forty grams.

3. Ironing. 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.

Dip. 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.

Ingredients needed for stir-frying.

2. Gold bars: 5 catties of chili peppers, 3 catties of Pixian bean paste, 100 grams of dried peppercorns, 40 grams of Yongchuan tempeh, 100 grams of mash juice, 10 grams of rock sugar, 5 catties of refined butter, 3 catties of vegetable oil (salad oil), 100 grams of garlic cloves, 100 grams of ginger, 10 grams of white buckles, 10 grams of grass fruit, 8 grams of cloves, 5 grams of fragrant fruit, 8 grams of cinnamon, 5 grams of grass, 3 grams of citronella, 10 grams of star anise, 10 grams of bay leaves, 10 grams of cumin.

If you're afraid of spicy, put less chili peppers!

The practice of Sichuan Malatang is here, collect it and learn it together!

I ate 2 meals of Malatang in a row, it was really delicious, I like to make it.

If you want to eat Malatang on a rainy day, you don't need to order takeout, and today I will share a simple family version to make Malatang.

Today, I will use my own steps to make Malatang to explain to you what basic elements are needed for a qualified bowl of Malatang. In this issue**, from the beginning of the skin-making to the filling, then the dumplings, and finally the boiled dumplings, the four elements lasted 5 hours, and Master Ye finally made a bowl of spicy hot, please use it slowly

Put oil in the pot, stir-fry the base of the hot pot with refined salt, put the water to boil, and then put in the spicy hot meatballs and green vegetable noodles.

Malatang, delicious and delicious, easy to learn, you can do it together.

I ate 2 meals of Malatang in a row, it was really delicious, I like to make it.

The spicy hot method is simple and easy to learn.

The practice of Sichuan Malatang is here, collect it and learn it together!

I ate 2 meals of Malatang in a row, it was really delicious, I like to make it.