What is the best Malatang recipe, authentic Malatang recipe

Malatang's profits vary depending on a variety of factors, including location, rent, cost of ingredients, competition, and more. According to some public information and industry average data, Malatang's profit margin is about 50% to 70%. However, it should be noted that this is only a rough estimate, and the specific profit needs to be analyzed and calculated in detail according to the actual situation.

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Shenzhen Huaxia snack professional training, Sichuan spicy hot, string incense, Chongqing hot pot production technology. After several years of practical business experience, on the basis of Chongqing taste, we have refined the essence of Chongqing flavor and prepared a unique secret recipe orthodox Sichuan red oil and clear oil spicy tang, which is not only spicy and fragrant, but also appetizing.

The training content of Sichuan Malatang includes: the identification of more than 20 kinds of natural spices for Malatang, the refining of fragrant red oil and clear oil, the preparation of secret spice packets, the stewing of special base materials for Malatang, the pre-treatment of various shabu-shabu, the boiling of special broth for Malatang, the fragrance of the stock, and the pot. Specific training process:

Identification of natural spices for Malatang Special soup for Malatang Extraction of red oil for Malatang Refining of special clear oil for Malatang Preparation of spice packets Stewing of fragrant base Processing of various shabu-shabu Potting Soup for flavor.

Good Malatang is an exclusive secret recipe.

There is no best, depending on your taste, you can make it.

There is a detailed description in my space, you can take a look.

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.