Copy of Sweet moments #couple #brothers #sweet #brothers

Many people think mala xiang guo is just about boiling ingredients and tossing them together. But the real skill lies in draining the water. The wide sweet potato noodles need to be soaked until soft beforehand, then boiled until there's still a tiny bit of white in the center before taking them out. Rinse them in cool, boiled water and drain them well. The meatballs need to be cooked through without getting mushy, so they stay springy. The vegetables only need to be blanched until just tender, keeping them crisp. I have one strict rule: every ingredient must be thoroughly drained after cooking. Otherwise, the sauce won't stick, and everything will taste watery, ruining the flavor. Add the ingredients that take longer to cook first, and put the leafy greens in last for the best texture. Place the cooked ingredients in a colander and let them drain for 30 minutes until all the excess water is gone. That way, the sauce can cling tightly to every wide noodle and every piece of vegetable.