How to make and recipe for mala tang.

Sichuan-style Spicy and Delicious Stir-fry This is similar to Hot Pot and also somewhat similar to stir-fried vegetables, suitable for small groups to eat, so the making of spicy and delicious stir-fry is also similar to hot pot.Ingredients You don't need to be too rich, so the making of spicy and delicious stir-fry will also be simpler. Now let's take a look at the making and ingredients of spicy and delicious stir-fry.

Making spicy and delicious stir-fry

Preparing ingredients

Potatoes，Sweet potatoesVermicelli，Broccoli Dried meat,Canned meat, Chili Scallions, Ginger,Garlic, Cilantro,Black Wood ears,Hot pot base, Lotus root,Slices, sugar, Soy sauce,Sesame oil,，Doubanjiang Sauce,As needed. Steps 1. Cut potatoes into slices,

Red sweet potato noodles

into strands, soak in water, wash and cut vegetables;2. Cut canned meat into slices, dried meat, chili peppers into segments, scallions into flower shapes, ginger and garlic into minced pieces; 3. Chop cilantro into minced pieces,

Black wood ear

Soak, heat a little oil in the pot, add scallions, ginger, garlic and dried chili peppers to sizzle;4. Then add Doubanjiang, cook with hot pot base, add sugar to adjust the taste; 5. After stir-frying, add appropriate amount of water, add soy sauce, and put ingredients in according to maturity;

6. Canned meat, meat balls,

Lotus root

Potato slices,Vermicelli, wood ears, broccoli, etc. Boil and serve, add cilantro.，Making spicy and delicious stir-fry Preparing ingredients

Kelp

A small amount,

Small white Cabbage, scallions and ginger,Fish balls,Black wood ear, Doubanjiang, Vermicelli, sesame oil, garlic, a little oil.Steps 1. Soak kelp and wood ear in advance, steam kelp in a pot for half an hour, cut and set aside; 2. Chop scallions, ginger and garlic, fish balls and meat balls, wash and cut vegetables;

3. Heat a little oil in the pot, add scallions, ginger and garlic to sizzle, then add to cook;

4. Then add Doubanjiang, stir-fry, then add appropriate amount of water, add kelp, wood ear, fish balls and vermicelli;5. After boiling, add easy-to-cook vegetables such as cabbage, cook and serve, can also be eaten like hot pot. Making spicy and delicious stir-fry

Preparing ingredients

Shrimp balls, meat balls, fish balls, frozen

Tofu

and

Bean sprouts, black wood ears, 100 grams each, oil, salt, scallions and ginger,

Fish balls, black wood ear, Doubanjiang,

Vermicelli, sesame oil, garlic, a little oil.Steps 1. Soak kelp and wood ear in advance, steam kelp in a pot for half an hour, cut and set aside; 2. Chop scallions, ginger and garlic, fish balls and meat balls, wash and cut vegetables;

3. Heat a little oil in the pot, add scallions, ginger and garlic to sizzle, then add to cook;

4. Then add Doubanjiang, stir-fry, then add appropriate amount of water, add kelp, wood ear, fish balls and vermicelli;

5. After boiling, add easy-to-cook vegetables such as cabbage, cook and serve, can also be eaten like hot pot.in a pot for half an hour, cut and set aside; 2. Chop scallions, ginger and garlic, fish balls and meat balls, wash and cut vegetables;

3. Heat a little oil in the pot, add scallions, ginger and garlic to sizzle, then add to cook;4. Then add Doubanjiang, stir-fry, then add appropriate amount of water, add kelp, wood ear, fish balls and vermicelli; 5. After boiling, add easy-to-cook vegetables such as cabbage, cook and serve, can also be eaten like hot pot.

Authentic Spicy and Delicious Stir-fry Preparing ingredients Meat: 50g rabbit waist, 50g beef tripe, 50g eel, 50g pork throat, 50g canned meat,

Duck tongue 30g;

Vegetables: 80g lotus root,

Cucumber 80g,Pumpkin 50g, 50g dried mushrooms, Tofu sticks 50g, 80g cabbage,

Chives 50g;Seasonings: 250g vegetable oil, 100g cooking oil, 150g Doubanjiang, 50g Dried beans, 10g ice sugar,Sichuan peppercorns 5g, 2g black pepper, 30g dried chili, Sweet rice wine 20g, 20g Shaoxing wine, 10g ginger,Salt 100g, 10g fragrant grass, 10g cinnamon, 10g star anise, 10g white cardamom, 250g chili powder, 1500g fresh soup. Steps 1. Make Broth: heat a pot to a strong flame, add chopped vegetables, when the oil is 6 mature, add chopped Doubanjiang, stir-fry, then immediately add fresh soup.Then add of dried beans, finely ground ice sugar, vegetable oil, sweet rice wine,,, Black pepper, dried chili, fragrant grass,

and.After boiling, remove the foam, ready. 2. Prepare the main ingredients: wash the vegetables, rabbit waist, beef tripe, eel and duck tongue, cut into 2cm long and wide cubes;The beef throat, pork throat and beef tripe are cut into about 4cm cubes. Canned meat is cut into about 4cm cubes.Wash and string the vegetables into about 30-40cm long. 3. Boil: heat the hot pot water to a small boil, use the skewers to cook the various vegetables according to the maturity of each dish;4. Dip: put the cooked vegetables in a plate with chili powder and cooked salt, and eat according to your own preference. You can dip or not dip, and eat as much or as little as you like.

Method Steps

1 Prepare the Broth: Place a wok over high heat. Add cooking oil and heat until it is almost smoking. Add finely chopped doubanjiang (fermented broad bean paste) and stir-fry until fragrant. Immediately add ginger, star anise, and other spices.Next, add finely chopped fermented bean curd (douchi), finely granulated sugar, lard, sweet rice wine (luo zhao jiu), cooking wine, salt, black pepper, dried chili peppers, and other seasonings. Bring to a boil and remove any foam. The broth is ready.2 Prepare the Main Ingredients: Wash the lap cheong (Chinese sausage), rabbit meat, eel, and duck intestines, and cut them into 2cm square pieces. Cut the beef tripe and pork throat into approximately 4cm square pieces. Cut the luncheon meat into thin slices approximately 4cm square.

Cut the vegetables into thin slices approximately 3cm long. Using clean bamboo skewers, thread the various ingredients into bundles of approximately 30-40 grams.3 Blanching: Place the broth in a wok and bring to a gentle simmer. Blanch the various ingredients using the bamboo skewers. Cook each ingredient according to its desired doneness.4 Serving: Place the blanched ingredients in a bowl with chili flakes and stir-fried soy sauce. Serve with chili and salt to taste. You can choose to dip the ingredients in the sauce or not, and the amount is up to you.

3. Blanching: Place the steaming pot over high heat, maintaining a gentle simmer. Use bamboo skewers to blanch various dishes according to their individual cooking requirements.

4. Dipping: Heat-cooked, fully-prepared dishes are placed in a bowl with chili powder and fried salt. Dip and eat according to your preference. Either dip or not, either a lot or a little, is up to you to decide.