Today, I'd like to share with you the home-cooked practice of a traditional special snack "Mala Tang". Mala Tang can be said to be the predecessor of spicy hot pot, and it can also be said to be a simplified version of hot pot. The difference is that both meat and vegetables are put on bamboo sticks, and when eating, a lot of meat and vegetables put on bamboo sticks are put into the rolling red soup. The authentic way to eat is to eat them string by string. The ingredients used in mala Tang and hot pot are generally the same, and the biggest difference between mala Tang and hot pot is that it is simpler and faster. Let's share in detail how to make this spicy and enjoyable mala Tang at home. Come and learn from your favorite friends.

Spicy Hot Pot

1. First of all, we prepare a broccoli, cut it into small pieces after removing the roots, cut a piece of bean curd skin from the middle and cut it into wide strips, cut several mushrooms in half after removing the hard roots, wash a handful of Flammulina velutipes and remove the roots, and cut a baby dish into two halves and then cut it into long strips for later use.

2. Let's clean the ingredients one by one to remove the dust and impurities on them. Broccoli and mushrooms are easy to hide dust and should be carefully cleaned. After washing the Flammulina velutipes, they should be scattered by hand, and a proper amount of hot pot balls should be prepared for cleaning.

3. Next, we prepare small materials, such as garlic, chopped green onion, chopped ginger and put them in the same pot, grab a handful of pepper, a handful of hemp pepper and a handful of dried pepper for later use, and then prepare 30 grams of chafing dish bottom material for slicing, and 50 grams of butter for flavoring.

4. After all the ingredients are ready, we start to boil the soup base, heat the pot, add a spoonful of rapeseed oil and add butter to boil. When the butter is completely melted, reduce the oil temperature to 50% heat, add onion, ginger, garlic, dried pepper, pepper and sesame pepper to make it fragrant, and pay attention to the fact that the oil temperature is not too high, which will easily fry the spices. Add 20g of bean paste, add a pinch of fermented beans to enhance the flavor of the sauce, and keep simmering for 2 minutes.

5. Then pour a proper amount of clear water along the pot edge, add 5g of salt and 5g of chicken essence, because it is a hot dish seasoning, so it can be better tasted. At this time, turn to a big fire and continue to cook for 3 minutes, so that the flavor and spicy taste of the sauce can be integrated into the soup.

After 3 minutes, we take a spoon, pour the broccoli into the soup base and scald it. The main purpose of the spoon is to prevent the residue from entering the dish and affecting the appearance. After cooking for about 1 minute, the broccoli can be taken out. Don't cook it for too long, so as not to lose its crisp taste.

6. Then put the bean curd skin and mushrooms into a pot and cook them. After cooking, put them in a plate for later use. Then cook the baby cabbage and Flammulina velutipes in turn, then add the hot pot meatballs and cook for 2 minutes to make the meatballs absorb the soup base. After the meatballs are cooked, put them in a plate, and finally scoop a spoonful of soup base and pour it evenly on the side dishes. Serve delicious.

Tips:

1. Boiling the soup base is the key to this dish. You must fry it with low fire first, and then boil it with high fire, so as to fully stimulate the flavor of the material head.

2. It's best to use a spoon to separate the hot dishes, so as to avoid the slag being mixed in the ingredients and affecting the appearance.