Mala Tang is a special snack in Chengdu, Sichuan. Sichuanese like to eat maocai, so why is it called "Mala Tang"? I certainly don't understand. The word "Mao" is a verb here. Cook it in a pot, then put it on a plate and drink a spoonful of juice. Mala Tang raw materials are not divided, and all the delicious food in the world can be taken. The difference between Mala Tang and Chuanxiang hotpot and hotpot is that the soup of Mala Tang Tang Can can still be drunk, while the bottom of Chuanxiang hotpot and hotpot may not dare to scoop it into your mouth with a spoon. Take a sip of the big bone soup in the pot and feel it with your heart. Full-bodied, refreshing, not greasy, delicious, not dry, bright and long, energetic and long. Is everyone greedy? Next, Bian Xiao will share with you the practices of maocai in life, and let's see how to do this.

Seasoning: appropriate amount of shrimp balls, broccoli 200g, a handful of Flammulina velutipes, a radish, a potato, green vegetables 100g, two bell peppers, an onion, a handful of dried red peppers, pepper granules, garlic, chafing dish base, two spoonfuls of Pixian bean paste, pepper noodles and salt and pepper.

Cooking process: 1. All the dishes are washed, the shrimp balls are taken out early to thaw, and the broccoli must be soaked in salt water for a while.

2. Prepare the auxiliary materials in advance and put them on the plate, so you won't be in a hurry to take them when frying.

3. Put the oil in the pot. In the days when the temperature is not hot, first add pepper and dried red pepper, then add Pixian bean paste as the bottom material of hot pot, add a little water, add onion, ginger and garlic, and mix and dissolve the raw materials.

4. Add boiling water, depending on the amount of food.

When the water is boiling, the dishes can be served. First, cooking is difficult. Shrimp balls, radishes and potatoes, peppers, broccoli and Flammulina velutipes are put in one after another.

6. The dishes are all here. Try the soup to see the salinity, put some salt appropriately, and add some pepper noodles if you want to get numb.

7. It is basically enough to cook the shrimp balls thoroughly. Pour them into the pot, dig some Chili powder, cut garlic and put it on it, sprinkle oil on it, and add a bowl of rice to finish.

Cooking tips: 1. Chuanxiang: Mala Tang Bone Soup combines the essence of bone soup, uses almost dozens of secret Chinese herbal medicines and edible spices, and adopts a unique processing technology to give full play to its miraculous effect and taste, making the soup fragrant.

2. mellow: the soup in the pot is "white and red". Red soup tastes spicy, while clear soup is elegant and delicious. Take a bite of the big bone soup in the stone pot and feel it with your heart. It is mellow and refreshing, not greasy, delicious and dry, bright and long, strong and long.