Mala Tang method 1. Prepare the food you need: clean vegetables and fruits, vermicelli, black fungus, day lily and Pleurotus eryngii need to be soaked in advance. 2. Cut ginger in half, cut onion into strips, and mix Pixian bean paste with hot pot ingredients. 3. Put the right amount of oil into the pot and cook until it is 50% hot. Add pepper and stir-fry until fragrant. Pick it up and throw it away. 4. Add ginger slices and wax gourd slices and saute until fragrant. 5. Pour in hot pot ingredients and bean paste, stir-fry Chili oil. 6. Add cold water to make it hot and boil. 7. Add half a thick soup treasure and stir to dissolve. 8. Put the cooked food with bad meatballs and kelp directly into the pot and cook until it is 89% mature. 9. Then pour in the day lily, mushrooms and fungus.
Chopped Chili dried mackerel food: 300g dried mackerel, 3 pieces of garlic, 2 teaspoons of Chili, 2 teaspoons of rice wine, garlic paste, ginger foam and chicken powder 1 each, chopped onion and ginger, and garlic cut into strips; Spare 2 dried mackerel. Fry the dried mackerel in the oil pan until it is cloud brown. Lily, cucumber and corn ham 1. Prepare raw materials (yellow and red peppers, horseshoes, carrots, etc.). ) first of all. 2. Slice lily, cucumber and sausage. 3. When the hot oil in the pot is hot, you can pour in cucumber, corn and ham at the same time and stir fry. (Because I accidentally poured some lilies into a small dish this time) If the sausage is a little sticky, add some water. After frying for 4.2 minutes, the cucumber turns turquoise and the corn turns golden yellow. Lily can be added. Lily ripens easily and then connects.