Preparation materials: cuttlefish larvae, fresh shrimp, vermicelli, auricularia auricula, quail eggs, crispy sausage, seafood mushrooms, hot sauce package, pork, onion, ginger, garlic, Chili oil, peanut oil, aniseed, salt and dried Chili.

1. Wash cuttlefish larvae, remove shrimp lines from shrimps, blanch cuttlefish larvae with boiling water 1 min, and blanch shrimps with boiling water 1 min.

2. Soak auricularia auricula for 1 hour, boil for 5 minutes, take out and soak in cold water, and cook the broad flour and quail eggs for later use.

Third, then remove the roots of the prepared seafood mushrooms and wash them with clear water for later use.

Fourth, add a proper amount of water to the pressure cooker, add pork, onion, ginger, garlic and aniseed, and bring to a boil over a high fire.

5. Add proper amount of peanut oil and Chili oil to the pot, and add onion, ginger, garlic and dried Chili to stir fry.

6. Add the spicy pot bottom material and the pork soup cooked before, and the soup should be boiled, as shown below.

Seven, then put all the ingredients into the pot, add the right amount of salt, as shown in the figure below.

Eight, after cooking for two minutes, add onion and coriander, turn off the fire and cool, and the delicious mala Tang is ready.