Preparing ingredients: 800g of lamb slices, 280g of cabbage heads (cleaned and cut into chunks), 260g of fine vermicelli, 10g of shrimp, lamb bones, fish

Preparing accessories: 60g of minced coriander, 60g of pickled chives, 120g of mace, 50g of cooking wine, 1 piece of fermented bean curd, 50g of marinated shrimp oil, 60g of chili oil, 150g of soy sauce, 25g of sesame oil, 50g of vinegar, 60g of scallions, 1 piece of ginger, 1 piece of chili oil. 60g of green onion, ginger a piece.

Methods:

1. Boil a pot of water, put the lamb bone, fish, ginger and shrimp into the pot and simmer the soup

2. When the water boils, put a small amount of meat into the soup and spread it out, so that it can be dipped into the grayish-white color, then you can dip it in the seasoning to eat it, then eat it with shabu-shabu, and remember to eat it with a lot of aging.

3. After shabu-shabuing the meat, add cabbage and vermicelli (frozen tofu, white tofu, pickled cabbage, spinach, etc.) and serve as a soup.

Production process:

1, lamb slices require moderate thickness; (our meat planner is very professional)

2, hot pot fire, blanch into the meat, shabu-shabu until white that is, dipped in seasoning to eat; (we also specialize in selling mutton stew)

3, when serving, who boiled in the hot pot, into the onion, ginger, mushrooms, dried shrimp, boiled! Out of the flavor, put the ingredients in a bowl, eat as you shabu-shabu.