1. Cut the soft tofu into cubes first
2. Deep-fry until golden and remove for later use
3. Shred the tofu skin and set aside the fried tofu
4. Cut pig blood into pieces. (I deliberately bought the pig blood soaked by myself, so as to avoid miserable fakes)
5. Cut the chicken into pieces, and slice the beef for later use. For the better taste of the chicken, I marinated the chicken with salt and light soy sauce for half an hour in advance
6. The stewed pork bone soup is set aside.
7. Put a little oil in the wok and pour the required amount of spicy seasoning. Since this seasoning is powdery and contains very little oil, it is better to fry it with oil.
8. Stir-fried red oil
9. Add pork bone broth to boil
10. Pour the prepared soup into the casserole, put the baby cabbage and wide noodles and simmer for about 3 minutes
11. Add the tofu and tofu skin and simmer for 2 minutes
12. Finally, put the chicken and beef into low heat and slowly soak for 2 minutes
13. Finally, put the pig blood in, boil it on medium heat and cook for one minute
14. You can enjoy a pot of spicy enough Mala Tang. I put a few boiled quail eggs at any time when it was served.
