Homemade Malatang

Overview

Cooking various ingredients separately is healthier and prevents waste. Eat as much as you like and put away as much as you like. The rest can be used for other dishes.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• chicken meatballs
• dried bean curd
• ham
• hand-rolled noodles
• laoganma chili oil
• lettuce
• onions
• rapeseed
• sesame oil
• spinach
• star anise
• tofu
• vinegar
• ginger
• salt

Ingredients

Steps

1. 1 Sesame oil

   

2. 2 Laoganma Chili Oil

   

3. 3 Slice 3 Delis hams with a diagonal knife and set aside.

   

4. 4 Cut the tofu into large pieces and steam it in a steamer for ten minutes. When it is not hot when it is out of the pan, cut it into small cubes.

   

5. 5 A handful of dried bean curds. Soak in cold water for 5 minutes. Remove and set aside.

   

6. 6 Blanch various green leafy vegetables to remove oxalic acid. Set aside. Put an appropriate amount of water, green onions and star anise into the pot and bring to a boil. (You can put a little salt in the pot) Place the ham, meatballs, and hand-rolled noodles into the pot and bring to a boil. Turn off the heat immediately after the bean skins are added to the pot. Remove all ingredients from the pot into another clean basin. Prepare a bowl, add half a bowl of cooked ingredients, and add a few pieces of tofu. Then pour the soup over it. Pour in appropriate amount of sesame oil, Laoganma chili oil and vinegar. That’s OK!

   

7. 7 It tastes numb and spicy. So enjoyable! Have another bowl!