Authentic Chongqing Mala Tang: A Step-by-Step Guide

Mala tang recipe-1

1/2 catty of rapeseed oil, 1/2 catty of lard, 1/2 catty of butter, 2 taels of peppercorns, 4 taels of dried chili peppers, 1 bag of Pixian bean paste, 2 taels of rock sugar, 1/2 catty of ginger, 1/2 catty of garlic, 5 grass fruits, a little fennel, 25 cloves, 5 small pieces of cinnamon, 1 tael of chicken essence.

Mix the three oils - add rock sugar and stir-fry until melted - add Pixian bean paste and stir-fry until fragrant (at least half an hour), do not carbonize the sugar, otherwise it will taste bitter - stir-fry the rest (except Chinese medicine) together, wait for the ginger and garlic to taste - divide into 5 pots - add water (bone soup is best) - add Chinese medicine in equal parts and boil for half an hour.

Malatang recipe - 2

250g butter, 100g vegetable oil, 150g Pixian bean paste, 50g Yongchuan bean paste, 10g rock sugar, 5g Sichuan pepper, 2g pepper, 30g dried chili, 20g fermented glutinous rice juice, 20g Shaoxing wine, 10g ginger rice, 100g refined salt, 10g grass fruit, 10g cinnamon, 10g Paicao, 10g white mushroom, 250g chili powder, 1500g fresh soup

Put the wok on high heat, add cooking oil, and heat it to 60% cooked; add Pixian bean curd (first finely chopped) and fry until crispy; quickly add ginger and pepper and stir-fry until fragrant, then add fresh soup immediately. Then add pounded black beans, finely ground rock sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried chili, grass fruit, and other condiments. After boiling, remove the foam to make brine.

Spicy hot pot recipe - 3

Seasonings: Sichuan pepper, Sichuan pepper, star anise, cinnamon, cold ginger, bay leaf, grass fruit, meat buckle, white sugar, dark soy sauce, bean paste, ginger, green onion

Main ingredients: tender chicken legs, squab (two, depending on the amount of soup), pork bones, chicken bones, lamb bones, buffalo meat, buffalo tripe

Oil used: lard, beef tallow, rapeseed oil

Preparation: Add an appropriate amount of rapeseed oil; the oil temperature is 60%; add white sugar and stir-fry until it flows into a lake shape; wait for the oil temperature to rise to 90%, and add tender chicken legs, wait until the color becomes bright red and slightly heavier, add broth, cook for a while, add beef tallow, lard, chicken bones, lamb bones, buffalo meat, Sichuan pepper, star anise, cinnamon, cold ginger, meat buckle, bay leaf, grass fruit, a little dark soy sauce, and simmer over low heat. In another pot, add vegetable oil and stir-fry bean paste to make it fragrant; add minced ginger; wait until the meat is rotten and the soup is colored; remove the odor three times, and the soup is ready.

Accessories: Enoki mushrooms, coriander, bamboo shoots, etc. (There are many kinds of ingredients in Changsha, including all types of meat and vegetables)

Seasoning: stir-fry with mashed garlic or sesame oil

Malatang preparation method and steps

Malatang is a lower-grade hot pot variety. It is a "snack type" in Sichuan hot pot. It is mainly sold in night markets at dusk or night. It has an intense spicy flavor and is economical and affordable. It is primarily suitable for spring and autumn operations. Seasoning: 20 jin of butter; 5 jin of vegetable oil; 4 jin of Pixian sauce; 2.5 jin of chili pepper; 2 jin of Sichuan pepper; 2 Liang of rock sugar; 1 jin of ginger; 0.5 jin of onion; 0.1 jin of star anise; 0.5 Liang of licorice; 0.5 Liang of galangal; 1 Liang of cinnamon; 1 Liang of the bay leaf; 20 grams of smilax glabra; 0.8 liang of a white button; 0.5 Liang of fragrant fruit; 0.5 Liang of sand ginger; 0.7 Liang of lithospermum officinale; 0.3 Liang of clove; 0.5 Liang of gardenia; 0.6 Liang of cardamom; 2 bottles of miso; 1 bag of 100 grams of fermented black beans; 0.5 Liang of pepper.

Method:

①Chop the Pixian sauce into small pieces, remove the stems of the dried chili peppers, cut them into sections, wash them with clean water, and soak them thoroughly with clean water; peel the ginger, loosen it, and soak it with the dried chili peppers, then mince it with a meat grinder, add the ginger when mincing, and crush the rock sugar for later use. Cut the scallion and ginger into pieces for later use; soak the lithospermum thoroughly and cut into small pieces for later use; soak all kinds of spices in water for later use; mix the two kinds of oil evenly and heat until 80% hot; remove from the fire and cool to 40% hot for later use; chop the black beans into puree, mix the bean paste, chili puree, and black bean puree evenly to make spicy sauce for later use.

② Add oil to a clean pot and heat until 40% hot. Add the soaked lithospermum and fry until it is fragrant; remove it and put it away. Add the scallion and ginger pieces and fry until fragrant and dry. Add rock sugar to melt the sugar color, add spicy sauce, and heat on low heat for about 1.5 to 2 hours; add spices and continue heating for 0.5 hours; add pepper powder and heat for 15 minutes; wait for the spicy taste to come out, add the glutinous rice and stir evenly, remove from the fire when the water is almost gone, and get the base material when it cools to room temperature.

⑴ Raw materials: The raw materials that can be put on bamboo sticks are standard, but some, such as vermicelli, wide noodles, and kelp shreds, cannot.

⑵Preparation method: Use the mixing pot form: spicy soup = white fresh soup + base material + red oil + pepper oil + seasoning = 3:2:2:2:1

⑶White fresh soup is generally stewed with fewer bones and more glutinous rice and yam to make a white and fresh soup. No spices are usually added to the fresh soup during production; the base material mainly highlights the spicy flavor, and the fresh fragrance is lighter.

⑷Seasoning: Commonly used salt, monosodium glutamate, chicken essence, chopped green onion, ginger slices, garlic slices, cooking wine, pepper powder, and shrimp skin/shrimp; the spicy flavor can be adjusted appropriately according to different tastes. If the taste is not achieved by adding only the base material, some chili and pepper oil can be added.

Tip:
The operator added salty and fresh white soup because some people have a lighter taste for spicy and spicy soup. That is, white soup = fresh soup + seasoning. Fresh soup is the same as spicy soup. Seasoning: salt, monosodium glutamate, chicken powder, chopped green onion, sliced ​​ginger,  ​​garlic, cooking wine, pepper, tomato, coriander, a little sesame, chicken oil, dried shrimp/shrimp. (Malatang in bowls); Spicy soup: put the bones clean in a soup tube and heat them; add the medicine bag made of glutinous rice and Chinese yam powder, stew until the soup turns white, add the spice bag and stew until it becomes thick, add salt, cooking wine, chicken powder, remarkable base (you can add the cooked ingredients in the base to the soup, and only add bean paste and other ingredients to make red oil, chili oil; pepper oil to stew until the flavor is strong, then adjust the heat to keep the soup slightly boiling). Ingredients can be blanched: vermicelli, vermicelli, river noodles, kelp, rapeseed heart, mung bean sprouts, cabbage rolls, chicken shreds, clean pork shreds, tofu puffs, etc. When eating, the guests first choose the ingredients, put them in a bowl after blanching, pour the spicy soup on them, sprinkle with fried peanuts, shredded or diced pickled mustard tuber, sliced green onion, coriander segments, and drizzle with sesame oil.