Spicy spicy hot pot seasoning

Malatang is a relatively distinctive food. Many people like to eat Malatang. The key to its good taste lies in some of the spices and seasonings of Malatang. So if you want to eat it more deliciously, you must first match the spices and seasonings of Malatang. There are many recipes for the spices and seasonings of Malatang, and there are all kinds of tastes. The most common one is the spicy and hot recipe, which generally contains Sichuan peppercorns, Sichuan pepper, as well as star anise, cinnamon and other seasonings. Let's learn about this aspect below.

Spicy spicy hot pot seasoning

1. Authentic Malatang recipe . Seasoning: Sichuan pepper, Sichuan pepper, star anise, cinnamon, cold ginger, bay leaf, tsaoko, meat button, white sugar, dark soy sauce, bean paste, ginger, onion. Main ingredients: tender chicken legs, squab (two, depending on the amount of soup), pork bones, chicken bones, mutton bones, buffalo meat, buffalo tripe. Oil: lard, beef tallow, rapeseed oil. Preparation: Add an appropriate amount of rapeseed oil, heat the oil to 60%, add white sugar and stir-fry until it becomes a flowing lake shape, wait until the oil temperature rises to 90%, add the tender chicken legs, wait until the color becomes bright red and slightly heavier, add broth, cook for a while, add beef tallow, lard, chicken bones, mutton bones, buffalo meat, Sichuan pepper, star anise, cinnamon, cold ginger, meat button, bay leaf, tsaoko, a little dark soy sauce, and simmer over low heat. In another pot, add vegetable oil, stir-fry the bean paste until fragrant, then add minced ginger; wait until the meat is tender and the soup is colored, and remove the odor three times. The soup is ready. Side dishes: enoki mushrooms, coriander, green bamboo shoots, etc. (There are many kinds of ingredients in Changsha, including all kinds of meat and vegetables) Seasoning: stir-fry with mashed garlic or sesame oil.

2. Malatang recipe

Ingredients: tofu, fish balls, broccoli, cauliflower, crab meat, shrimp, black fungus salad, pepper and scallion sauce. Method: 1. Wash the above vegetables and string them into skewers. 2. Heat a wok and pour in a little oil. When the oil is hot, add the peppercorns (fry to make pepper oil), add water (or broth), and then add the scallions and ginger. 3 After the water boils, add chili powder (I added a packet of hot and sour noodle seasoning;) How to make homemade "malatang": Buy a packet of your favorite malatang flavor, soak it in boiling water for 4 to 8 minutes, then add the ingredient packet and it is ready to eat. Its main ingredients include rice noodles, rice vermicelli, and vermicelli, which are made of rice, taro flour, potato starch, etc. The side ingredients are vegetable packages and seasoning packages. In addition to the "spicy" flavor, there are also three-fresh flavor, chicken flavor, pork intestine flavor, fish flavor, braised flavor, etc. In addition to the usual brewing method, it can also be served cold.

3. Malatang soup ingredients

200 grams of vegetable oil (about 135 grams consumed), 100 grams of lard, 30 grams of bean paste, 30 grams of pickled ginger slices, 40 grams of pickled chili segments, 10 cloves of garlic, 50 grams of old ginger, 15 grams of Sichuan peppercorns, 25 grams of sugar, 10 grams of salt, 5 grams of MSG, and 3 grams of pepper powder. Add 500 grams of chicken or duck soup. Put the wok on the fire, heat the vegetable oil, add the pickled ginger slices, pickled chili segments, bean paste, and old ginger (smashed) and fry them for a few times, drain the remaining oil, add lard, garlic cloves, peppercorns, etc. and fry them for a few more times, pour in the chicken or duck soup, cook for 10 minutes, add sugar, salt, MSG, pepper powder, bring to a boil, skim off the foam, and that's it. This soup can also be used as the base of the hot pot.