The Ultimate Recipe for Authentic Taiwanese Malatang

1. Base Formula

Spices:

• 3g White cardamom

• 3g Cinnamon

• 1g Cloves

• 1g Trichosanthes

• 2g Amomum villosum

• 2g Cumin

• 3g Fragrant fruit

• 3g Cinnamon (another measurement?)

• 2g Gardenia

• 2g Licorice

• 2g Paicao

• 3g Old kombucha

• 3g Spikenard

• 2g Fenugreek

• 3g Tangerine peel

• 3g Lemongrass

• 3g Bay leaves

• 3g Star anise

• 2g Thyme

• 2g Vanilla

• 4g Cumin

Seasonings:

• 500g Pixian bean paste

• 200g Tempeh

• 250g Green peppercorns

• 250g Sichuan peppercorns

• 200g Zhiba pepper

• 200g Rock sugar

• 150g White wine

• 150g Ginger

• 100g Green onion

• 100g Garlic

• 1500g Butter

• 1000g Canola oil

• 500g Lard

• 350g Pork bone soup

• 50g Ajinomoto

• 50g MSG

• 100g Chicken essence

2. Production Process

1: Heat a pot and combine the butter, canola oil, and lard over medium heat until melted. Increase the heat and add onions, ginger, and garlic, sautéing until fragrant. Remove from heat.

2: Add Sichuan peppercorns and green Sichuan peppercorns to the pot, stir-frying for 2 minutes. Then, add black beans and spices, continuing to stir-fry for about 5 minutes.

3: Incorporate the bean paste and chili powder, stirring over medium heat for about 15 minutes until the bean paste develops a deep red color.

4: Pour in the pork bone soup and rock sugar, stirring for another 10 minutes. Next, add the white wine and stir until the liquid evaporates. Turn off the heat, then add Ajinomoto, MSG, and chicken essence, mixing well.

5: After cooling completely, cover the mixture with plastic wrap and let it sit for 24 hours before using.

Spice Preparation: Mix all spices without grinding them too finely; larger pieces are fine. Combine the spices with the base ingredients before stir-frying slowly and continuously over low heat for over 30 minutes until fragrant. Take care not to burn the mixture!

Final Touch: Use 2 kg of the fried base ingredients to simmer in 100 kg of water for Malatang soup, cooking for another 30 minutes. The stock can be adjusted according to preference, and leftover base ingredients can be stored in the refrigerator for later use.

3. Malatang Soup Base

Ingredients:

• 100 kg Water

• 500g Salt

• 200g Huadiao wine

• 300g Chicken essence

• 200g Monosodium glutamate

• 200g Rock sugar

• 600g Milk powder (optional, regular)

• 250g Pickled pepper

• 80g Green peppercorns

• 100g Pepper

• 3 pounds of Butter

• 2 pounds of the prepared base

• 2 Chicken skeletons

• 2 Beef bones

• 300g Green onions

• 100g Ginger

Soup Production:

1. Wash and crack the beef bones; soak them in cold water for over 40 minutes. Add 100 kg of water to a soup pot and heat to 45 degrees Celsius.

2. Stir in the milk powder.

3. Add green peppercorns, pickled peppers, pepper, beef bones, butter, and chicken carcasses. When the temperature reaches 90 degrees, introduce onions, salt, ginger, Huadiao wine, rock sugar, monosodium glutamate, and chicken essence. Optionally, place base ingredients in a gauze bag.

4. After boiling, simmer on low heat for about an hour and a half, skimming off any foam that appears. Clean up the residue, and your soup base is complete!

4. Production of Small Ingredients

Secret Chili Oil:

• 1 pound Canola oil

• 50g Crushed peanuts

• A pinch of salt

• 1 pound Chili powder

Combine chili powder, crushed peanuts, and salt in a stainless steel container. Heat the canola oil until it exceeds 200 degrees Celsius, then pour the hot oil over the chili powder mixture and stir to evenly coat.

Secret Sesame Paste:

• 1 pound Sesame paste

• Soybean oil (to thin)

• 12g Salt

• 15g MSG

• 15g Chicken essence

• 30g Crushed peanuts

• 10g Sesame oil

Gradually add soybean oil to thicken sesame paste while mixing thoroughly, then incorporate the other ingredients until combined.

Secret Green Pepper Oil:

• 40g Green Sichuan peppercorns

• 16g White sesame seeds

• 16g Sichuan peppercorns

• 600g Soybean oil

Grind the green Sichuan peppercorns and Sichuan peppercorns into a powder. Heat the soybean oil and add both powders and sesame seeds. Simmer over low heat for about 20 minutes before transferring to a bowl to cool.

5. Ingredients in Bowl

For 100 Bowls:

• 1500g Minced garlic

• 750g Chicken essence

• 500g Sesame oil

• 250g MSG

• 20g Ajinomoto

Mix well in a suitable container. For each bowl, add:

• 30g Garlic sesame oil

• 10g Green pepper

• 10g Vinegar

Serving Tips: Guests can customize their bowls by adding:

• 2 tablespoons of oil

• 2 tablespoons of sesame paste

• 2 tablespoons of peanut butter

• 1 tablespoon of sugar

Finally, finish each bowl with two spoons of soup base to enhance the overall flavor.