Materials

Main ingredients: 500 grams of mutton (fat and lean),

Accessories: 150 grams of cabbage, 150 grams of vermicelli, 30 grams of chive flowers,

Seasoning: 60g sugar garlic, 150g sesame paste, 30g cooking wine, 50g fermented bean curd (white), 30g soy sauce, 30g chili oil, 30g coriander, 30g green onion

Method

1. Mix the sesame paste with cold boiled water into a thin paste, mash the soybean curd cubes, use cold boiled water to make a thin paste, and place them in small bowls.

2. Cut the cabbage into chunks and place on a large plate. Put the mutton slices and water-fine vermicelli on separate plates, and put other seasonings in small bowls.

3. Place the mutton slices, cabbage, vermicelli and various seasonings on the table.

4. Give each guest a eating plate or small bowl. Mix the sesame paste, soybean curd, pickled chive flowers, soy sauce, etc. in the small bowl as the basic seasoning. Other seasonings can be made according to the guests’ preferences. Adjust and add.

5. Add water to the hot pot, and after the fire is strong, place it on the mat and try to keep the fire strong and under control.

6. After the water boils, guests can use chopsticks to pick up the mutton slices themselves (not too many at a time, so as not to prevent the water from boiling for a while, causing the mutton to cook for too long and become old) and put it into the boiling water , shake the meat slices loose. When the meat slices turn white, you can use chopsticks to put them into your own bowl, mix the seasoning, and eat with sugar and garlic. Continuously add mutton slices to the hot pot and keep removing them to keep the soup boiling. During the meal, be sure to add boiling water to the pot to replenish water consumption.

7. After rinsing the meat slices, if the guests want to eat cabbage or vermicelli, they can put it in the pot and eat it as soup. Pay attention to the heat and don't cook it too much.