Mutton hot pot is a common hot pot. Mutton has the function of dispelling cold and keeping warm, nourishing the body, improving resistance and resisting cold, especially in autumn and winter, which has the function of preventing colds. It is also very common to use preserved mutton as hot pot, and it is not difficult to do so. Let's learn about this aspect and take a look at the practice of spicy mutton hot pot.

Ingredients: mutton 1000g, garlic sprout 1 piece, coriander, a roll of sweet potato vermicelli, ginger slices 1 piece, dried pepper, red pepper, half a red pepper, garlic cloves, pepper, star anise and fragrant leaves.

Accessories: one packet of red oil chafing dish, appropriate amount of salt, 2 tablespoons of soy sauce 1 soy sauce, and cooking wine 1 spoon.

Steps of mutton hot pot:

1 After thawing, pour the preserved mutton into boiling water and blanch it, and put some cooking wine in the pot to smell.

2. After blanching, remove, rinse and drain.

3. Prepare appropriate amount of fragrant leaves and star anise. Slap ginger, garlic cloves, dried peppers and red peppers into pieces.

4, hot oil in the hot pot first enters the fat mutton to fry the oil.

5, the fried oil does not need to be served, and the mutton is directly fried.

6. Turn off the fire after the fat meat is forced out of the oil. While the oil is rolling, put it in the garlic cloves, ginger, fragrant leaves, star anise and pepper to stir-fry the fragrance, and then put it away for later use.

7. After taking out the spices such as garlic cloves and star anise, fire in the pot and pour the mutton into the fire to stir fry.

8. Pick out the fat meat that has been simmered before and put it in the pot to fry together.

9. Stir-fry for a while and then put in soy sauce, soy sauce and cooking wine in turn, with a ratio of 5:2:3. That is to say, you can put more soy sauce, not too much soy sauce. If you put too much meat, it will look very black. Continue to stir-fry until the mutton is colored, then pour in the garlic cloves, ginger, star anise, fragrant leaves and pepper segments that have been stir-fried before.

10, change the pressure cooker after frying the fragrance, heat the pressure cooker, pour the mutton in the wok and continue to stir fry, then add boiled water and a packet of hot pot ingredients to boil.

1 1, after the chafing dish is boiled and scattered, cover it with a high-pressure pot cover, and then simmer for nine minutes on medium heat instead of high heat. If you are afraid of remembering, you can set a timer on your mobile phone.

12. When stewing mutton, you can cut the side dishes, cut the parsley and garlic sprouts, and cut the peppers into rings for later use. Prepare the ingredients you need to iron.

13. Turn off the fire as soon as the timer expires. If the mutton is too rotten for a long time, it will lose its chewiness.

14. Prepare a proper amount of pepper and crush it with a knife.

15. After the air in the pressure cooker is exhausted, open the lid and add crushed pepper to remove the smell. Boil it over medium-high fire and try it salty. This is preserved mutton, so there is no need to put salt in it. Fresh mutton should be put with salt when it is cooked. Then turn off the fire and sprinkle with chicken essence.

16. Wash the sweet potato vermicelli and put it in the bottom of the hot pot basin.

17, pour the pressure cooker into the hot pot basin, then sprinkle with coriander, red pepper rings and garlic sprouts.

18. The mutton hot pot made in this way is delicious and won't smell bad.