How to make the spicy hot pot base recipe? How to make spicy hot pot more delicious

There is a delicacy called Malatang, which has many rich dishes and tastes delicious, including three fresh, slightly spicy, spicy, fragrant and spicy, tomato, pickled cabbage, etc. Today, I recommend you to make Malatang by yourself, from the boiling of ingredients to the necessary ingredients to the whole process of making Malatang, so that you can not only eat delicious and enjoyable, but also clean and safe. Interested friends can try it.

Contents of this article

1. Spicy hot pot base recipe

2. What ingredients are in Malatang?

3. How to make Malatang

Spicy hot pot base recipe

Heat oil in a pan, add onions and garlic, stir-fry until fragrant, then add scallions and ginger, stir-fry until fragrant, then remove from the pan. Add chopped chili and stir-fry over low heat, then add Sichuan peppercorns and stir-fry until fragrant. Add white wine and stir-fry for a while, then pour the base and broth into a new pot and boil, finally add dried chili, chicken essence, rock sugar, and salt.

Prepare ingredients: dried chili peppers, green onions, ginger, garlic, onions, oil, peppercorns, fermented black beans, bay leaves, cinnamon, cloves, amomum villosum, cardamom, fennel, terpenes, star anise, white wine, broth, dried chili peppers, chicken essence, rock sugar, and salt.

1. Cut the scallions into sections, mince the ginger, chop the garlic, mince the onion, cut the scallions into sections, and crush the bean paste for later use.

2. Boil water in a pot. After the water boils, add dried chilies and cook for 3 to 4 minutes. Then remove from the water, drain and chop.

3. Soak bay leaves, cinnamon, peppercorns, star anise, cumin seeds, etc. in water for 10 minutes, then drain and set aside.

4. Heat oil in a pan. When the oil is hot, add onions and garlic and stir-fry until fragrant. Then add scallion and ginger and stir-fry until fragrant. Then remove the scallion, ginger, garlic and onion, leaving only oil in the pan.

5. Reheat the oil in the pan, pour in the chopped chili and stir-fry over low heat, then add the Sichuan peppercorns and stir-fry until fragrant.

6. Pour the fermented black beans into the pot and stir-fry slowly. Add the soaked bay leaves, cinnamon, peppercorns, star anise, cumin seeds, etc. and continue to stir-fry.

7. Add white wine and continue to stir-fry on low heat for 10 to 15 minutes, then turn off the heat. Pour out all the fried base ingredients, pour the broth into the pot and add the fried base ingredients.

8. Heat the pot over high heat until the bottom is boiling, then add dried chili peppers, chicken essence, and rock sugar and cook for about 3 minutes. Finally, add appropriate amount of salt and the delicious spicy hot pot base is ready.

What ingredients are in Malatang?

The ingredients in Malatang include: Chinese cabbage, romaine lettuce, lettuce, fish balls, crispy intestines, crab sticks, kelp, vermicelli, potato chips, corn, Chinese chrysanthemum, fish rolls, thousand-layer tofu, duck blood, fish tofu, bacon, lotus root, enoki mushrooms, broccoli, etc.

Meat and meatballs: Taiwanese grilled sausage, baby sausage, bird's nest dumplings, bone-in meat dumplings, shrimp dumplings, cuttlefish slices, corn sausage, tripe, lobster balls, osmanthus sausage, kidney sausage, etc.

Soy products: dried tofu, wide noodles, bean curd, bean skin, gluten, frozen tofu, etc. Others: bean curd sticks, fungus, instant noodles, noodles, etc.

Vegetables: shiitake mushrooms, spinach, baby cabbage, sweet potato chips, bean sprouts, water spinach, konjac, purple cabbage, winter melon, taro, tomatoes, etc.

How to make Malatang

Prepare the ingredients, soak the black fungus, slice the potatoes and yam, and cut the bean curd into strips. Heat oil in a pan, add the hot pot base and bean paste to make red oil, add the onion, ginger and garlic and stir-fry until they are tasty. Then add 500 ml of water, bring to a boil, add the prepared ingredients, and simmer for 5 minutes before serving.

Prepare ingredients: coriander, fungus, yam, enoki mushrooms, bok choy, potatoes, bean paste, salt, chicken essence, onion, ginger and garlic.

1. Soak the fungus, peel the yam and potato, cut into thin slices, tear the bok choy and set aside.

2. Heat oil in a pan, add hot pot base and bean paste, stir-fry until red oil comes out. Add onion, ginger and garlic and continue to stir-fry until it is tasty.

3. Add 500 ml of water to the pot, bring to a boil over high heat then turn to low heat, add salt and chicken essence.

4. Add fungus, yam, potatoes and other ingredients into the pot and simmer for 5 minutes. The delicious spicy hot pot is ready to be served.