Comprehensive recipes for cured mutton hot pot
Main ingredients: 1000g beef, 1 yellow garlic, appropriate amount of coriander, a roll of sweet potato vermicelli, 1 piece of ginger, appropriate amount of dried chili, red pepper Appropriate amount of hot pepper, one and a half small peppers, appropriate cloves of garlic, appropriate amount of pepper, appropriate amount of star anise and galangal
Supplementary materials: 1 pack of chili oil hot pot ingredients, appropriate amount of salt, 1 large soy sauce, 2 soy sauce spoon, 1 spoon of rice wine
The process of making beef hot pot
1. After defrosting the bacon, pour it into boiling water to blanch and drain, put some rice wine in the pot to remove the smell
2. After blanching, pick it up, wash it and remove the water.
3. Prepare appropriate amounts of galangal and star anise. Crush the lumps of ginger, crush the garlic cloves, and cut the dried chili peppers and red peppers into strips
4. Boil oil in a hot pan and fry the fattier beef until it becomes oily
5 . There is no need to pour out the fried oil later. Fry the mutton immediately
6. Turn off the heat after all the white meat has evaporated. When the oil is boiling, add the garlic cloves and ginger prepared previously. Stir-fry the galangal, star anise and chili pepper segments until fragrant, then put them in a bowl and wait for later use
7. After scooping out the stir-fried garlic cloves, star anise and other spices, open the pot and pour the beef into the fire. Stir-fry
8. Pick out the previously stir-fried white meat and put it into the pot to stir-fry together
9. Stir-fry for a while and then add light soy sauce, soy sauce and rice wine. The ratio is 5:2:3. That is to say, you can put more light soy sauce, but you don’t need to put too much soy sauce. If you put too much soy sauce, the meat will look dark. Stir-fry again until the beef is colored, then pour in the previously stir-fried garlic cloves, ginger, star anise, galangal, and chili pepper segments and stir-fry again
10. After stir-frying until fragrant, replace the pressure cooker, bring the pressure cooker to a boil, and stir-fry again Pour the beef in the pot and stir-fry again, then add boiling water that has not soaked the beef and a pack of hot pot ingredients and bring to a boil.
11. After the hot pot ingredients are cooked, put the lid on the pressure cooker, then reduce the fire to low and simmer for nine minutes. If you don’t remember, you can set a timer on your phone
12. When stewing the mutton, you can cut the hot pot side dishes, cut the coriander and garlic into strips, and cut the chili pepper into rings and set aside. Prepare the food you need to blanch in advance
13. Turn off the heat as soon as the timer expires. The beef will become rotten after simmering for a long time and lose its chewy texture.
14. Prepare in advance Appropriate amount of pepper, cut it with a knife
15. After the pressure cooker is completely out of gas, open the lid and add the cracked peppercorns to remove the mutton smell, bring it to a boil over medium heat, and test the saltiness. I think it is Cured mutton, so there is no need to add salt. Fresh beef needs to be salted when stir-fried with light and dark soy sauce. Then turn off the heat and sprinkle with MSG.
16. Wash the sweet potato vermicelli and put it into the hot pot basin
17. Pour the contents from the pressure cooker into the hot pot basin, then sprinkle with coriander. Red pepper rings and yellow garlic segments are enough
18. The beef hot pot cooked in this way is delicious and not easy to get too spicy