Mala Tang is responsible for arranging and providing: seasoning: Sichuan pepper, pepper, star anise, cinnamon, cold ginger, fragrant leaves, tsaoko, meat buckle, sugar, bean paste, ginger and onion. Ingredients: tender chicken leg, squab (two depending on the amount of soup), pig bone, chicken bone, sheep bone and buffalo belly oil: when the color is bright red and slightly heavy, add broth, cook slightly, and add butter, lard, chicken bone, sheep bone, buffalo, Sichuan pepper, star anise, cinnamon, cold ginger, meat buckle, fragrant leaves, tsaoko and a little soy sauce. Another pot, put the vegetable oil, stir-fry the bean paste to smell, and put the Jiang Mo; When the meat is rotten and the soup is colored, the last three times to remove the fishy smell, the soup is ready. Accessories: Flammulina velutipes, coriander, green bamboo shoots, etc. (There are many kinds of ingredients in Changsha, and all kinds of meat dishes are available.) Accessories: stir-fried garlic or sesame oil mixed juice. Ingredients of mala Tang recipe: tofu fish balls, broccoli, cauliflower, crab meat, shrimp, fungus salad, pepper and onion sauce. Practice: 1 Wash the dishes above and string them together. 2. Heat in a pot and pour in a little oil. When the oil is hot, add pepper (fried pepper oil), add white water (or broth), and then add onion and ginger. 3 after the water is boiled, add the Chili noodles (I added a package of hot and sour noodles seasoning; ) How to make homemade "Mala Tang": Buy a packet of your favorite Mala Tang flavor, cook it for 4 ~ 8 minutes, and then put it into the ingredient bag to eat. Its main ingredients are rice noodles, rice noodles, vermicelli and so on. Is prepared from rice, taro powder, potato starch, etc. Its ingredients are vegetable bags and seasoning bags. In addition to the "spicy" flavor, there are three flavors, chicken flavor, fat sausage flavor, fish flavor, braised flavor and so on. In addition to ordinary brewing, it can also be cold. The ingredients of mala Tang base soup are vegetable oil 200g (about 135g), lard 100g, bean paste 30g, pickled pepper 30g, pickled pepper 40g, garlic cloves10g, ginger 50g, pepper 15g, sugar 25g and refined salt 6505 g. Add 500g chicken soup or duck soup. Put the wok on fire, heat the vegetable oil, soak ginger slices, pickled peppers, bean paste powder and ginger (beaten) for a few times, drain the remaining oil, add lard, garlic cloves and pepper for a few times, pour chicken soup or duck soup, cook for 10 minute, and then add sugar and pepper. Sichuan mala Tang recipe 1 Seasoning: Sichuan pepper, Sichuan pepper, star anise, cinnamon, cold ginger, fragrant leaves, tsaoko, meat barrel, white sugar, soy sauce, ginger and onion Ingredients: tender chicken legs, squab (two depending on the amount of soup), pig bones, chicken bones, sheep bones and buffalo belly oil. When the color is bright red and slightly heavy, add the broth, cook it slightly, add butter, lard, chicken bone, sheep bone, buffalo, Sichuan pepper, star anise, cinnamon, cold ginger, meat button, fragrant leaves, tsaoko, a little soy sauce, and simmer. Another pot, put the vegetable oil, stir-fry the bean paste for fragrance, and put the Jiang Mo; After the meat is rotten and the soup is colored, the fishy smell is removed for the last three times. The soup is made into auxiliary materials: Flammulina velutipes, coriander, green bamboo shoots, etc. There are many kinds of ingredients in Changsha, including all kinds of meat dishes. Accessories: stir-fried garlic paste or sesame oil with sauce. Sichuan Mala Tang Formula 2 Ingredients: Tofu Fish Ball, Broccoli, Crab Meat, Shrimp, Auricularia Salad, Pepper, and Onion Oil Sauce Practice: 1 Will be washed and strung together. 2 Heat them in a pot, pour in a little oil, add pepper (fried pepper oil) when the oil is hot, add white water (or broth), and then add onion and ginger. 3 after the water is boiled, add the Chili noodles (I added a package of hot and sour noodles seasoning; ) 4 you can rinse it. . .