Malatang

Overview

I like eating Malatang very much, but I always heard that there are all kinds of things that shouldn’t be found in Malatang outside. I put up with it for a while, but finally decided to make it. I picked out my favorite food from the market, and brought a bag of hot pot ingredients, and it was done!

Tags

• snacks
• home cooking
• enoki mushroom
• fish tofu
• garlic
• gongwan
• japanese tofu
• lettuce
• light soy sauce
• onions
• pixian doubanjiang
• quail eggs
• small sausage
• spicy hotpot base
• venetian knot
• white sugar
• fans
• ginger

Ingredients

Steps

1. 1 Prepare the ingredients.

   

2. 2 Boil the quail eggs and remove the shells, soak the vermicelli until soft and set aside.

   

3. 3 Cut the Japanese tofu in the middle and pour it out of the bag. Mince the onion, ginger and garlic.

   

4. 4 Heat the cold oil in the pan, stir-fry the shallots, ginger, and garlic and add the hot pot base ingredients.

   

5. 5 Add half a spoonful of Pixian bean paste, light soy sauce and stir-fry evenly.

   

6. 6 Add appropriate amount of water and sugar.

   

7. 7 First add the meatballs, fish tofu, sausages and louver knots that are not easy to cook and bring to a boil.

   

8. 8 Add the vermicelli and Japanese tofu and bring to a boil.

   

9. 9 Finally add lettuce and enoki mushrooms and bring to a boil.

   

10. 10 Serve it out and sprinkle with chopped green onion and minced garlic.