Chicken breast: 200 grams? Pork: 200 grams
Cucumber: 2? Mushrooms: 10 Sausages: 2? Cauliflower: Half? Quail eggs: 15? Lotus root: 200 grams? Potato: 1? Bean curd skin: 1 piece? Kelp: Half a slice?
Onion: 10g? Ginger: 10g? Single garlic: 2? Red pepper: right amount? Dried Chili: Right amount? Zanthoxylum bungeanum: Right amount? Vegetable oil: 2 tablespoons? Chicken juice: right amount? Water: 1500ml? Bean paste: 2 tablespoons? Pepper: 1/2 teaspoons? Sugar: 10g? Salt: Right amount? Chicken essence: right amount? Zanthoxylum oil: 1 teaspoon? Soy sauce: 2 spoonfuls? Sesame salt: right amount? Mashed garlic: right amount? Chili oil: 1 teaspoon
The practice of mala Tang
1
Boil quail eggs in a small pot.
2
Quail eggs are strung from the middle with bamboo sticks, and cucumbers are washed and cut into pieces.
three
Chicken breast and diced pork are strung together.
four
Sea water will rise when it is introduced into water.
five
Kelp is cut into 3 cm wide strips, which are overlapped and strung together with bamboo sticks.
six
Wash mushrooms, cut cross flowers at the top, and string them with bamboo sticks from the pedicle.
seven
Peel the lotus root, cut into pieces and string it together. Cut thousands of pieces into strips 3 cm wide, and string them with bamboo sticks after overlapping.
eight
Cut cauliflower into small flowers and string them together.
nine
Peel and slice potatoes and string them together. Cut the ham into small pieces and string it with some shallow knives.
10
Dice onion, ginger and garlic, and cut dried red pepper into pieces.
1 1
Stir-fry pepper and dried red pepper in oil.
12
Add onion, ginger and garlic and stir-fry until fragrant.
13
Add water and chicken juice.
14
Add bean paste, chilli sauce and other bottom seasonings (2 tbsps of vegetable oil, 1 chili sauce, optional concentrated chicken juice,1500ml of water, 2 tbsps of Lee Kum Kee bean paste,12 tsp of pepper,10g of sugar, appropriate amount of salt and appropriate amount of chicken essence) and boil.
15
Put the garlic in a small bowl, add the seasoning of the savory dish (1 teaspoon of red pepper oil, 1 teaspoon of pepper oil, 2 teaspoons of soy sauce, sesame salt and garlic paste), and dip the ingredients after cooking.