Homemade Mala Tang
1.
Prepare the ingredients to be used, wash clean and cut them for later use
2.
Add the right amount of oil to the pot, stir fry the green onion, ginger, garlic and add a spoonful of bean paste
3.
Stir-fry the bean paste until fragrant
4.
Add a teaspoon of light soy sauce, cooking wine, oyster sauce, a pinch of salt to taste, and finally add a bowl of water to boil
5.
Start boiling baby cabbage
6.
Scalding potato chips like to eat crispy, hot time is shorter and free to control, it is recommended to cut potatoes into thin slices
7.
Finally, the duck blood is scalded (I bought the duck blood is a ready-made semi-finished product, boil it a little)
8.
Put all the hot dishes into the cooked duck intestines, sprinkle with chili, pepper noodles, chili powder, garlic, sesame, chives
9.
Add some oil to the pot to heat up and smoke
10.
Pour the hot oil in the bowl, and the scent comes out when you hear the oil sizzle
11.
Finally, add some chicken essence and sprinkle some coriander. (Chicken essence is not suitable for high-temperature cooking, so I put it in the end and only adjust the flavor)
12.
Finished product
Tips:
When you make Mala Tang by yourself, you like to eat and match it yourself, and the spiciness is also controlled by yourself. If you like to pull it, put more chili! When blanching vegetables separately, it doesn’t feel messy and easy to arrange! But I usually eat slightly spicy for fear of getting angry
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