Boutique Malatang
The dinner I want to make today is Malatang. The seasonings and spices you will make at home are much more fragrant and clean than the ones outside... So housewives (husbands) also came to take a look as a reference. I learned this specially for my wife... (Make sure that the fragrance circulates in the room for a week and the smell is dispersed.) The production process is as follows:
Recipe Recommendations
- bone soup 1 bag
- butter 100 grams
- salad oil 100 grams
- dried chili 100 grams
- laojiang 1 small piece
- garlic 6-merous
- liquor 2 tablespoons
- wolfberry fruit 10 capsules
- pepper 50 grams
- white sugar 3 tablespoons
- rock sugar 15 grams
- tangerine peel 1 block
- grass fruit 2 pieces
- fennel 15 grams
- octagonal 3 capsules
- kaempferol 1 capsule
- cinnamon 1 piece
- geranyl 3 tablets
- clove 3 capsules
- salt 2 teaspoons
- MSG 1 teaspoon
- white pepper 1/2 teaspoon
- soy sauce 2 tablespoons
Steps for Boutique Malatang
1
Divide 1 piece of tangerine peel, 2 pieces of tsaoko, 15 grams of cumin, 3 pieces of star anise, 1 piece of kaempferia, 1 piece of cinnamon, 3 pieces of fragrant leaves, 3 pieces of cloves, and 10 pieces of wolfberry fruit
2
Pour the salad oil into the pan and heat it up, then add the dried peppers, stir-fry the pepper and all the spices until fragrant, then remove it for later use, pour the white sugar into the oil pan and stir-fry over low heat, and add the flattened shallots, ginger slices and garlic. After stir-fry the onions and garlic until they are slightly yellow, add all the spices (if you have time, you can use the cooking machine to break up the fragrance) and stir fry together, then add the Sichuan bean paste and stir well. At this time, add white wine, soy sauce and butter and stir fry together.