Family Edition Yang Guofu Mala Tang

Name: Family Edition Yang Guofu Mala Tang
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some ball; Some vegetables; See description Various seasonings; Some water

by Wen Xiaoqing

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Mala Tang originated on the banks of the Yangtze River. At first, it was the boatman and the tracker who created the simple and unique way of eating spicy tang. From Yibin in Sichuan to Wushan in the Three Gorges, trackers have become an indispensable scenery due to the turbulent currents. After pulling the fibers, they set up rocks on the riverside, set up earthen jars, picked up some branches for dry firewood, and scooped a few scoops. In the river water, everything is taken locally. When there are vegetables, put them out. If there are no vegetables, pull some wild vegetables to fill the amount, and then add sea pepper, Chinese pepper and other seasonings, and then eat them. It can not only eat the stomach, but also drive the cold and dampness. This way of eating quickly spread around the river because of its simplicity. Later, when the hawkers on the wharf saw the business opportunities, they transformed the dishes and stoves, placed them at both ends of the burden, and yelled as they walked. People working hard by the riverside and on the bridge became regular customers. Today, Mala Tang has gradually moved from the riverside to the shore. "

Ingredients

Some Ball
Some Vegetables
See description Various Seasonings
Some Water

Family Edition Yang Guofu Mala Tang

1. Prepare a total of 11 kinds of spices: sesame sauce, sesame oil, sesame oil, mature vinegar, chili oil, salt, soy sauce, garlic, peanuts, lard, pepper powder. Make garlic into garlic paste. (I forgot to shoot the sesame sauce)

Family Edition Yang Guofu Mala Tang recipe

2. 2 scoops of sesame sauce, 2 scoops of garlic juice, 2 scoops of ground peanuts, 2 scoops of chili oil, 2 scoops of sesame oil, 1 scoop of soy sauce, half a scoop of lard, a little pepper powder, a little salt, a little vinegar, and a little sesame oil in a bowl. Mix all kinds of seasonings

3. Prepare the ingredients, wash the vegetables, and soak them in warm water in advance if you like to eat the vermicelli.

4. Bring the water in the pot to a boil and add your favorite ingredients. I added meatballs, fishballs, fans, etc. The vegetables and vermicelli will be cooked in about 3 minutes, because the meatballs are all cooked by myself.

5. Add the mixed juice to half a bowl of boiling water and stir well

6. Scoop out the cooked ingredients and put them in a bowl of spicy and spicy sauce. If you like spicy food, you can add more chili oil, I added two spoons. It smells too fragrant

Tips:
If the meatballs are bought from outside, they should be cooked for a while until they become bigger after being floated up, and the green vegetables should be put later to prevent them from getting old.