What is the authentic spicy hot pot method and recipe?

Speaking of Malatang, it is a favorite of modern people and you can see Malatang in every street and alley. Malatang originated in Sichuan and is mainly spicy, but after becoming popular, the Malatang in each place has many differences, but the texture and taste are still very delicious. There are various dishes in Malatang, including vegetables, meat, and soy products, which can be matched according to personal taste.

Ingredients Recipe Calories: 145 (kcal) Main ingredients: 1 pepper 1 spice

Let me introduce you to some spices first. Because there are too many spices, I will introduce you to some

White pepper has a fragrant smell and is one of people's favorite condiments. Most peppers grow in areas with high temperatures and long-term humidity. They are spicy and hot in nature, so they have a strong effect in warming the middle, dispelling cold and relieving pain. The further south the pepper grows, the warmer its nature is, because it fully absorbs the yang and heat of the south. The surface of the pepper is yellowish white or light yellowish white, smooth, with many light linear stripes between the top and the base. White pepper has a slightly higher medicinal value and a slightly lower seasoning effect. Its taste is spicier than black pepper, so it has a stronger function of dispelling cold and strengthening the stomach.

Amomum villosum has a special and strong spicy aroma that can remove fishy smells and increase appetite. It is an excellent cooking condiment and is praised by people as "one of the five spices" in food seasoning. Tsaoko can be used to make spicy hot pot, which can remove the fishy smell and enhance the flavor of spicy hot pot. The addition of Tsaoko makes the taste even better.

Cinnamon is also known as cassia bark. It is pungent, sweet and hot in nature, and has the effects of replenishing Yuan Yang, warming the spleen and stomach, eliminating accumulated cold and unblocking blood circulation. It is mainly used to treat kidney yang deficiency, cold pain in the heart and abdomen, chronic diarrhea, etc. It is oily and has a strong fragrance. The taste is spicy with a slightly sweet aftertaste. It is widely used in spicy hot pot and stewed dishes.

Alpinia galanga is grown in Yunnan, Guangdong, Guangxi and Taiwan in my country. Spicy taste, warm nature. With strong spicy smell. It has the effects of warming the spleen and stomach, dispelling wind and cold, promoting qi and relieving pain, aiding digestion, and preventing belching and vomiting. "Bencao Huiyan": Alpinia officinalis is a medicine for dispelling cold and dampness, and warming the spleen and stomach. Adding galangal to the soup base of our spicy hot pot can enhance the flavor.

Crush the spices we prepared, but not too finely.

First add the ingredients to the pan and heat it. The oil temperature should not be too high, otherwise the ingredients will get burnt easily.

Add pepper, bean paste, onion, ginger and garlic and stir-fry

Add pepper, spices, rock sugar and other fried ingredients below

This is the base we fried above. Add it to my soup stock and season it. This is the soup base for Malatang.

Finished Product

After boiling and adding some seasonings, a bowl of spicy hot pot is ready. Let's see if it's appetizing.

Note: When frying the base, you must pay attention to the heat and time. It is very important to control the amount of seasoning added to the bowl after the spicy hot pot is done, so that the taste will be better.