How to make Machitang

Malatang originated in Leshan, Sichuan, my country. It is a well-known traditional specialty snack. In recent years, Malatang can often be seen in the streets and alleys of China. There are many ways to cook Malatang. Its outstanding feature is that it is spicy and fragrant. It can be used for shabu-shabu meat, fish balls, and vegetables. The method is also relatively simple. Let's learn about the method of Malatang below.

How to make Machitang

Ingredients: tomatoes, fish balls, meatballs, crispy sausage, crab sticks, kelp, vermicelli, potato chips, lettuce, spinach, coriander, small greens, broth, garlic juice, sesame paste, chili pepper oil

Production steps: 1. Put oil in the pot, stir-fry the peppercorns and a small chili on low heat until fragrant, then remove and discard. 2. Slowly stir-fry the peeled and diced tomatoes to make a red sauce, add a bowl of broth and bring to a boil over low heat. 3. Add fish balls, meatballs, crispy intestines, crab sticks, kelp and mushrooms and cook slowly until the aroma comes out. 4. Then add vermicelli, soaked potato chips, lettuce, romaine lettuce, coriander, green vegetables, etc. Turn off the heat after cooking, add garlic juice and prepared sesame paste.

The finished product after blanching is not cooked. The main ingredients used in Malatang should be relatively easy to mature. Do not use ingredients that are not easy to cook, such as chicken wings, chicken feet, duck feet, beef, etc. Dishes such as eels and hairtail should also be blanched for a longer time. Do not move the fish too much or too quickly when blanching these ingredients. Control the heat well and there will be no problem of undercooking.

Method 2

Ingredients: 2 bags of sausage, 150g of fish balls, 100g of fish tofu, 100g of crab sticks, 100g of king oyster mushrooms, 100g of pork liver, 100g of quail eggs, 50g of carrots. Auxiliary ingredients: salt to taste, 100g of spicy hot pot base, 2 spoons of sesame paste, 1 spoon of shabu-shabu seasoning, 20g of ginger, 20g of green onions, 1 spoon of chili oil, 1 box of thick soup

Step 1. Prepare various ingredients according to the main and auxiliary ingredients, wash the king oyster mushrooms and carrots, and thread various ingredients with bamboo sticks. 2. Add salt, green onion, ginger slices, soup base and spicy hot pot base to most of the pot of water and bring to a boil. 3. Add the raw and frozen ingredients first and cook over medium heat for about 5 minutes. 4. Add the cooked ingredients and continue cooking for 2-3 minutes to allow the ingredients to absorb the flavors. 5. Add sesame paste, shabu-shabu seasoning, and chili oil to a small amount of warm water to make a sauce and set aside. 6. After the spicy skewers are cooked, brush them with the prepared seasoning and add cumin and chili powder according to your taste. Tips: You can add some green vegetables, kelp and mushrooms according to your taste. In fact, it can also be made into a hot pot, which saves the trouble of threading the skewers. Adding green leaves and vermicelli makes it warm and suitable for consumption in winter.

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