How to make Liu's Malatang

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  1. Add water to the pot, add an appropriate amount of vermicelli and cook until the vermicelli becomes soft and take it out.

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  2.Put the cooked vermicelli into a basin and set aside.

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  3. Soak the yuba and fungus, cut the yuba into sections, and tear the fungus into small pieces..Wash the enoki mushrooms and shiitake mushrooms and set aside.

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  4. Add water to the pot, bring to a boil over high heat, add shiitake mushrooms, enoki mushrooms, fungus, and yuba respectively , blanch the lettuce and take it out.

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  5.Put the blanched vegetables on the previously cooked vermicelli.

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  6. Prepare onions, ginger, garlic, five or six peppercorns, and the purchased mutton rolls.

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  7. Add a little oil to the pot.When the oil temperature is 60 to 70% hot, put in Sauté the Sichuan peppercorns until fragrant, add onions, ginger and garlic, add the hot pot base ingredients and sauté over high heat until fragrant.

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  8.After sautéing, add an appropriate amount of water and bring to a boil over high heat.

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  9. After boiling, add the mutton rolls and quickly break them up.

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  10.When the meat turns white, turn off the heat.

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  11. Pour the mutton and soup together on the previously blanched dishes, a delicious dish The vermicelli feast is complete.