It's malatang with a glass of Kaoliang liquor while sweating in
A cup of Kaoliang liquor in the malatang soup that you eat while sweating with the air conditioner turned on to fight fire with fire, right? It's my late night snack tonight. If you use Yangji, the soup tastes like beef bone, so the more delicious it is a cooking tips
2 serving
Within 60 minutes
νŒŒμ£ΌμƒˆλŒ
Ingredients
  • a beef-like meat
    366g
  • Water
    1.5L
  • Green onion sauce
    5TS
  • Ramen powder
    1/2pack
  • Vienna sausage
    1ea
  • Tofu
    1/4piece
  • Tteokbokki and rice cake
    20ea
  • Manila clam
    10ea
  • Shrimp dumplings
    4ea
  • kale
    5piece
  • Host
    1handful
  • Sesame leaf
    5piece
  • Spinach
    2ea
  • Bok choy
    3ea
  • Garlic
    5piece
  • Sea tangle
    1piece
  • onion
    1/5ea
  • Radish
    1/2paper cup
  • Ponzu sauce
    5TS
Cooking Steps
STEP 1/10
Cut radish into squares and prepare whole garlic, onion, and kelp.
STEP 2/10
Put the above ingredients and water in a pot and boil for 10 minutes.
STEP 3/10
Cut the skewer of bok choy and spinach, cut the kale into bite-size pieces, and prepare the bean sprouts by trimming the messy hair tail.
STEP 4/10
Cut tofu into squares, remove skewers, cut fish cakes into knuckles, and soak rice cakes in water for about 5 minutes before taking them out. Prepare shrimp dumplings, too.
STEP 5/10
Prepare frozen sunny slices.
STEP 6/10
Prepare the clams that have been removed.
STEP 7/10
Add 5 tablespoons of mapa sauce to the boiled broth and add half ramen powder to season the soup. Take out the kelp.
STEP 8/10
Add some clams, rice cakes, and vegetables to make the broth thicker. Eat vegetables and clams when they are cooked.
STEP 9/10
Dip it in yuja ponzu sauce.
STEP 10/10
Cook meat, dumplings, etc. while continuously boiling.
1. If you want to eat it completely spicy, add about 10 more Vietnamese peppers to make broth. 2. Shrimp dumplings go better with dumplings than meat dumplings. 3. It's good to buy a set of vegetables and make them when there are leftover vegetables. 4. If you eat it with yangji, the broth becomes thicker like beef bone soup, and the taste becomes deeper and deeper.
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