The method is as follows:

1. Ingredients:

Two pounds of mutton, two daikon radish

Half a pound of vermicelli

Accessories

One piece of ginger and two green onions

A handful of peppercorns

Northwestern cuisine: How to cook mutton in a pot

Northwestern Dish: Illustration of how to cook mutton in a pot 11. Cut two pounds of mutton, wash, blanch, put in a casserole, add green onion, ginger, and pepper, bring to a boil over high heat and then lower the heat

Northwestern cuisine: How to cook mutton in a pot Illustration 22. Boil the radish and vermicelli, slice the radish, add vermicelli, cilantro and garlic sprouts as desired

Northwestern cuisine: Illustration of how to cook mutton 33. Stew for one hour to two hours, depending on the tenderness of the mutton, personal preference If you like to control the time, take it out of the pot

Northwestern cuisine: Illustration of how to cook mutton 44. Pour in the soup and add spicy pepper

Northwestern cuisine: Illustration of how to cook mutton 55. Put in Mutton,

2. Supplementary content:

A more nutritious "mutton-shabu-shabu"?

According to reports, "hot-pot mutton-shabu-shabu" is to cook mutton in a casserole , have special requirements for soup base, mutton selection and side dishes. A variety of tonics and medicinal materials such as Codonopsis pilosula, wolfberry, and grass fruit have been added to the soup in advance. The selected mutton is big-tailed lambs that are 3-6 months old or goats that are under 1 year old. The fat and cholesterol are very low, which is more in line with the green and healthy dietary needs of modern people. After slaughtering, the fresh mutton is chopped into small pieces and served on a plate. The mutton cooked in this way tastes juicy and tough, and the lamb chops are even more delicious and authentic. There are many kinds of sauces, including spicy, spicy, sesame sauce, garlic paste, etc. Diners can choose according to their personal preferences. Since mutton is not as versatile as chicken, the requirements for side dishes are also very particular. Usually when you order "hot pot shabu-shabu mutton", the hotel will have a pre-prepared dish, including: cabbage, tofu, vermicelli, lettuce, There are six items like potato slices and strips. After eating the mutton, it feels like eating a stew. ?

How is it different from traditional mutton-shabu-shabu?

From the traditional mutton-shabu-shabu to the popular little lamb, and then to today’s “hot pot mutton-shabu-shabu”, the experience of eating mutton hot pot The evolution from a copper hot pot to a single pot to a large casserole. If the antique copper hot pot can better express the generosity of mutton-shabu-shabu, and the single-pot little lamb focuses on health and hygiene considerations, then the emergence of "hot-pot mutton-shabu-shabu" seems to have given people the nostalgic atmosphere of hotpot-shabu-shabu. of satisfaction. Traditional hotpot mutton is famous for its fine selection of ingredients, thin and even slices of meat, and various seasonings. Its refreshing and simple style has also become a favorite of Jincheng people. The delicate and compact Little Sheep, a one-person, one-pot healthy way of eating, has also been highly praised by people. The little lamb's hot-boiled meat is delicious, high in fiber and low in fat. The fat and lean mutton slices are cooked in the water and will not grow old after being simmered for a long time. It absorbs the fresh, salty and fragrant soup, and is extremely soft and tender in the mouth. The "hot pot hotpot mutton" absorbs the advantages of hotpot mutton and lamb, and puts more emphasis on the nutritional value. The pot bottom is carefully prepared by adding various high-quality tonics such as angelica root, dangshen, and grass fruit, which can bring out health and deliciousness.