Laobeijing instant-boiled mutton
Legend has it that Manchu invented delicious food when time and food were in short supply during the March. Boil the copper pot with water, then slice the fresh tender mutton and rinse it with a pair of clamps. When it's freezing, sit around and get warm. First, eat warm mutton, then rinse vegetables, and finally drink soup. It's really enjoyable.
material
Pot bottom material: 2 pieces of dried mushrooms, 2 green onions, 2 ginger, dried laver 10g, and dried crab 1 piece.
Dip: 2 tablespoons sesame sauce, red sufu 1 block, sufu 1 tablespoon, leek flower 1 tablespoon, oyster sauce 2 tablespoons, sesame oil 1 tablespoon, salt 1 tsp, sugar 2 tsps, dried pepper/tsp.
Rinse ingredients: sheep brain/mutton cucumber strips/fresh tripe 200g, white radish/cabbage leaves 150g, frozen tofu/south tofu 150g, vermicelli 30g.
working methods
1, pot bottom practice: add a proper amount of boiling water to the mutton hot pot, put all the ingredients into the pot bottom, and rinse the ingredients after the water is boiled again.
2. Dipping method: put sesame paste into a large bowl, add appropriate amount of warm water, stir in one direction with a spoon, mix sesame paste and water into a thick paste, continue to add warm water, and stir again with a spoon. When the spoon is lifted, sesame paste can flow down the spoon wall, but there is still a thick layer of sesame paste attached to the spoon.
3. In another small bowl, stir the red fermented bean curd and fermented bean curd into a thin paste with a spoon.
4. Mix the prepared fermented milk, oyster sauce, shallot, sesame oil, salt and sugar into sesame paste and mix well.
5. Heat the oil in the wok to 80% heat with medium fire, put the dried chilies into a small bowl, pour the heated oil on the dried chilies to make chili oil, and mix well when eating.
6. Rinsing method: remove the fascia from mutton, cut it into thin slices with a thickness of 65438±0mm along the direction perpendicular to muscle fibers with a quick blade, and put it on a plate.
7. Rinse the multilayer side of the fresh beef louver with cold water several times. When washing, open each blade, clean up the impurities in the gap until there is no smell, then turn the smooth surface outward, tear off the oil film and clean it again. Then cut the beef louver into strips with a width of 0.5cm and a length of 10cm according to the angle perpendicular to the louver.
8. Prethaw the frozen tofu, cut the south tofu into pieces 4cm square and 0.5cm thick, and put them on a plate for later use. Soak the vermicelli in warm water 10 minutes in advance until it is soft, and serve it on a plate.
9. Wash the white radish, peel it, cut it into 0.5 cm thick slices, wash the Chinese cabbage leaves, cut it vertically, and put it on a plate for later use.