![The famous snacks in the periphery of Chengdu are spicy and fragrant [Malatang]](/update/images/foods/7/1207/1207/1653419020_989535.jpg_s.jpg.webp "The famous snacks in the periphery of Chengdu are spicy and fragrant [Malatang]")
The famous snacks in the periphery of Chengdu are spicy and fragrant [Malatang]
Features: spicy, mellow and refreshing, with endless aftertaste& Quote; Malatang " Also called "e; Fragrant "e;, It is another form of Sichuan hotpot; Small hot pot;, Different from hot pot, the raw materials must be strung with bamboo sticks, and then eaten after being scalded in the pot. You can also dip in dried chili and other dishes. In addition, Malatang only has red pot brine (spicy flavor) instead of white pot bottom. Also, "e; Malatang " The pot used is generally similar to hot pot utensils, but smaller pots are more often used to scald food, so it is named " Small hot pot;.If you want to eat spicy food, add more spicy food. If you can't stand spicy food, add less spicy food.
Step 1 . Put vegetable oil in the pot and cook until 50% hot.
Step 2 . Stir fry Pixian bean paste over low heat for 10 minutes, add scallions, garlic and ginger over low heat for 5 minutes.
Step 3 . Put dry pepper, spices, prickly ash, butter, rock sugar and high soup to boil over a low heat, and put salt, monosodium glutamate, cooking wine, fermented glutinous rice juice and hot pot bottom materials to boil over a low heat to form a spicy hot pot bottom material.
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