What are the 37 recipes of Malatang spices?

Malatang Recipe 1

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.

Production: 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 broth, cook slightly, put butter, lard, chicken bones, mutton bones, buffalo meat, 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 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 with garlic or sesame oil sauce.

Malatang Recipe 2

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 Pixian 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.

Mix three oils Add rock sugar and stir-fry over low heat Add Pixian watercress and stir-fry over low heat (at least half an hour), you can't carbonize the sugar, otherwise it will be bitter Fry the rest (except for traditional Chinese medicine) together, and after the ginger and garlic come out of the flavor, divide it into 5 pots Add water (preferably bone broth) Add Chinese medicine and boil for half an hour.

Malatang Recipe 3

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 4

In fact, authentic Chengdu Malatang requires a lot of ingredients to fry, and there may be more than ten or twenty kinds. Select the ingredients and grind the flour, add brine oil with vegetable oil (it is the soup that cooks the braised vegetables in Sichuan, because the braised vegetables are all meat, and the oil floating on the soup after cooking is the brine oil, which is very fragrant, and some have to add butter. Then add the stock and some ingredients to a boil and it is ready to soak.

Preparation: Chicken, Xiaxian bean paste (how much according to personal preference), dried chili pepper (how much according to personal preference), Sichuan pepper (how much according to personal preference, I feel that I am addicted to many talents), pepper, a small amount of large ingredients, a small amount of fennel, ginger, green onions, coriander, salt, chicken essence, oil, and all kinds of dishes to be shabu.

Chili peppers with poppy husks are delicious, and hot pot soup stock is fine

Ingredients: 1500g butter, 1000g Pixian watercress, 1000g rapeseed oil, 1000g dried chili pepper, 100g dried pepper, 100g broken rice sprouts, 100g mash, 200g pickled pepper, 100g tempeh, 50g liquor

Excipients: cumin 8g, cumin 8g, fragrant fruit 5g, sand kernel 5g, clove 5g, white button 5g, grass fruit 5g, sanai 5g, vanilla 5g, thyme 5g, bay leaf 5g, cinnamon 5g, star anise 5g, tangerine peel 5g, old buckle 5g, citronella 5g, jatamansi 5g, licorice 5g, twigs 5g, grass 5g.

The practice of making a secret Sichuan spicy hot pot base.

1. Prepare all the spices and cut them into small pieces.

2. Wash the spices and soak them in water for 20 minutes.

3. Clean the chili pepper and Sichuan pepper, soak it in water slightly, and then control the excess water.

4. Control the excess water from the soaked spices and beat them into sawdust shape with a food processor.

5. Put the chili pepper in the food processor and crush it, not too fine.

6. Put the broken rice sprouts, tempeh and bean paste into a food processor.

7. Pour rapeseed oil into the pot, add spices to the cold oil, and slowly boil over medium-low heat for more than ten minutes to bring out the fragrance.

8. Boil the butter out of another pot and remove the oil residue.

9. Strain the oil from the boiled spice pan into the butter pan.

10. Add finely beaten broken rice sprouts, tempeh, bean paste, chili pepper and Sichuan peppercorns, and boil over medium heat for about 10 minutes.

11. Add the filtered spices and boil over medium heat for 10 minutes.

12. Add white wine, mash and pickled pepper, and boil for another ten minutes.

13. The hot pot base is boiled.