Who knows how to make the kind of spicy tang we sell on the street

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 white sugar and fry into a flowing lake, wait for the oil temperature to rise until ninety, under the tender chicken thighs, wait for the color to be bright red and slightly heavier, add broth, cook slightly, put butter, lard, chicken bones, lamb bones, buffalo meat, Sichuan pepper, star anise, cinnamon, ginger, meat buckles, 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; Wait for the meat to rot and the soup to color, and then remove the peculiar smell three times, and the soup is formed.

Accessories: enoki mushroom, coriander, green bamboo shoots, etc. (there are many kinds of ingredients in Changsha, all kinds of meat and vegetables are available) Flavoring: garlic or sesame oil mixed sauce stir-fried 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, 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.

Now there are those that are sold, which are made by others, and some are sold very cheaply, and they are bought at home and made by themselves.

Boil it into a soup with spicy sauce and cook it with what you want to eat!!

The side dishes of Malatang are as follows:

Vegetarian vegetables: greens, cabbage, cauliflower, coriander, lettuce, spinach, daylily, water spinach, mung bean sprouts, soybean sprouts, kelp, lotus root, potato chips, carrots.

Tofu tofu, Japanese tofu, dried tofu, tofu skin, yuba, gluten mushroom oyster mushroom, shiitake mushroom, enoki mushroom.

Melons such as loofah, cucumber, winter melon slices, fried tofu.

Multigrain fritters, rice cakes, vermicelli, vermicelli.

Meat vegetables include beef, bacon meat, duck intestines, fried meat skin, beef shutters, various tribute balls, crab fillets, ham sausages, duck blood, and pig blood.

Flour fern powder, sweet potato powder, rice noodles, rice noodles, egg noodles, Guilin rice noodles.