Mala Tang is a special snack of Han nationality originated from Sichuan and Chongqing, which is slightly different from maocai. Mala Tang, a snack originated in Sichuan, is the most distinctive and representative food culture in Sichuan and Chongqing. Mala Tang is the civilian destination of food.

material

Ingredients: Chinese cabbage, chrysanthemum, auricularia auricula, bean skin, meatballs, osmanthus sausage, quail eggs, fish tofu.

Accessories: Pixian bean paste, hot sauce (available in supermarket), 1 thick soup treasure, 2 onions, 2 slices of ginger, pepper and pepper.

working methods

1, add a little soybean oil, add Pixian bean paste and stir-fry red oil after the oil temperature rises.

2. Add ginger, onion and pepper and continue to stir fry.

3, put the right amount of warm water, add the old hen's thick soup treasure (chicken soup can also wait. )

4. After the soup in the pot is boiled, add various ingredients.

5. After all kinds of ingredients are cooked, add cumin, sesame seeds and mature vinegar. According to personal taste.

skill

The ingredients can be changed according to personal preference, and bean paste can be used without hot pot. Hot pot ingredients, shredded onion, ginger and pepper are put into the boiling pot first to taste better. (Zanthoxylum bungeanum and pepper should be added according to personal taste) Add the cooking-resistant ingredients first, and then add the vegetables to avoid overcooking and affecting the taste. The recipe uses the export products of Kunbo Casserole Company. Outer diameter of spout 16cm, full water capacity 1250ml.