What is the recipe of authentic mala Tang?

Ingredients: 3 kg butter, 2 kg salad oil, 0 kg Pixian watercress 65438+ liquor, 50 g fermented grains, 20 g Ziba sea pepper, ginger 1, garlic 1, pepper 1.5 douchi 65438, Yibin/kloc.

Spice formula: 5g of Tsaoko, 5g of Rhizoma Kaempferiae, 3g-5g of clove, 3g-5g of Amomum villosum, 5g of fragrant fruit, 5g of cinnamon, 5g of licorice, 5g of branches, 5g of lawn mowing, 5g of Gan Song, 5g of dried tangerine peel, 5g of citronella, 5g of star anise, 5g of fragrant leaves, 5g of groundsel and 8g of vanilla.

Before frying, cut the spices into 2-inch knots and soak them in warm water for about 20 minutes until the peppers are soaked. Prepare 2 woks, and put 9 samples (watercress, green onion, ginger mash, garlic 25g, broken rice, yam and lobster sauce rock sugar) into one wok and mix well.

In another pot, add 3kg butter to boil, then add salad oil and heat to 70-80%. Spoon the oil onto the evenly stirred watercress, and stir while pouring the oil to prevent the watercress from coking. Then put the watercress on the fire and cook it on medium heat for about 10 minutes. When watercress is quick-drying and moist, stir-fry it with high fire and cook it with low fire. Add the soaked spices until the moisture of each raw material is basically dry, and continue to stir-fry until the raw materials are soaked for 9 minutes, and stir-fry for 5- 10 minutes.

Hanging soup: As the saying goes, "No chicken is not fresh, no duck is not fragrant, and no bone is not thick", so when hanging white soup, we must pay attention to the collocation of raw materials to ensure the delicious soup.

It is characterized by milky white, positive taste and thick consistency.

An old hen, an old duck, pig bone 1.5 kg, crucian carp 4 kg (be sure to wrap the soup with gauze).

Hanging soup technology

1 Soak the raw materials in cold water 1 hour, so that the nutritional components in the raw materials are in doubt and the soup is delicious. 3 Add ginger and onion cooking wine and pepper granules when hanging soup. 4 Fill it with water at one time. If the water is boiling, just add boiling water and rush into the soup pot. It is forbidden to add cold water to the soup pot. 5 often make bubbles.

For the pot: it is generally recommended to use a 4:6 pot, that is, 4 points for clear soup and 6 points for oil.

Ingredients: ginger 50g garlic 50g salt 15g monosodium glutamate 50g chicken essence 50g pepper 5g rice wine 75g sugar 15g mash 10g dry pepper 40g pepper 25g old oil 5kg fresh soup 3kg.

Remember: adjust the taste first, then put the color masterbatch. Zanthoxylum bungeanum and dried capsicum are put with old oil and color masterbatch before they are put.