1. Make the broth

Prepare the materials:

2 chicken racks, 2 beef shanks, 50 kg water, 200 g Huadiao wine, 100 g ginger, 300 g green onions

Production steps:

1. Clean the ingredients. The most crucial thing in making soup is to clean the ingredients thoroughly. Do not leave any blood foam or other things that affect the taste of the soup. The chicken racks and beef shanks you bought must be handled carefully. We handle the chicken racks and beef shanks a little bit, remove some grease from the chicken racks, and then break the beef shanks. After handling, soak them in clean water for about 3 hours (soaking helps to clean up the blood)

2. After soaking, we remove the chicken rack and beef shank bones and rinse them repeatedly until there is no apparent blood. Then we wash the green onion and ginger, cut the ginger into thick slices, and tie the green onion into tiny knots for later use.

3. Start blanching. Put clean water in a pot, then put in the chicken rack and beef shank, ginger slices, scallion knots, and Huadiao wine, then boil over high heat. After blanching, wash the chicken rack and beef shank, rinse them several times, clean the oil foam, and drain the water.

4. Take a soup bucket, put in 50 kg of water, then put in the drained chicken racks and beef shank bones, bring to a boil over high heat, then boil for about 20 minutes, then turn to low heat and simmer for 6-8 hours to get the broth.

Tips:

When making broth, blanch it in water in advance, but when the soup is boiled, a little blood foam will still be cooked out, so we must pay special attention. While cooking the soup, some floating foam that looks unclean should be cleaned up in time so that the broth can be more mellow.

2. Stir-fry the base
 

Stir-frying the base ingredients is crucial in making malatang because all the fresh and fragrant malatang comes from this special stir-fried ingredient. It is also the core of many malatang restaurants and the focus of the differences in the flavors of malatang in each restaurant.

Prepare the ingredients:

Spices:

3 grams of white button, 3 grams of cardamom, 1 gram of clove, 1 gram of Sannai, 2 grams of Amomum villosum, 2 grams of cumin, 3 grams of fragrant fruit, 3 grams of cinnamon, 2 grams of gardenia, 2 grams of licorice, 2 grams of Paicao, 3 grams of old button, 3 grams of sweet myrtle, 2 grams of bibo, 3 grams of tangerine peel, 3 grams of lemongrass, 3 grams of bay leaves, 3 grams of star anise, 2 grams of thyme, 2 grams of vanilla, and 4 grams of fennel.

Seasoning:

500 grams of Pixian bean paste, 200 grams of fermented black beans, 250 grams of peppercorns, 250 grams of Sichuan peppercorns, 200 grams of ziba chili peppers, 200 grams of rock sugar, 150 grams of white wine, 150 grams of ginger, 100 grams of onion, 100 grams of garlic, 1500 grams of butter, 1000 grams of rapeseed oil, 500 grams of lard, 350 grams of pork bone broth, 50 grams of Ajinomoto, 30 grams of ethyl maltol, 20 grams of hot pot fragrance agent, 50 grams of MSG, 100 grams of chicken essence, and appropriate amount of table salt.

Production steps:

1. First, let's process the prepared ingredients. Wash the onions, ginger, garlic, etc., cut the ginger into thick slices, tie the onions into knots, peel and wash the garlic, then break all the spices into large pieces and put them into the spice bag. Soak the whole spice bag in boiling water for 20 minutes, then drain the water and set aside.

2. Heat a wok and add the prepared rapeseed oil. When the rapeseed oil is 30% hot, add butter and lard, boil until melted, add the prepared onion, ginger, and garlic, turn to medium-low heat, and fry until browned. Then remove the spice residue, then add Sichuan peppercorns, Sichuan peppercorns and all the spices that have been drained of water; keep frying over low heat until fragrant, then add the fermented black beans and stir-fry for 2 minutes.

3. Add the ciba peppers stir-fry until the ciba peppers are free of moisture, then add the bean paste, slowly stir-fry until red oil comes out; add the rock sugar and slowly stir-fry until it melts, then add the white wine and stir-fry until there is no moisture, then add the pork bone soup, simmer on low heat for about 5 minutes, then turn off the heat, finally add the hot pot fragrance agent, ethyl maltol, Ajinomoto, MSG, chicken essence, edible salt, etc., stir evenly with a spoon. Put the fried base ingredients into a container and let it cool.

Tips:

When frying the base ingredients, you must be careful not to burn them. All the delicious food will not be so beautiful if it is added with a burnt smell, so be sure not to burn the base ingredients. Otherwise, all your efforts will be well-spent. Therefore, when you can, pay attention to the heat, keep it on low heat throughout the process, and remember to stir-fry constantly.

3. Make the soup base
 

Boiling the base soup is a crucial third step in making Malatang. As we know, Malatang is made by putting the ingredients into the base soup, cooking them, and then taking them out. So base soup is used to cook the ingredients and add them when serving the food, and it is also essential.

Prepare the ingredients:

Two catties of boiled broth and fried base

Production steps:

Put the cooked soup stock on high heat and bring it to a boil. After it boils, add the fried base ingredients, stir evenly, then turn to low heat and simmer for about 20 minutes. After the base soup is cooked, you can add salt, MSG, chicken essence, and other seasonings according to your taste.

Tips:

After mixing the base ingredients and broth, we can add some seasonings according to different tastes, but remember to add only a little. For example, don't add too much MSG; it will make it bitter. In addition, if the soup is not salty enough, add table salt directly into the soup.

4. Preparation of Malatang Ingredients

To make Malatang, we also need to prepare some small ingredients. For example, some customers like spicy food after it is out of the pot, so we have to prepare chili oil separately for customers to add. In addition, sesame paste is added according to customer needs after it is out of the pot. In addition, mashed garlic, vinegar, etc., must be specially processed. Let's take a look at it in detail below.

1. Cook chili oil

1 jin of rapeseed oil, 50g of crushed peanuts, 50g of Aoyanqi oil powder, a little salt, and 1 jin of chili powder. Put the chili powder in a stainless steel container, add crushed peanuts, Aoyanqi oil powder, salt, and mix well. Pour the oil into the pot and heat it to about 180 degrees. Then, use a spoon to scoop the oil onto the chili powder. Stir the chili powder while pouring the oil so that the chili powder is evenly heated.

2. Making sesame paste

It is simple to prepare this sesame paste. The ingredients used are also straightforward, such as soybean oil for cooking, sesame paste bought from the supermarket, and some edible salt, monosodium glutamate, chicken essence, crushed peanuts, and sesame oil, all common in life. The cooking method is also relatively simple. Put the sesame paste you bought into a larger container, and then add soybean oil in batches until the sesame paste becomes thin. Then, add appropriate amounts of edible salt, monosodium glutamate, chicken essence, crushed peanuts, and sesame oil, and stir well.

Tips:

Chili oil and sesame sauce are indispensable for eating malatang, especially for friends who love spicy food. The taste should be tangy, and a bowl of bright red malatang is beautiful. But you should pay attention when you make it. When making chili oil, you can choose two more types of chili, such as chili for flavor and chili for spiciness. Add a little white sugar when making chili oil to soften the spiciness and dryness of the chili.