Making material
Pot bottom materials: 2 pieces of dried Tricholoma, 2 pieces of green onion, 2 pieces of ginger, dried dried dried seaweed 10g, dried crab 1 piece, dipping materials: 2 tbsp sesame sauce, red fermented bean curd 1 piece, fermented bean curd 1 tbsp, leek flower/kloc-0. Dried Chili 10g, 2 tbsps of oil, rinse ingredients: mutton brain meat/mutton cucumber strips/fresh beef venetian, white radish/Chinese cabbage leaves 150g, frozen tofu/south tofu 150g, and vermicelli 30g.
method of work
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Pot bottom practice:
Laobeijing instant-boiled mutton hotpot
Add a proper amount of boiling water to the mutton hotpot, put all the ingredients in the bottom of the hotpot, and rinse the ingredients when the water boils again.
Dipping practice:
Put sesame paste into a large bowl, add appropriate amount of warm water, stir along one direction with a spoon, mix sesame paste and water into a thick paste, continue to add warm water, and mix again with a spoon. When the spoon is lifted, the sesame paste can flow down the spoon wall, but a thick layer of sesame paste is still attached to the spoon.
In another small bowl, use a spoon to mix the red fermented bean curd and fermented bean curd into a thin paste.
Mix the fermented milk, oyster sauce, chives, sesame oil, salt and white sugar into sesame paste and mix well.
Heat the oil in the wok to 80% heat over medium heat, put the dried chilies in a small bowl, and pour the heated oil on the dried chilies to make chili oil for serving. When eating, pour it on the dip and mix well.
Rinse material practice:
Mutton is stripped of fascia, and sliced into thick 1mm slices with a sharp blade perpendicular to muscle fibers, and stacked on a plate.
Fresh beef venetian blinds are rinsed in cold water for several times with one side facing outwards. When rinsing, each blade should be opened, and the impurities in the gap should be cleaned until there is no peculiar smell. Then, the smooth side should be faced outwards, and the oil film should be torn off and cleaned again. Subsequently, the beef venetian blinds were cut into strips with a width of 0.5cm and a length of 10cm at the angle perpendicular to the venetian blinds.
The frozen tofu is thawed in advance, and the south tofu is cut into pieces with a thickness of 4cm square and 0.5cm respectively, and put on a plate for later use. Soak the vermicelli in warm water in advance 10 minutes until it is soft, and serve it on a plate.
Wash the white radish, peel off the skin, cut it into 0.5cm thick pieces and put it on the plate. Wash the leaves of Chinese cabbage, cut them longitudinally and put them on a plate for later use.
Tips:
Selection of mutton: The most common practice of instant-boiled mutton in old Beijing is to pick the mutton and freeze it tightly, and then slice it with a sharp knife or slicer. But the more traditional and delicious way is to use fresh mutton slices, rinse them and dip them in the dip. Fresh mutton is more tender than frozen meat after rinsing.
Other hotpot: The traditional hotpot in old Beijing is relatively simple, mainly mutton, beef tripe, cabbage, vermicelli and frozen tofu. Nowadays, restaurants have greatly enriched the rinse materials. You can make instant-boiled mutton at home, and you can also add your favorite materials to rinse.