2. For the dipping sauce, place the sesame paste in a large bowl, add the warm water, and stir in one direction with a spoon to blend the sesame paste and water into a thick paste, then continue to add the warm water and blend again with a spoon. When you lift the spoon, the sesame paste will run down the side of the spoon, but the spoon will still have a thick layer of sesame paste on it. In a separate small bowl, mix the curd and curd sauce with a spoon to form a thin paste. Add the curd sauce, oyster sauce, chives, sesame oil, salt and sugar to the sesame paste. Medium heat heating frying pan in the oil to 80% heat, small bowl of dry chili, will be hot oil dripping in the dry chili made of chili oil on the table, when serving according to taste dripping in the dipping sauce on the mix evenly.
3: Shabu-shabu practice: Remove the tendon from the lamb and slice it into 1mm thick slices perpendicular to the muscle fibers with a razor blade, and place on a plate. Fresh beef lily pads will be multi-layered side out, into the cold water rinse several times, rinsing to turn each blade, the gap in the debris clean, cleaned to no odor, and then the smooth side out, tear off the oil film, wash again. Then cut the beef leaves into 0.5cm wide, 10cm long strips and plate them according to the angle of the vertical "100 leaves". Frozen tofu is pre-frozen, and southern tofu are cut into 4cm square 0.5cm thick slices on the plate. Soak the vermicelli in warm water for 10 minutes until soft. Wash white radish, peel off the skin and cut into 0.5cm thick slices. The Chinese cabbage leaves are washed, broken lengthwise into a knife, plate standby.
4. Mutton: The most common way to make shabu-shabu is to freeze the mutton after picking it and then shave it into thin slices with a quick knife or slicer. However, the more traditional and more delicious way is to use fresh lamb slices and dip them in dipping sauce after shabu-shabu, which is more tender than frozen meat.
5. Other shabu-shabu ingredients: Traditional Old Beijing shabu-shabu ingredients are relatively simple, mainly lamb, beef leaves, cabbage, vermicelli, and frozen tofu. Nowadays, restaurants have enriched the shabu-shabu ingredients so much that you can make your own shabu-shabu at home and add your favorite ingredients to the shabu-shabu.