Preparation method and ingredients of mala Tang

Ingredients: sausage 1 bag, 6 shiitake mushrooms, bean curd skin 1 slice, oily tofu 100g, kelp 1 slice, oil-wheat vegetable 1 bar, auxiliary materials: appropriate amount of salt, hot pot bottom material 1 bottle. Practice: string all ingredients with bamboo sticks and cut onions, ginger and garlic into sections. Heat an oil pan, add onion, ginger and garlic, stir-fry with low fire, add hot sauce, stir-fry with low fire until red oil appears, and add water and chicken soup until the pan is 8 minutes full.

Ingredients: sausage 1 bag, 6 shiitake mushrooms, bean curd skin 1 piece, oil tofu 100g, kelp 1 piece, potato 1 piece, lotus root 1 piece, and oil lettuce/kloc-piece. Sesame oil 1 spoon, oyster sauce 1/2 spoon, leek flower 1/4 spoon, soy sauce 1 spoon, sugar 1/4 spoon, white sesame seeds, garlic 20g, ginger 20g and onion 20g.

Exercise:

1. Prepare materials. Slice the sausage on both sides. Wash the mushrooms and cut the top with a cross. Wash kelp and cut into diamond-shaped pieces. Wash and peel the lotus root and cut it into thick slices. Wash and peel potatoes and cut them into thick slices. Wash and cut the tofu skin into thick strips, and string them all with bamboo sticks. Chop onion, ginger and garlic.

2. Heat the oil pan, add onion, ginger and garlic and stir-fry until the onion is slightly yellow, add hot sauce and stir-fry until the red oil is out of the pan, add water and chicken soup until the pan is 8 minutes full.

3, add salt, chicken powder, pepper to taste and boil, pick up onions, ginger, garlic, add a string of good skewers, blanch.

4. Dip: Add sesame sauce, pepper oil, sesame oil, oyster sauce, chives, soy sauce, garlic paste, sugar and cooked sesame seeds and mix well.