1. Material: mutton 1 kg, and a proper amount of mutton offal.

2. Accessories: 500 grams of cabbage, appropriate amount of meatballs, 200 grams of vermicelli, 0/00 gram of agaric/kloc, 50 grams of winter bamboo shoots and 20 grams of ginger.

3. Seasoning: 2000 grams of mutton soup, 50 grams of cooking wine and 50 grams of onion.

4. Taste dishes: appropriate amount of garlic, appropriate amount of refined salt and appropriate amount of cold boiled water. Can be prepared according to personal taste, one person and one dish.

The practice of mutton hot pot:

1. Wash the mutton, put it in a pot, add cooking wine, onion and ginger, boil it with strong fire, then switch to low fire until cooked, take it out and cut it into large pieces.

2. Wash the cabbage and cut it into pieces (preferably by hand). Wash and soak the vermicelli, and cut it into sections about 18 cm long. Wash the winter bamboo shoots and cut into pieces.

3. Put the Chinese cabbage, fungus, vermicelli, bamboo shoots and mutton soup into a hot pot, put the sliced mutton and mutton offal into the pot neatly, and continue to pour the broth until the raw materials are just submerged.

When eating, light the hot pot, and when the dish is cooked, you can dip it in the sauce. When eating, you can add coriander, which will taste more fragrant.

Mutton is tender, delicious and nutritious. According to the analysis, every100g of mutton contains protein13.3g, fat 34.6g, carbohydrate 0.7g, calcium 1 1 mg, phosphorus129mg, iron 2.0mg, vitamin B, vitamin A, vitamin B, vitamin C, vitamin C, and vitamin C. Mutton can be made into many delicious dishes with unique flavor and incomparable fragrance.