Homemade Mala Tang

Name: Homemade Mala Tang
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Vermicelli; 20g Sausage; 20g Fungus; 20g tomato; 5g Green onion; 2 pcs Dried red chili; Some ginger; 50g tofu; 10g lettuce; Some parsley; 2 pcs Tofu Skewers; Count Sesame pepper; 10g hot pot sauce

by Sunny 99

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

A few days ago, I grabbed the red envelope and fight for RP in the "Kunbo Casserole Food Welfare Group" to get a small casserole exported by their company. I thought this casserole was so cute and suitable for one-person snacks, so I tried to make a spicy spicy soup. Thinking of it is quite delicious, I feel like I can have another pot after eating.
The spicy aroma on the side of the road is overwhelming, but unhealthy. Homemade Mala Tang is not only healthy, but also more delicious than roadside ones. The method is simple. The ingredients can be increased or decreased according to your preference. "

Homemade Mala Tang

1. Ingredients: hot pot ingredients, dried tofu skewers, tomatoes, coriander, black fungus, soaked in advance, lettuce lettuce, cut into small pieces, tofu cut into pieces, sausage slices, shredded green onion and ginger, several peppers, 2 dried red tip chili .

2. Soak the vermicelli in cold water in advance to soften.

3. Add 7-8 minutes of water to the casserole and add the hot pot ingredients.

4. Add scallion ginger shreds, peppercorns, dried red pepper.

5. Cover the pot and bring to a boil on low heat.

6. After the pot is boiled, put in boil-resistant fungus and tofu.

7. Add tofu skewers and sausage slices.

8. Add the vermicelli and stir well.

9. After boiling the pot again, add a little salt and stir, add the greens, two slices of tomatoes, turn off the heat and sprinkle a little parsley.

10. Finished picture.

11. Sufficient and delicious!

12. A little fragrant pot~~~

13. Spicy and enjoyable~~~

14. It's so delicious!

Tips:
The ingredients can be changed as you like. If you don’t have hot pot ingredients, you can also use bean paste. The hot pot ingredients, green onion, ginger, pepper and chili are first put into the boiling pot for more flavor. (Pepper and chili are added appropriately according to personal taste) First put in the cooking-resistant ingredients, and then put in the vegetables, so as to avoid over-cooking which will affect the taste. The recipe uses the export product of Kunbo Casserole Company. The outer diameter of the pot mouth is 16cm, and the full water capacity is 1250ml.