Bone broth spicy hot pot ingredients

Malatang is a food that is deeply loved by people. No matter where they are, everyone has a deep affection for Malatang. When making Malatang, you can add various ingredients according to your taste, and add rich ingredients, the taste is simply delicious. Bone soup spicy hot pot is very popular nowadays. Bone soup is nutritious, refreshing and delicious, and it is nutritious and healthy to eat with vegetables and drink the soup.

Method 1

Chop the chicken into pieces and fry until dry. 2. Heat oil in a pan (you can add more), add bean curd, chili, Sichuan pepper, and ginger, fry for a while, then add chicken pieces and chili, add salt. 3. After frying until fragrant, add water to boil, add pepper, aniseed, fennel, onion, and chicken stock. 4. Dish: Chop the coriander into fine pieces, add chicken stock, and add salt according to personal taste.

Method 2

The simplest way is to buy two pork shanks, soak them in cold water for a few hours when you get home to get rid of the blood, wash them clean, boil them in cold water until the soup turns milky white, then buy a bag of spicy hot pot base and put it in, then add some onions, ginger and garlic and boil them together before you can cook the dishes.

Malatang production mainly consists of 3 parts:

1. Production of base material

2. Preparation of fresh soup

3. Preparation of dipping sauce

Whether Malatang tastes good or not, and whether it is authentic or not, mainly depends on the base material and the soup, while the dipping sauce comes second.

Ingredients

Main ingredients: 1000g butter, 500g rapeseed oil. Red soup base. Production process:

1. Mix butter and rapeseed oil evenly and heat until 80% hot, then remove from the fire and let it cool down for a while (just when smoke comes out of the pot)

2. When the temperature of the oil drops to 40% hot, add the soaked comfrey and fry until cooked, then remove and discard the comfrey (Note: the comfrey is for good color. When the oil in the pot changes color, you can remove and discard it.) Add the chopped green onion and ginger and fry until fragrant and dry, then remove and discard the green onion and ginger.

Add rock sugar and boil to make sugar color

Add the spicy sauce and heat over low heat for about 20 minutes.

Add spices and continue heating for 10 minutes

Heat Lao Gan Ma spicy sauce for 10 minutes

Add coarsely ground Sichuan peppercorns and green Sichuan peppercorns and heat for 15 minutes. When the spicy taste comes out, add the fermented glutinous rice and mix well. When the water is almost gone, remove from the heat and when it cools to room temperature, you have the base material.

Notes on making red soup base:

Reduce the time according to the heat. Use the lowest heat during cooking, stir while cooking. When the temperature is too high, turn off the heat appropriately, keep small bubbles coming out, and remember not to make it burn.