Here are a few ways to make mutton hot pot: mutton hot pot practice a , special mutton hot pot practice If you like a little lighter, the mutton stewed first standby; if you like the kind of flavor heavy sauce color spicy spicy, the mutton first braised standby. Stewing mutton is easy, put mutton in cool water, put onion, ginger, star anise and other ingredients, first boil on high heat, then slowly stew on low heat for two hours. Note that the best salt a little later, otherwise the lamb is easy to dehydration meat is older. Braised mutton hot pot practice: mutton first chopped. Heat the oil over high heat, add onion, ginger, garlic seeds and other choking pot, then add chopped mutton stir fry, just turn white when adding yellow wine to continue to stir fry, one minute after adding soy sauce, chili, white wine, sugar and pepper and continue to stir fry for two minutes. Add boiling water and salt, reduce the heat to low and start to simmer for two hours. Spread the vegetables you are going to put into the hotpot, such as cabbage and tofu, to the bottom of the electric hotpot, add the boiled or stewed lamb and soup, and then lay the chopped green garlic and cilantro on top of the lamb and you are ready to go! You can add things while eating, no need to put MSG is also very fresh oh! The above is the first way to make lamb hot pot. ============================== lamb hot pot practice of the second , delicious lamb hot pot practice lamb hot pot practice of the second, basic materials shabu shabu lamb slices, spinach 150 grams each, 50 grams of vermicelli, 2 grams of sesame oil, soy sauce, vinegar, sugar, monosodium glutamate and salt each moderate amount. Mutton hot pot practice of the system: spinach choose clean, fans with warm water soaked soft, hot pot in the amount of water, add sesame oil, soy sauce, vinegar, sugar, monosodium glutamate and salt boil, adjust the bottom flavor, add fans, soup open, you can go under the slices of mutton and spinach, as you eat as you go under the amount of pot hot pot fire to control yourself. Mutton hot pot practice of two of the effects: warm the gas, spleen and stomach. How to use Mutton Hot Pot: Serve with food. Application: For those who have cold stomach and poor appetite, cold pain in the stomach and epigastric region, and fear of cold limbs. ================================ lamb hot pot practice of three lamb hot pot practice of three main ingredients: 800 grams of lamb, cabbage head (cleaned and cut into pieces) 280 grams, 260 grams of water fine vermicelli, 10 grams of shrimp, lamb bones, pork bones, fish. Mutton hot pot practice of three seasonings: coriander (washed and cut into pieces) 60 grams, pickled chives 60 grams, 120 grams of sesame sauce, 50 grams of cooking wine, curd 1 piece, marinated shrimp oil 50 grams (the best), 60 grams of chili oil, soy sauce 150 grams of sesame oil 25 grams of vinegar 50 grams of green onions 60 grams of ginger a piece. (The above seasoning is only theoretical, you can according to their own taste preferences and practical changes) lamb hot pot practice of three of the method: (1) sheep bones, pig bones, fish and ginger with water to make soup. (2) lamb frozen hard, the frozen meat further stripped meat head, edges, brittle bones, cloud skin, fascia, etc., and then cut into 15-20 cm long, 3-5 cm wide very thin slices, yards in the plate to be used. (3) Add the shrimp to the soup. (4) Add charcoal to the hotpot, bring the water to a boil, and then add a small amount of meat to the soup to spread it out, so that it can be dipped in the seasoning and eaten as it turns grayish-white, then eat as you shabu-shabu the meat, but don't overdo the aging. (5) After the meat has been shabu-shabu'd, add cabbage and vermicelli (frozen tofu, white tofu, sauerkraut, spinach, etc.) and eat as a soup. Characteristics of Mutton Hot Pot No.3: The ingredients are fine and tender, the meat is evenly sliced, the seasonings are varied and flavorful, and the shabu-shabu is mellow and not stinky

.