Appropriate amount of cooking oil, onion, ginger and garlic, half a piece of chafing dish bottom material, milk 1 bag, meatballs 1 small bag, 2 rolls of sweet potato powder, fish tofu 1 small bag, Flammulina velutipes 150g, 6 rapeseed, 4 parsley, and salt 1 spoon.
Dip sesame sauce: 1 spoon sesame sauce, 1 spoon soy sauce, half a bowl of water, half a piece of fermented bean curd, half a spoonful of oyster sauce and half a spoonful of sesame oil.
2. Practice:
(1) Prepare the ingredients.
(2) Wash the vegetables and reserve milk, chafing dish bottom material and ginger and garlic.
(3) Bring a pot to boil water. After the water is boiled, add meatballs and sweet potato powder and cook for 8- 10 minutes. It is judged that the meatballs float, and the vermicelli will be automatically cut off when it is lifted, so as to be taken out for later use.
(4) Continue to add vegetables in the order of Flammulina velutipes, rape and coriander for about 3 minutes, and put one vegetable every 1 minute. Take it out for later use.
(5) Heat the oil in the pot, add the ginger and garlic, add the chafing dish bottom material, and stir-fry the red oil with low heat to melt. Add 1 bag of milk. After all the chafing dish ingredients are boiled, add a bowl of water and bring to a boil.
(6) Add meatballs and sweet potato powder, and add 1 tablespoon salt and 1 tablespoon soy sauce to taste. Continue to cook vegetables.
(7) The dipping formula of soul sesame sauce: 1 tablespoon sesame sauce, 1 tablespoon soy sauce. After stirring well, prepare a small bowl of water and add it to sesame paste twice until it is adjusted to the required consistency. Add half a piece of fermented bean curd, half a spoonful of oyster sauce, and finally add half a spoonful of sesame oil and stir well.
(8) Prepare mala Tang with milk, minced garlic, sesame sauce and balsamic vinegar.
(9) Pick it into a small bowl, add 1 tbsp sesame paste, appropriate amount of minced garlic and appropriate amount of balsamic vinegar, and mix well to serve!