Home version of Malatang – mixed vegetables with bone soup

Overview

My daughter likes Malatang, but she can choose the dishes she likes. It's rich in flavor, but she can't eat spicy food. You can do it at home too! Mom makes it healthier!

Tags

• hot dishes
• winter recipes
• black fungus
• chicken fat
• chicken feet
• chinese cabbage
• chives
• daylily
• edible salt
• garlic
• ginger
• ham sausage
• onions
• quail eggs
• seafood roll
• shrimp balls
• spare ribs
• star anise
• zanthoxylum bungeanum
• fans
• red pepper

Ingredients

Steps

1. 1 Chop the onions and garlic. Onions, star anise, red pepper and Sichuan peppercorns are ready.

   

2. 2 Heat the pan and add chicken oil.

   

3. 3 Fry over low heat to produce oil.

   

4. 4 Add star anise, red pepper and onion and cook until fragrant.

   

5. 5 Put the oil out and set aside. Chop the red pepper and Sichuan peppercorns.

   

6. 6 Prepare quail eggs, ham sausage, shrimp balls, seafood rolls, etc.

   

7. 7 Prepare daylily and black fungus.

   

8. 8 Prepare Chinese cabbage and vermicelli.

   

9. 9 Blanch the chicken feet and ribs and wash them again.

   

10. 10 Then add two slices of ginger and one star anise to the pot, bring to a boil over high heat, and simmer over medium-low heat for about 20 minutes.

    

11. 11 Then add quail eggs, shrimp balls, ham sausage, etc. (Add according to your preference) Simmer for five or six minutes.

    

12. 12 Add daylily and fungus.

    

13. 13 as appropriate Add Chinese cabbage and boil for two minutes.

    

14. 14 Join the fans.

    

15. 15 After adding everything, cook for a while, then add minced chives and minced garlic, as well as the spicy oil prepared in step 5, dried pepper, and minced Sichuan peppercorns.

    

16. 16 Put the bowl in and start eating.