The key to homemade mala Tang is to prepare the base material, then cook the meat and meatballs first, and the vegetables are easier to cook, and then cook them together. Specific practices are as follows:

Preparation raw materials: appropriate amount of rape, Chinese cabbage, coriander, Chinese cabbage, dried bean curd, meatballs, sausage, a bag of powder, dried pepper, onion, ginger and spicy hot pot bottom material.

First, prepare the materials.

Second, clean the vegetables, pills and flour, cut the dried tofu into long strips for later use, and prepare some Chili oil if you like spicy food.

Third, this is the bottom material of onion, ginger, dried pepper and hot pot needed for cooking.

Fourth, heat the oil in the pot, add onion, ginger and dried Chili, and stir-fry until fragrant.

5. Stir-fry the red oil on low heat.

Six, add water to the pot to boil.

Seven, put the powder and meatballs and sausages first.

Eight, when the meatballs float to the top, put the vegetables and dried tofu in.

Nine, as long as you put the vegetables in blanching water, and then add the right amount of salt, you can go out of the pot.

Ten, done.

Precautions:

If you don't like spicy food, you can buy the bottom of the pot with clear soup flavor. Side dishes can be increased or decreased according to taste.