Put peanuts and white sesame seeds into a pot and stir-fry until hot. Then chop the garlic slices into minced garlic, put the chili sauce, fresh chili powder and other seasonings together with the minced garlic, and add the minced green onion. Then heat an appropriate amount of oil, pour it into the container where you just mixed the seasoning, and stir while pouring. Finally add the diluted oyster sauce, crush the peanuts and add them to the container.
The fresh and tender mutton slices are plunged into the boiling water in the copper pot. What is tumbling is the anxiety of the diners; pick up the chopsticks, dip them in some condiments, and can’t wait to put them into the mouth, feeling happy on the lips and teeth. I wandered back and forth between my mouth and nose for a few times, which warmed my heart and stomach. It felt so good.
Shabu-shabu only uses five parts: "upper brain", "small Sancha", "big Sancha", "cucumber strips" and "grinding". The required mutton slices are about 13 cm long and 3.3 cm wide. cm, 0.9 mm thick, as thin as paper, placed on a blue and white porcelain plate, crystal clear, with red and white meat slices.
It is clear, and the pattern of blue and white porcelain can be faintly revealed. The lean meat slices are as bright red as blooming peonies, and the fat meat slices are as white as jade. "As thin as paper, as uniform as crystal, as neat as lines, and as beautiful as flowers" is known as the highest state of mutton cutting.
Put this kind of meat into a hot pot with sea rice and mushroom soup. It will be cooked as soon as it is rinsed. The meat is fat but not oily, lean but not woody, and does not become old after being rinsed for a long time. It tastes delicious without being tangy or greasy. Coupled with unique condiments, paired with some sugar garlic and hot sesame sesame cakes, it has a rich aroma and excellent taste.
The beauty of traditional charcoal fire copper pots is that copper has good thermal conductivity and heats up quickly. After heating with charcoal fire, the temperature will be higher. And when the flame temperature is the same, the temperature of the copper pot will be higher than that of the iron pot. The effect of "shabu-shabu" makes the mutton taste more tender.