Materials: lamb (fat and thin) 500 grams, 150 grams of cabbage, 150 grams of vermicelli, 30 grams of chive flowers, seasonings (60 grams of sugar and garlic, 150 grams of sesame paste, 30 grams of cooking wine, fermented bean curd (white) 50 grams, 30 grams of soy sauce, 30 grams of chili oil, 30 grams of cilantro, 30 grams of green onions).

Practice:

1, the sesame sauce with cold boiled water into a thin paste, soy sauce tofu pieces mashed, with cold boiled water into a thin paste, respectively, in a small bowl.

2, the cabbage to take the heart cut into pieces, placed in a large plate. Lamb slices, water fine vermicelli on the plate, other seasonings in small bowls.

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

4, to give each guest a dish or small bowl, will be sesame sauce, soy sauce tofu, pickled chives, soy sauce, etc. Sheng in a small bowl mix, as the basic seasoning, other seasonings can be based on the guests' preferences to adjust their own additions.

5, add water to the hot pot, the fire boiled, put on the seat, trying to keep the fire strong and under the control of people.

6, when the water boils, guests can use their chopsticks to clip mutton slices (one should not be too much, so as not to open the water for a moment, so that the mutton boiled 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 of mixing seasoning, on the sugar and garlic to eat. Keep adding lamb slices to the hot pot, and keep taking them out 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 guests want to eat cabbage or vermicelli, they can put them into the pot and eat them as soup, paying attention to the heat and not overcooking them.

Lamb Hot Pot Practice 2

Materials: 1,000g sliced lamb, 1 potato, 500g artemisia stalks, 500g oleaginous vegetables, 100g dried seaweed, 100g dried vermicelli, 50g dried fungus, moderate amount of oil, appropriate amount of salt, 6 pickled peppers, 2 pieces of pickled ginger, 1 pickled garlic, 6 jujubes, 20 goji berries, 20 peppercorns, 1 small green onion, 1 section of green onion, sesame sauce small half bowl. section, sesame sauce small half bowl.

Practice:

1, cut the scallion into segments, soaked ginger cut into thick slices.

2, potatoes peeled and cut into thick slices, soaked in water for use.

3, kelp, vermicelli, fungus soaked in advance.

4, sesame sauce with a little salt add cold white water to beat well, add chopped green onion.

5, electric hot pot add the right amount of oil, add homemade spicy bean paste, pepper, stir fry.

6, add pickled ginger, pickled garlic, stir fry.

7, add appropriate amount of water, add green onions, red dates, wolfberries, salt.

8, boil and then change to a small fire to simmer for half an hour, so that the soup is fully flavored.

9, then into the lamb slices as well as other prepared dishes, start shabu shabu.

10, with sesame sauce, very delicious.