Bone Broth Spicy Hot Pot Recipe

Many people have the ideal of opening their own small shop, such as a coffee shop, tea restaurant, bar, spicy hot pot restaurant, etc. Each type of store must have its own characteristics to attract repeat customers. This characteristic is not only limited to decoration, but most fundamentally depends on the products in the store. A Malatang restaurant must have its own special soup base. This article introduces the method and ingredients of bone soup Malatang. Those who are interested can learn about it.

Chop the chicken into pieces and fry until dry. 2. Heat oil in a pot (you can add more), add bean curd, chili, Sichuan pepper, and ginger, fry them, pour in the chicken pieces and chili, add salt. 3. Stir-fry until fragrant, then add water to boil, add pepper, aniseed, fennel, onion, and chicken stock. 4. Dish: chop the coriander into fine pieces, add chicken stock, and add salt according to personal taste.

The simplest way is to buy 2 marrow bones, soak them in cold water for a few hours to remove the blood, wash them, boil them in cold water for a while until the soup is milky white, then buy a bag of spicy hot pot base and put it in, add some green onions, ginger and garlic, boil them together and you can blanch the dishes

The method and base recipe of bone-flavored spicy hot pot

The copyright of this recipe belongs to Zhou Baixian Bone Soup Malatang. This spicy hot pot is said to be the best spicy hot pot in China and it is the real top-secret recipe of Zhou Baixian Bone Soup Spicy Hot Pot which has also received very good reviews. If you don't understand anything about this recipe, please consult Zhou Baixian Bone Soup Spicy Hot Pot; they have technical answers. This recipe is for communication and learning purposes only.

Malatang production mainly consists of 3 parts:

1. Production of base material

2. Preparation of fresh soup

3. Preparation of dipping sauce

Knowing this, we will have a clear idea and direction when producing it.

Whether Malatang tastes good or not, and whether it is authentic or not, mainly depends on the base material and the soup, while the dipping sauce comes second.

Ingredients

Main ingredients: 1000g butter, 500g rapeseed oil. Red soup base production process:

1. Mix butter and rapeseed oil evenly and heat until 80% hot, then remove from the fire and let it cool down for a while (just enough to see smoke coming out of the pot)

2. When the temperature of the oil drops to 40% hot, add the soaked lithospermum and fry until it is fragrant, then remove and discard it (Note: the lithospermum is for good color. When the oil in the pot changes color, you can remove and discard it.) Add the chopped green onion and ginger and fry until fragrant and dry, then remove and discard it.

Add rock sugar and boil to make sugar color

Add the spicy sauce and heat over low heat for about 20 minutes.

Add spices and continue heating for 10 minutes

Heat Lao Gan Ma spicy sauce for 10 minutes

Add coarse ground Sichuan peppercorns and green Sichuan peppercorns and heat for 15 minutes. When the spicy taste comes out, add fermented glutinous rice and stir well.

When the temperature is low, remove it from the fire and when it cools down to room temperature, you have the base material.

Notes on making red soup base:

Reduce the time according to the heat. Use the lowest heat during cooking, stirring while cooking. When the temperature is too high, turn off the heat appropriately to keep small bubbles coming out. Remember not to get it burnt.

The first time you make it, you can halve the amount according to my proportions, and don’t change the ratio of the ingredients. Practice controlling the heat and see if the taste suits you.