Mala Tang

Name: Mala Tang
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Spicy Hot Pot Base; 1 piece Rice noodles; 1 piece Enoki mushroom; 6 Gongmaru; 10 quail eggs; 3 pieces Japanese tofu; 1 lettuce; 6 pieces fish tofu; 6 pieces Small sausage; 6 Venetian knot; Some shallot; Some ginger; Some garlic; 1/2 a spoon Pixian Doubanjiang; 2 tablespoons Soy sauce; Some Sugar

by Xiao Geng's mother

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I like to eat Mala Tang very much, but I always heard that there are various things that shouldn’t be in Mala Tang. After tolerating it for a while, I decided to make it in the middle of it. The vegetable market picks the one I like to eat, and then brings another one. Pack hot pot ingredients, get it! "

Mala Tang

1. Prepared ingredients.

2. The quail eggs are boiled and shelled, and the vermicelli soaked until softened for later use.

3. Cut the Japanese tofu from the middle, pour out the bag, mince the green onion, ginger, and garlic.

4. Heat the pan with cold oil, stir the chives, ginger, and garlic into the hot pot base.

5. Add half a spoon of Pixian bean paste and stir-fry the light soy sauce.

6. Add the right amount of water and sugar.

7. First add the meatballs, fish tofu, sausage, and louver knots that are not easy to boil.

8. After adding the vermicelli, the Japanese tofu is boiled.

9. Finally add lettuce and bring enoki mushrooms to a boil.

10. Just serve and sprinkle with chopped green onion and minced garlic.

Tips:
1. The raw materials are added according to the degree of difficulty of maturity, and the ones that are not easy to be cooked, and those that are not easy to boil, are put into the pot first.
2. Add bean paste, light soy sauce, and sugar for color and freshness.