Mala Tang is a traditional snack originated in Sichuan and Chongqing, and the spicy hot pot is also improved by absorbing the advantages of Mala Tang, which is the most distinctive and representative of Sichuan style in Sichuan and Chongqing.
The practice of mala Tang:
1, prepare materials, roll and cut the bean skin, and string it with quail eggs on the bamboo stick.
2. Wash and pick vegetables, string them on bamboo sticks, pour broth into the pot and bring to a boil.
3. Add the spicy sauce 1 bag, and prepare the hot pot dip with any taste.
4, put the bean skin and quail eggs, and put the vegetables that are difficult to cook in the pot.
5. Finally, add the green leafy vegetables, turn off the fire, and dip in the hot pot seasoning to eat.