Old Beijing instant-boiled mutton is a traditional hot pot dish in Beijing, which is mainly made of sheep brain meat, supplemented by white radish, Chinese cabbage, frozen tofu and vermicelli.

Cuisine characteristics

taste

Old Beijing instant-boiled mutton is easy to make, and the bottom of the clear soup pot ensures the delicacy of mutton to the maximum extent. Mutton tastes the most tender and delicious.

Making material

Pot bottom materials: 2 pieces of dried Tricholoma, 2 green onions, 2 pieces of ginger, dried seaweed 10g, dried crab 1 slice, dipping materials: 2 tablespoons of sesame sauce, red fermented bean curd 1 slice, fermented bean curd 1 tablespoon, and chives/kloc-0.

Salt 1 teaspoon, 2 teaspoons of sugar, dried pepper 10g, 2 tablespoons of oil. Rinsing materials: 200g of mutton brain meat/mutton cucumber strips/fresh beef venetian blinds, 50g of white radish/cabbage leaves150g, 10g of frozen tofu/south tofu150g, and 30g of vermicelli.

Impregnation practice

Put sesame paste into a large bowl, add appropriate amount of warm water, stir in one direction with a spoon, mix sesame paste and water into a thick paste, continue to add warm water, and stir again with a spoon. When the spoon is lifted, sesame paste can flow down the spoon wall, but there is still a thick layer of sesame paste attached to the spoon.

In another small bowl, stir the red fermented bean curd and fermented bean curd into a thin paste with a spoon.

Mix fermented milk, oyster sauce, chives, sesame oil, salt and sugar into sesame paste, and mix well.

Heat the oil in the wok to 80% heat with medium fire, put the dried peppers into a small bowl, and pour the heated oil on the dried peppers to make Chili oil. Pour it on the dip and mix well when eating.

Flushing method

The mutton was stripped of fascia, cut into thin slices with a thickness of 65438±0mm along the direction perpendicular to the muscle fibers with a sharp blade, and put on a plate.

Venetian blinds, the fresh beef, was rinsed several times in cold water with one side facing outward. When washing, open each blade and clean up the impurities in the gap until there is no odor. Then, with the smooth side facing outward, tear off the oil film and clean it again. Then cut the beef louver into strips with a width of 0.5cm and a length of 10cm according to the angle perpendicular to the louver.

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 10 minutes in advance until it is soft, and serve it on a plate.

Wash the white radish, peel it, cut it into 0.5 cm thick pieces and put it on a plate. Wash the leaves of Chinese cabbage, cut them lengthwise and put them on a plate for later use.