Materials:

Ingredients: mutton1000g. Ingredients: water-borne yuba150g, water-borne fungus 75g, sheep cabbage150g, coriander 20g and ginseng 20g.

Seasoning: 35g of cooking wine, 4g of refined salt, 3g of monosodium glutamate, 3g of white sugar, 30g of onion and ginger, 30g of broth 1 000g, 30g of chili oil, seasoning package (containing 4g of pepper, 4g of star anise, 4g of dried tangerine peel, 5g of cinnamon, 5g of fragrant leaves and 5g of clove), etc.

Practice:

1, mutton into the boiling water pot, blanch thoroughly and take out.

2. Put the mutton into the pot, add enough water, add 20 grams of cooking wine, seasoning packets, onion segments and ginger slices and cook until cooked and rotten.

3. Cut the mutton into small pieces. Cut yuba and coriander into sections. Cut the cabbage into small pieces.

4. Put the broth into the pot, add the ginseng and cook it with low heat 10 minutes, pour it into the hot pot, and add the mutton pieces.

5, add yuba, fungus, cabbage, add cooking wine, salt, sugar, onion, ginger juice, monosodium glutamate, sesame oil to boil, add coriander, with Chili oil, marinated shrimp oil, etc.

Features: the soup is rotten, fragrant and boiling, and has a salty taste. This dish has the functions of invigorating vitality, invigorating spleen and lung, calming the mind and improving intelligence, promoting fluid production and quenching thirst.

The above practices of mutton hot pot are a good choice, which not only keeps the nutritional elements of mutton from being destroyed, but also has a good effect on the absorption of human nutrition. It is a delicious food worth choosing, and there are many suitable people.