The method of making Malatang is as follows:

1. Slice ginger, cut green onions into sections, peel garlic and set aside, cut dried chilies into sections, and prepare the remaining spices for later use.

2. Soak mushrooms and fungus in advance, wash potatoes and lotus roots and slice them.

3. Wash the rapeseed and broccoli with salt water and control the water. Put all the materials away and tie them into strings for later use.

4. Heat peanut oil in a pot until it is warm, add onion, ginger, and garlic and fry until the ginger slices are brown. Add bean paste and chopped pepper and stir-fry over low heat until the red oil comes out.

5. Add the remaining spices, rock sugar, and dried chili and continue to stir-fry over low heat until the aroma and spiciness develop. Add an appropriate amount of stock, bring to a boil over high heat, then reduce to low heat and simmer for 5 to 10 minutes.

6. Add the fermented rice wine, turn to high heat and bring to a boil. Cook the ingredients in order according to their degree of maturity.

7. Take sesame paste, add warm water, salt, light soy sauce, and coriander to make sesame paste, and serve with the prepared sesame paste.