The common practice of mala Tang mixing is to prepare materials according to your own preferences. Sausage, kelp, vermicelli, Flammulina velutipes, Crab Mushroom, Rape and Spinach seasoning; Oyster sauce, seafood juice, sesame oil, vinegar, Laoganma oil pepper, Sichuan spicy sauce, soy sauce, spicy oil, sesame sauce, peanut butter, sugar, minced chives, minced coriander, minced garlic, cumin and cooked sesame seeds.

1. Boil the materials separately and drain the water.

2. shred kelp, drain mushrooms and vegetables and put them in a bowl, and put them in a bowl with the wide powder. Sprinkle with chopped chives, coriander and garlic.

3. Add oyster sauce, soy sauce, sugar, vinegar and seafood juice, then add hot sauce, Laoganma oil pepper, spicy oil, sesame sauce, peanut butter and sesame oil.

4. Sprinkle cumin, cooked sesame seeds and peanuts. And stir evenly.

Fushun spicy mixing method is:

1 Like Mala Tang, you can add your favorite ingredients at will. The mala Tang sold outside generally includes bean skin, wide powder and red balls. Personally, I didn't like it very much, so I didn't let it go.

2, soup can use hot pot bottom material, or chicken skeleton, big bones, or thick soup treasure, personally prefer light, so use water.

Generally, the spicy food sold outside is made of white vinegar. Personally, I like old vinegar, so I will modify it slightly to see my personal preference.

4. Sesame paste, peanut sesame slices, Laoganma and Pixian bean paste are the secrets, especially peanut slices, the more the better.

Don't cook vegetables for too long to keep nutrition and taste.