Accessories: 50g beef balls, 50g wrapped fish balls, 50g fish tofu, 50g gluten, 50g yuba, 50g mushrooms, 50g broccoli, 50g tofu rolls, 50g ham slices and appropriate amount of water.

The practice of mala Tang

1, take a bag of hot pot bottom material.

2. Cut the bottom material with kitchen scissors.

3. Pour a proper amount of water into the pot and boil it with medium heat.

4. Pour the spicy bottom bag into the water and stir the bag evenly with chopsticks.

5. Meat, fish, bean products and vegetables in turn.

6. Put the ingredients strung with bamboo sticks in advance into the pot in order.

7. Cook the meat until it is medium-cooked in advance, then add the next ingredient, and finally add the vegetables.

8. Cover the pot and simmer for 30 seconds before turning off the fire.

9. Rinse the ingredients and take a proper amount of red oil soup base to eat.