Mala Tang
by Gluttonous
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. Soaked sweet potato flour 100g, mung bean sprouts 200g, soaked day lily 100g. Pixian bean paste 30g, tempeh 20g, Chinese pepper 5g, 1 red pepper, green onion, ginger and garlic.
2. Heat the oil in the pan. Add pepper and tempeh and sauté until fragrant.
3. Add Pixian bean paste and red pepper, stir fry over low heat to get the red oil.
4. Add water to a boil, simmer for 5 minutes.
5. Add mung bean sprouts and boil.
6. Put the hot cooked mung bean sprouts into a bowl.
7. Then add the soaked daylily and boil it.
8. Put the hot cooked day lily on top of the mung bean sprouts.
9. Then add the sweet potato flour and boil it.
10. Take out the hot cooked sweet potato flour and place it on top of the day lily.
11. Bring the soup in the pot to a boil, add a little salt, sugar, and chicken essence to taste.
12. Pour the flavored soup into the bowl.
13. Heat oil in a pot, add green onion, ginger, garlic, and fry until fragrant.
14. Pour it on the soup powder and sprinkle with sesame seeds.
