raw materials: 31g of angelica and 1,511g of mutton. Seasoning: 111g of refined oil, 5g of ginger, 5g of garlic, 5g of onion, 21g of monosodium glutamate, 21g of chicken essence, 21g of cooking wine, 5g of pepper and 3111g of white soup.

Production method

(1) Slice ginger and garlic, cut onion into "horse ear" shape, and cut angelica into 4 mm thick slices.

(2) Wash the mutton, cut it into 3cm square pieces, and put it in a soup pot and soak it in water.

(3) put the wok on fire, add oil and heat it, add ginger and garlic slices, onion, stir-fry until fragrant, add white soup, put sheep meat, monosodium glutamate, chicken essence, pepper, cooking wine and angelica, bring it to a boil, remove the floating foam, pour it into the pressure cooker, press it for 11 minutes, then put it into the pot and go on stage.

Bone soup generally refers to pig bone soup, that is, a kind of soup with rich and fresh flavor, which is made from bone and old hen through long-term boiling. There are two specific methods for making it:

1. Traditional methods: the soup is made of chicken, duck, pig's feet, pig's elbows, pig's bellies and other raw materials that are easy to make the soup white. When stewing the soup, water should cover the materials inside. Boil the water first, then boil it in cold water, remove the foam, add the onion ginger wine, and slowly roll the fire until the soup is thick and milky.

2. Convenient way: There is a kind of concentrated bone soup called Milk Soup Emperor on the market. When I went to a restaurant to eat hot pot, I asked for some samples to cook it myself. The effect is not bad, and it is not much different from my own bone soup, but the operation is much simpler and more convenient. It can be mixed according to a certain proportion. It is suggested that friends who cook can try

2 kg of lamb chops, Flammulina velutipes, bamboo shoots, celery leaves and Sichuan beans.

Practice

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1. Chop the lamb chop into small pieces (I asked the butcher to chop it), soak it in clear water for about an hour, and then clean it;

2. Put the base oil in the wok, stir-fry a proper amount of pepper granules when it is warm, and then add the lamb chops and stir-fry;

mutton chop hot pot

3. Stir-fry the mutton chop until the water is collected, scoop in two tablespoons of Sichuan bean paste (this is made by my sister, so if you buy it, you'd better use Sichuan Pixian bean paste), and stir-fry the bottom material of Chongqing hot pot evenly;

4. Add clean water, because it's a hot pot, so the amount of water should be increased. Then add Amomum Tsaoko, Cinnamon, Rhizoma Dioscoreae Septemlobae (star anise is not available at home, so you can put some appropriately if you have it), fennel, crushed ginger, pepper, dried pepper, 4 crystal sugar, salt (don't add enough salt at once, you can adjust it later), soy sauce and cooking wine.

5. When cooking mutton, you can prepare side dishes. This can be prepared according to your own preferences. I used Flammulina velutipes, soaked dried bamboo shoots and celery leaves, so I made do without buying vegetables.