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 an appropriate amount of water into the pot and boil the water over medium heat.

4. Pour the spicy bottom package into the water and mix the package evenly with chopsticks.

5. In the order of meat, fish, bean products and vegetables.

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

7. Cook the meat in advance until it is eight minutes cooked, then put in the next ingredient, and finally put in the vegetables.

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

9, rinse the ingredients out, take the right amount of red oil soup base to eat.