What is the seasoning recipe for casserole spicy hot pot?

The main reason why Malatang is popular is that its taste is easy to accept and it is said to have the effect of stimulating appetite. Although this effect has not been scientifically verified, it has been proven that people with poor appetite can eat a lot of spicy hot pot. In fact, the popularity of Malatang still depends on the base material, that is, the spicy base material. The base material of casserole Malatang can also be made this way! It can not only lock the taste of the original ingredients, but also make the soup more flavorful.

Secret spicy ingredients:

1. Process 1500 grams of Sichuan pepper, 3500 grams of dried chili, 50 grams of galangal, 30 grams of star anise, 20 grams each of bay leaves and grass fruits, 25 grams each of white cardamom and cumin into fine powder. Then grind it together with 5 kg of Pixian bean paste, 200 g of fermented black beans, and 500 g of rock sugar, and boil it with 5 kg of butter, 3 kg of scallion oil, and 2 kg of water for 1 hour. Finally, add the fried and ground peanuts and soybeans, and put it in a stainless steel square plate to cool naturally.

2. How to make homemade fresh soup: Ingredients: 2 old chickens (about 3.5 kg), 2 pig trotters, 1 pork elbow (weighing about 1.5 kg), 1 kg chicken feet, and 5 kg pig dragon bones. Preparation: Chop the pig's trotters and soak them in cold water with other ingredients for 1.5 hours, then take them out and put them into a soup pot with 15 kg of boiling water. Cook over high heat for 3-4 hours (when the soup is half boiled, add 8-10 kg of boiling water), then turn to medium heat. Every 10 minutes, add 8-10 kg of boiling water until the volume reaches 45 kg. Finally, keep 15 kg for next use, and scoop out the rest of the thick white soup for use. It can be used for one day (this soup can produce at least 75 kg of thick white soup, and the cost per serving is only 0.3 yuan).

3. Recipe for the sauce soup: 2 kg of water, 10 grams of oyster sauce, 30 grams of bean paste, 10 grams of spicy girl, 5 grams of cumin powder, 6 grams each of salt and MSG, 4 grams of chicken essence, 20 grams each of green onion and ginger, mix well. Preparation method of braised chicken thighs (or beef, pork, or spare ribs): Thaw the frozen chicken thighs (or beef, pork, or spare ribs), chop them into 2 cm square pieces with bones, put them into the sauce soup and cook them in a pressure cooker for 20 minutes.

4. Preparation of three typical casseroles: Features of three-fresh casserole: This dish can be made into spicy or slightly spicy flavors by adding secret base ingredients according to the different needs of diners, which can achieve the effect of clearing the mouth and filling the stomach. Ingredients: 1 quail egg, 5 grams of ham, 1 fish ball and 1 pork ball each, 1 rapeseed, 10 grams of Yulin large tofu, 6 grams of fresh mushrooms, 8 grams of soaked kelp, 10 grams of chopped green onions, 200 grams of fresh potato vermicelli (available in the market, dry potato vermicelli needs to be soaked in water before use). Seasoning: 8 grams each of salt and MSG, 5 grams of chicken powder, 4 grams of pepper, 400 grams of pork bone broth, and 5 grams of scallion oil.