Make mala Tang at home by yourself. How to make it delicious and healthy?

Add your favorite vegetarian dishes. After cooking, add whatever you like. You can also put it on an induction cooker and cook it. Dilute Douchi with cooking wine, take 30g of dried chili, put it in a boiling water pot and cook it for about 2 minutes, rinse it with clear water, drain the water, and chop it, that is, pepper, star anise and cinnamon are crushed into small pieces, tsaoko and white beans are mashed, and Cao Ling, grass chops and fragrant leaves are cut into sections. Ingredients: tomatoes and fish balls.

Dried Chili, Pixian bean paste, onion, ginger, garlic, mushrooms, cucumber, instant noodles, potatoes, lotus root slices, beef, corn, broth, sesame paste, oil, sesame oil, Chili oil, all kinds of favorite vegetables and meatballs. Third sister likes to eat mala Tang since she was a child, which may be the reason why she was born in the mountain city of Chongqing! I'm particularly interested in spicy food. So I made a spicy hotpot according to my feelings and tastes. As a result, it tastes almost the same. I don't even dare to taste better, so I feel more at ease when I eat! Below, I will share with you my own practice, not an exclusive secret recipe, just a personal attempt, for reference only! Please give us more valuable suggestions for further improvement.

When the wok is heated to 40% heat, put the soaked Lithospermum into it, fry it and take it out. Stir-fry the onion and ginger slices until fragrant, dry them thoroughly, add rock sugar and cook until they are brown, add hot sauce and heat for about 1.5 ~ 2 hours, add spices and continue heating for 0.5 hours, and add broth. 250g of pig bone, 400g of chicken skeleton, proper amount of onion and ginger, and 2500g of water. Boil in the pot for 4 hours and drain the soup, which is the old soup. At home, you can choose to use ready-made hot pot bottom material, and use pepper and thick soup to make it. After the soup is mixed, you can choose vegetarian dishes according to your own preferences, and it is best to choose ones that are resistant to cooking and easy to taste. Such as hairy belly, tofu skin, kelp, konjac and so on.