Materials

Half a kilogram of sliced lamb for hot pot shabu shabu, 1 white carrot, 1 slice of ham, 1 piece of ginger, 1 handful of cilantro, a small bowl of half a bowl of yellow wine, 10 capsules of peppercorns, 2 star anise, half a green onion, and two large spoonfuls of white pepper

Methods

1.Half a casserole pot of water, add the shredded ham, peppercorns, star anise, green onion, and ginger slices, and bring to a boil.

2. In between, put the white radish, carrot, ham. Cilantro chopped spare.

3. When the water boils, pour in the shredded radish and cook on medium heat for two to three minutes until soft. Add the lamb slices and yellow wine. Use chopsticks to disperse the mutton, add the appropriate amount of salt and chicken essence to taste. Cook over high heat for three minutes, then turn off the heat and pour in the cilantro and white pepper to taste.

Tips

1, carrots are for the color is good, you can not add. 2, radish can also be used to wipe the shredder cut out of the fine silk, so that the silk taste soft. 3, the amount of yellow wine should not be too small, one in order to warm up the stomach, and the second is to go to the lamb better ding dong. 4, if you add the like "soup soup" or "Magic Chef soup" or "Magic Chef soup" or "Magic Chef soup". "Magic Chef soup" such as concentrated soup, of course, the flavor is better.