1. dried chili 1 bowl (for stir-frying the bottom material), appropriate amount of water, 2 green onions, ginger 1 piece, garlic 1 head, half an onion, appropriate amount of oil, 2 tablespoons (30g) of prickly ash, and beans 1 piece. Liquor 1 tablespoon, appropriate amount of broth, dried Chili segments 1 tablespoon (for cooking soup bottom), a little chicken essence, crystal sugar 1 teaspoon, and a little salt.

2. First, add the root vegetables that are not ripe, such as potatoes, radishes, etc. and sweet potato powder and cook for about 8 minutes (in order to save scalding time, it is best to cut them into thin slices).

3. Add the easy-to-cook leafy vegetables and bean skin and cook for two minutes.

4. Take out the scalded vegetables and put them in a bowl. Add sesame sauce and the water in the pot to stir to make a paste, then add some salt and pour it on the dishes. If you like spicy food, you can add some Chili oil.

Mala Tang is 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 simple and fast.