material
Pot bottom ingredients: 3000g of sheep spine (scorpion), 2000g of lamb chops, 5 slices of old ginger, 5 segments of green onions, garlic 100g, 2 teaspoons of salt (10g), chicken essence 1 teaspoon (5g), and soy sauce100g.
Stewed meat 1: clove 3, 1 tsaoko 2, nutmeg 2, fragrant leaves 3, pepper 30, star anise 2, fennel 10, cinnamon 1, astragalus 5, ginger 1, Amomum villosum 2, etc.
Rinsing materials: flour100g, potato 200g, Pleurotus ostreatus 300g, chrysanthemum 200g, vermicelli 50g and cabbage 200g.
Practice the bottom of the pot:
Wash and cut the sheep spine and ribs into large pieces, put them into a boiling pot, add appropriate amount of cold water, take out the sheep spine and ribs, and wash them with cold water after boiling with strong fire.
Heat the oil in the wok to 50% heat over medium heat, add the old ginger slices, onion slices and 5 garlic and stir-fry until fragrant. Add enough cold water, lamb spine and lamb ribs, adjust to high fire, cover and cook until it is about to boil, add soy sauce without stirring, skim off the floating foam after boiling, put the stew into the seasoning bag, add the remaining garlic and ginger slices, and adjust to low fire for 2 hours.
Take out the seasoning package before serving, and put the soup into the hot pot. When cooking again, try the sheep bones first, and then rinse other materials.
Practice of flushing materials:
Put the flour into a large bowl, add a little cold water, stir with chopsticks, add a little cold water and stir again until the flour is flocculent and there is a little dry powder in the bowl. Knead all the flocculent dough pieces together by hand, knead them repeatedly into dough, and cover them with plastic wrap for proofing 10 minutes. Spread more fine flour on the chopping board before serving, roll the dough into large pieces with a thickness of 0.5cm, fold it in half twice, and cut it into 10 pieces for serving. When in use, shake off a piece of dough, pull it to both sides with both hands, pull it into wide noodles, and cook it in a boiling soup pot.
Wash and peel potatoes, cut them into chunks with a thickness of 0.3cm, wash Pleurotus ostreatus, tear them into small pieces, and plate them. Wash the chrysanthemums and put them on a plate. Chinese cabbage: Take Chinese cabbage leaves, break them and put them in a small basket.
Put the vermicelli in a pot, soak it in enough cold water until it becomes soft, and then serve it on a plate.
Tips:
About dipping sauce: sheep scorpion hot pot is characterized by thick and salty soup, so it is usually unnecessary to prepare another dipping sauce. If you feel that the taste is not enough when washing vegetables, you can use sesame sauce seasoning of instant-boiled mutton as dipping sauce.