Mala Tang
by Honey kitchen
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Prepare materials
2. Roll the bean curd and cut it open, and skewer with quail eggs on the bamboo skewers
3. Wash the vegetables, pick them, and string them on bamboo skewers
4. Pour the broth into the pot and bring to a boil
5. Add 1 packet of spicy soup base
6. Prepare hot pot dips of any flavor
7. Put the bean curd and quail eggs in, put the hard-to-cook vegetables in the pot and boil them
8. Finally, add green leafy vegetables to blanch, turn off the heat, and serve with hot pot seasoning.
Tips:1. Use the broth and the base to taste mellow, and you can use it without water.
2. The seasoning bag is more spicy and light-mouthed, just put half a bag.
3. Blanch the hard to cook first, and put the green leafy vegetables last. The ingredients are not limited to your liking.
