Casserole Malatang
Overview
The weather is so cold. It has been cold and gloomy here these days. After making a pot of Malatang, the whole family sat together and cooked it in an insulated casserole. The whole body was warm after eating, and I suddenly felt that winter is not so cold after all.
Tags
Ingredients
Steps
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First cut the soft tofu into pieces
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Fry in hot oil until the surface is golden brown, take it out and set aside
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Shred the tofu skin and set aside with the fried tofu
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Cut pig blood into cubes. (I specially bought pig blood soaked by someone else to avoid false pretense)
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Cut the chicken into cubes and slice the beef and set aside. In order to make the chicken taste better, I marinated the chicken with salt and light soy sauce for half an hour in advance
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Set aside the stewed pork bone soup.
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Put a little oil in the wok and pour in the required amount of Malatang seasoning. Because this seasoning is powdery and contains very little fat, it is more delicious when stir-fried in oil.
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Fry the red oil
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Add pork bone soup and bring to boil
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Pour the prepared soup into the casserole, first add the baby cabbage and wide noodles and simmer for about 3 minutes
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Then add the tofu and tofu skin and simmer for 2 minutes
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Finally, add the chicken and beef and slowly immerse them for 2 minutes
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Finally, add the pig blood, bring to a boil over medium heat and cook for one minute
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A pot of spicy and flavorful Malatang is ready to enjoy. I threw in a few hard-boiled quail eggs whenever I served it.
