Prepare peppers, dried red peppers and garlic cloves.

Stir-fry the pepper in oil and take it out.

Stir-fry the peppers and add the dried red peppers.

Stir-fry dried red peppers and add garlic cloves.

Add pepper to taste.

Stir-fry until fragrant and stir well.

Add proper amount of seasoning to bone soup.

Add fish balls and bring to a boil.

Add Flammulina velutipes and baby cabbage.

Cook for three to five minutes.

Finally, add green leafy vegetables.

Introduction: China bone soup mala Tang, with a long history of making, is the source of Asian bone soup. Nowadays, there are frequent interactive exchanges of food culture. While serving the present, we don't forget to be inclusive, make foreign things serve China, and also absorb many exotic bone soup flavors.

Nutrition and health: bone soup mala Tang uses a variety of green leafy vegetables, a variety of soy products, seaweed such as kelp, mushrooms and other fungi, potatoes, fish, meat, eggs and so on. And vegetable raw materials are dominant. The ratio of fresh vegetables to meatballs, sausage slices and eggs is 2∶ 1. As long as it is properly matched, it is easier to meet the requirements of balanced nutrition, health and low fat than ordinary fast food dishes, and it also conforms to the principle of food diversification. Bone soup contains a variety of essential nutrients, which is beneficial to health after long-term consumption.

Cleanliness: After thorough cleaning and high-temperature blanching, some oxalic acid, nitrite and pesticides in vegetables can be removed during rinsing. Garlic juice and vinegar have a strong bactericidal effect as seasoning! No need to fry, avoiding harmful substances. Mara Tang Can is considered as a good green and healthy food.