Ingredients: instant noodles, a vegetable, green bamboo shoots, 100g mushrooms, three fresh meats, lunch meat, 100g ham sausage, 100g fish balls, 100g fish tofu, 100g sesame paste,/kloc-. Douban Hot Sauce 35g Hot Pot Base 50g Onion Segment 50g Ginger 3-4 Pieces Garlic Powder 50g Coriander Powder (Omitted) 10g Oil (Fried Base) 25g Milk 300g Practice 1. Sesame paste is also the soul of mala Tang, and it is also very important. Mix all the seasonings in proportion. The thin consistency of sesame paste can be adjusted with appropriate amount of water. After all, every brand of sesame sauce is different.

2. Pour the oil into the pot, add the onion and ginger slices, and stir fry a few times to taste. Tip: Mala Tang is a kind of food that can be put into the pot. Add whatever you want. Don't stick to this recipe. Adding milk can make the taste smoother and less spicy.

3. Pour in bean paste and hot pot bottom material and stir fry a few times. Note that bean paste is easier to paste. After the chafing dish bottom material melts, pour in water. The amount of this water depends on how many ingredients you have, how big the pot is and how casual it is.

4. After boiling again, remove the residue and pour in the milk.

5. Then we get to the exciting part, where we can put our favorite ingredients. Based on the principle of meat, fish balls, vegetables and instant noodles, put the ingredients into the pot in turn.

6. Remove all the ingredients after cooking, and drizzle with sesame sauce and minced garlic. If you can eat coriander, you can sprinkle some coriander powder. Of course, if it's not spicy enough, you can have some Chili oil.