Casserole Malatang (clear soup version)
Overview
Last night, North China ushered in the first snow of 2015, followed by cold air. In this cold weather, eat a spicy casserole to warm your whole body. The casserole has good heat preservation performance, so you don’t have to worry about the dishes getting cold while eating. It’s also easy to get materials, just have the stock at home. Because my son is not weaned yet, I don’t eat spicy food, so I made a clear soup version. If my family likes spicy food, I can just put chili oil in the ingredients separately.
Tags
Ingredients
Steps
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Use the chicken rack to simmer over low heat and add salt at the end.
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Prepare a packet of Little Sheep Clear Soup Hot Pot Base, about half a packet is used for one casserole
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Put the hot pot base ingredients in the casserole, add the stock,
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Add the chopped onion, ginger, garlic, pepper, and aniseed, and bring to a boil
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The fish balls and mutton slices are all in the refrigerator, the leftovers from the last time I ate the mutton hotpot
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The soaked fungus left over from cooking last night
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Tofu puffs and tofu skin are all in the refrigerator
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The white radish meatballs are the stock in the freezer that have been fried before
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Wash coriander and spinach
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After the soup in the casserole boils, add tofu skin, fish balls and other cooking-resistant ingredients
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While the stock is cooking, prepare the sesame paste
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Chop the coriander and add it according to your own taste. It is best to add some chopped peanuts for a better taste
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Finally, add mutton, vegetables, shrimp, and shrimp oil to the pot. This is the shrimp oil boiled with the remaining shrimp heads from peeling the shrimps. Adding it to the clear soup pot not only makes the color look better, but also tastes more delicious. If you like spicy food, you can add chili oil at this time
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Just add an appropriate amount of sesame oil when taking it out of the pot, and the delicious Malatang casserole is ready!
