What are all kinds of spicy dishes?

Various mala Tang dishes include meat, vegetables, seafood, bean flour products and staple food.

Each category has a rich variety. Let's talk about meat first. The common ones are pork, beef, mutton, ribs, chicken, duck, ham, shrimp, fish, bacon, tenderloin, chicken fillet, chicken offal, chicken blood, duck blood, beef offal, mutton offal, lunch meat, quail eggs, fish balls, beef balls, pigeon meat and so on. Less common are frog meat and bullfrog meat.

Among all kinds of spicy dishes, there may be more kinds of vegetables, such as Chinese cabbage, oil wheat, coriander, fungus, mushrooms, wax gourd, radish, kelp, lotus root slices, potato chips, baby cabbage, lettuce slices, cauliflower, purple cabbage, Flammulina velutipes, day lily, bean sprouts, leeks, small vegetables, purple cabbage, Chinese yam and water spinach.

How to eat mala Tang:

1, rinse: just clip the ingredients and cook them in a pot. The key is: first of all, we must distinguish between various ingredients, not all of which can be scalded. Generally speaking, materials with tender and crisp texture and instant cooking are suitable for scalding (rinsing) food, such as duck intestines, kidney slices, liver slices, pea seedlings and spinach. Moreover, the texture is a little dense, so it is not easy to cook it in an instant. It needs to be scalded for a while, such as hairy belly, mushroom liver and beef slices.

Secondly, we should observe the changes of soup. When the soup brine keeps boiling and rolling, and there is enough oil on the soup brine, it is delicious and can also be kept warm. Thirdly, it is necessary to control the heat. If the heat is too high, the food will get old, and vice versa. Fourth, be sure to hold the food steady when it is hot, otherwise it will be easy to boil if it falls into the pot.

2, cooking: that is, put the ingredients into the soup to cook. The key points are: first, choose cooking materials, such as hairtail, meatballs, mushrooms, etc., which are relatively dense and must be heated for a long time before eating; Secondly, we must master the heat, and some have to cook for a long time.