Ingredients

2 tbsp shabu shabu stock, 1 tbsp sesame paste, 1 tbsp finely chopped green onion, 1 tsp coarse chili powder, 1 block of tofu curd, 1 tsp sesame oil, 1/4 tsp soy sauce, 1 tsp sugar

How to make it

1: Add all the ingredients to a bowl;

2: Stir to mix well.

Method 2,

Ingredients

"Sliced lamb 300g", "Tofu 2 pieces", "Konjac 1 box", "Enoki mushrooms 2 packs", "Garlic 3 cloves", "Ginger a little", "Soy sauce 2 tbsp", "Rice wine 1 tbsp", "Sugar 3 tbsp", "Yuzu and wind vinegar 2 tbsp", "Water moderately", "Salt moderately"

Methods

Methods

All right. >

1: Prepare the sauce by slicing the garlic and ginger.

2: Heat the sauce in a pot, add the sliced garlic and ginger, and add the ingredients when it comes to a boil.

3: Shabu shabu for 10 seconds and let the lamb brown, add salt to taste and add a dash of wabi-sabi vinegar before serving.

Practice 3,

Materials

Main ingredient: 500 grams of lamb (fat and lean),

Auxiliary ingredients: 150 grams of cabbage, 150 grams of vermicelli, 30 grams of chives,

Seasoning: 60 grams of sugar and garlic, 150 grams of sesame paste, 30 grams of wine, 50 grams of fermented soybean curd, 30 grams of soy sauce, 30 grams of chili oil, 30 grams of cilantro. 30g of green onion

Practice

1. Mix the sesame paste with cold boiled water to make a thin paste, mash the soy sauce tofu cubes and mix them with cold boiled water to make a thin paste, and put them in small bowls respectively.

2. Take the heart of the cabbage and cut into pieces, put on a large plate. Lamb slices, water fine vermicelli on the plate, other seasonings in small bowls.

3. Arrange the lamb slices, cabbage, water fine vermicelli and various seasonings together on the mat.

4. Give each guest a plate or small bowl to eat, will be sesame sauce, soy sauce tofu, pickled chive flowers, soy sauce, etc. Sheng in a small bowl mix, as a basic seasoning, other seasonings according to the guests' preferences to adjust their own additions.

5. Add water to the hot pot and put it on the seat after the fire is burning, trying to keep the fire going and under human control.

6. When the water boils, the guests can use their chopsticks to clip the mutton slices (not too much at a time, so as not to boil the water for a while, so that the mutton cooked for too long and become old) into the boiling water, the meat slice shake, when the meat slice becomes white, you can use the chopsticks to clip to their own bowl mixing seasoning, on the sugar and garlic to eat. Keep adding lamb to the hot pot and eating it to keep the soup boiling. During the seat to pay attention to the pot to add boiling water to replenish the water consumption.

7. After the meat is finished, if the guests want to eat cabbage or vermicelli, they can put it into the pot and eat it as a soup, paying attention to the heat and not overcooking it.