Method and ingredients of hot dishes

Tangcai is a common snack found on the streets and alleys, and is loved by many people. You can often see many people standing in front of the tangcai stalls on the street, eating the tangcai with relish. The preparation of blanched dishes is very simple. Just wash the vegetables you want to blanch, put them in boiling water and you can eat them. When making blanched dishes, you must pay attention that the dishes cannot be blanched for too long, otherwise they will not taste good.

seasoning:

250g butter, 100g vegetable oil, 150g Pixian bean curd, 50g Yongchuan fermented black beans, 10g rock sugar, 5g Sichuan peppercorns, 2g pepper, 30g dried chili peppers, 20g fermented glutinous rice juice, 20g Shaoxing wine, 10g ginger, 100g salt, 10g tsaoko, 10g cinnamon, 10g Paica, 10g white mushrooms, 250g chili powder, 1500g fresh soup

The process of making hot dishes

1. Make brine.

Place the wok on high heat, add vegetable oil and heat until 60% cooked, add Pixian tofu (thinly chopped first) and stir-fry until crispy, quickly add ginger and peppercorns and stir-fry until fragrant, then add the soup immediately. Then add the pounded black beans, finely ground rock sugar, butter, fermented glutinous rice juice, cooking wine, salt, pepper, dried chili peppers, cardamom and other seasonings. After boiling, remove the foam and the brine will be prepared.

1. Prepare the main ingredients.

Wash the Chinese cabbage, cut the rabbit kidneys, eels and duck intestines into 2 cm long and wide cubes; cut the tripe and pork throat into 4 cm squares. Cut luncheon meat into thin slices about 4 cm square; cut vegetables into thin slices about 3 cm. Use clean bamboo sticks to thread the food into skewers weighing about thirty to forty grams each.

2. Ironing.

Place the brine pot on high heat and keep it boiling. Use skewered bamboo sticks to blanch various dishes until cooked according to the heat required.

3. Dip and eat.

The cooked dishes are placed in a plate filled with chili powder and fried salt, and eaten with chili and salt according to your taste. Dip or not dip, it's more or less up to you. Common problems and solutions

Common problems and solutions:

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.