Preparation materials: cuttlefish, fresh shrimps, wide noodles, fungus, quail eggs, crispy sausage, seafood mushrooms, Malatang seasoning bag, pork, onion, ginger, garlic, chili oil, peanut oil, aniseed, Salt, dried chili pepper.

1. Remove the internal organs of the cuttlefish and wash them. Remove the shrimp threads from the shrimp. Boil the cuttlefish in boiling water for 1 minute and take them out. Blanch the shrimps for 1 minute and take them out and set aside.

2. Soak the fungus for 1 hour, boil for 5 minutes, remove and soak in cold water, cook the wide noodles and quail eggs and set aside.

3. Then remove the roots of the prepared seafood mushrooms, wash them with clean water, and set them aside for later use.

4. Add appropriate amount of water to the pressure cooker, add pork, onion, ginger, garlic and aniseed, bring to a boil over high heat, then reduce to low heat and cook.

5. Add appropriate amount of peanut oil and chili oil to the pot, add onions, ginger, garlic and dried chilies and sauté until fragrant.

6. Add the Malatang pot base and the previously cooked pork soup. The soup should be boiled, as shown in the picture below.

7. Then put all the ingredients into the pot and add an appropriate amount of salt, as shown in the picture below.

8. After cooking for two minutes, add the green onion and coriander segments, turn off the heat and cool, and the delicious Malatang is ready.