Production method:
Slice ginger and garlic, and cut angelica into 4 mm thick slices.
(2) Wash the mutton, cut it into 3cm square pieces, put it in a soup pot and dip it in water.
(3) Put the wok on fire, heat it with oil, add ginger and garlic slices, shallots, stir fry, add white soup, add mutton, monosodium glutamate, chicken essence, pepper, cooking wine and angelica, boil, skim the floating foam, pour it into the pressure cooker, press 10 minute, and then put it into the pot to take the stage.
Generally speaking, there are basically only three kinds of hot pot. The first soup is mild, the raw slices are mainly rinsed, and dipping plays an important role. Mutton hot pot and Guangdong-style edge sealing furnace are the most representative. The second is that the materials in the pot are cooked, such as casserole fish head, mutton stove, and fire is only used for heat preservation and cooking. The third is that the ingredients in the pot are cooked, and even the dishes don't need to be scalded. Fire is completely used to keep warm, just like a cauldron.