Mala Tang: It is a street snack, and its form is roughly the same as that of the fried stalls on the streets of Nanchang, but in a different way. Put a big pot on the stove, and put all kinds of strung chicken offal, beef offal, small intestine, large intestine, small stomach and all kinds of meatballs, including fish balls, meatballs, powder pills, dried tofu and so on; Add the boiled soup stock to the pot, and then, you can apply some seasonings at will, such as hemp, spicy, hemp, spicy and spicy, which are cheap and have different tastes. So it is commonly known as "street mala Tang".

Second, the mala Tang formula | clear soup pot bottom

Mala Tang is a street snack, and its form is roughly the same as that of the fried stalls on the streets of Nanchang, but its cooking method is different. Put a big pot on the stove, and put all kinds of skewered chicken offal, beef offal, small intestine and large intestine, as well as all kinds of fish balls, meatballs, pink balls, dried tofu and so on; Put the boiled soup stock in the pot, and then you can apply all kinds of seasonings at will, including hemp, spicy, hemp, spicy and spicy, which are cheap and have different tastes. But many diners can't eat spicy and mala Tang, especially in Jiangsu and Zhejiang provinces. Although Sichuan cuisine has become popular in recent years, there are still a few diners who maintain their traditional tastes, so the mala Tang formula has also developed a clear soup pot bottom with distinct salty and fresh taste, which is called the white soup formula. The beauty and attraction of clear soup malatang lies in its umami flavor, which is also the most critical part of making clear soup malatang, so the quality of the original soup is directly related to the quality of clear soup malatang. To make the original soup well, first of all, we should use high-quality condiments, such as douban (Pixian douban is the best), douchi, fermented glutinous rice juice, ginger, garlic, refined salt, fermented glutinous rice, cooking wine, sesame oil, pepper, rock sugar and five spices. The taste can be slightly light, and the soup is milky white, mainly with fresh flavor, which fully shows the delicious food itself.

Broth hot spicy dip guodi

Formula: chicken essence 30g, monosodium glutamate 20g, salt 10g, pepper 15g, jujube 10g, medlar 5g, garlic 10g, ginger slices 5g (peeled), chicken oil 50g, tomatoes 4g, delicacies (sheep blood bacteria, cattle). Chop 20 grams of Angelica sinensis and 20 grams of Codonopsis pilosula into granules and put them in the bottom of the white soup pot, which has a particularly good effect.