Here are some ways to make mutton hot pot:
How to make mutton hot pot 1, how to make special mutton hot pot
If you like something lighter, try it first Stew the mutton and set aside; if you like a spicy sauce with a strong flavor, braise the mutton first and set aside.
Stewing mutton is very easy. Put the mutton in cold water, add onions, ginger, star anise and other ingredients. Bring to a boil over high heat, then simmer slowly for two hours over low heat. Note that it is best to add salt later, otherwise the mutton will be easily dehydrated and the meat will become old.
How to make braised mutton hot pot: chop the mutton into pieces first. Heat oil over high heat, add onions, ginger, garlic seeds, etc., then add chopped mutton and stir-fry. When it just turns white, add rice wine and continue to stir-fry. After one minute, add soy sauce, chili, white wine, sugar and pepper, etc. and continue to stir-fry for two minutes. minute. Add boiling water and salt, change to low heat and simmer for two hours.
Place the vegetables to be put into the hot pot, such as cabbage, tofu, etc., on the bottom of the electric hot pot, add the cooked or stewed mutton and soup, and then put chopped green garlic on top of the mutton. Just add cilantro! You can add something as you eat, and it’s still very fresh without adding MSG! The above is the first way to make mutton hot pot.
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Recipe 2 of mutton hot pot , how to make delicious mutton hot pot
The second way to make mutton hot pot, the basic ingredients are 150 grams each of mutton slices and spinach, 50 grams vermicelli, 2 grams sesame oil, appropriate amounts of soy sauce, vinegar, sugar, MSG and salt. .
How to make mutton hot pot: wash the spinach, soak the vermicelli in warm water until soft, put an appropriate amount of water in the hot pot, add sesame oil, soy sauce, vinegar, sugar, MSG and salt and bring to a boil, adjust the base Taste, add vermicelli, after the soup boils, you can add mutton slices and spinach, eat as you go, just control the amount of hot pot heat.
Efficacy of the second recipe of mutton hot pot: warming the middle and replenishing qi, strengthening the spleen and warming the stomach.
Usage of the second recipe of mutton hot pot: serve with meals.
Application of the second recipe of mutton hot pot: suitable for those with cold stomach, poor appetite, cold pain in the epigastrium, and fear of cold and cold limbs.
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How to make mutton hot pot Part Three
Main ingredients for the third recipe of mutton hot pot: 800 grams of mutton, 280 grams of cabbage (washed and cut into pieces), 260 grams of water-fine vermicelli, 10 grams of shrimp, lamb bones, pork bones ,fish.
Seasoning for the third recipe of mutton hot pot: 60 grams of coriander (wash and cut into pieces), 60 grams of pickled chive flowers, 120 grams of sesame paste, 50 grams of cooking wine, 1 piece of fermented bean curd, 50 grams of braised shrimp oil (The best available), 60 grams of chili oil, 150 grams of soy sauce, 25 grams of sesame oil, 50 grams of vinegar, 60 grams of chopped green onion, and a piece of ginger. (The above seasonings are only theoretical, and you can change them according to your own tastes and preferences)
The third method of making mutton hot pot:
(1) Lamb bones, Add pork bones, fish and ginger to water to make soup.
(2) When the mutton is frozen hard, further peel off the meat head, corners, crispy bones, cloud skin, fascia, etc., and then cut it into 15 to 20 cm long and 3 to 5 cm wide. Very thin slices, put on a plate for later use.
(3) Add the shrimp into the soup.
(4) Add charcoal to the hot pot and boil the water. Add a small amount of meat slices and scatter them in the soup until they turn gray-white. Then you can take them out and eat them with the prepared seasoning. Then rinse the meat slices and eat as you go. Be careful not to add too much, which may cause aging and affect the freshness.
(5) After rinsing the meat slices, add cabbage heads and vermicelli noodles (frozen tofu, white tofu, sauerkraut, spinach, etc. can also be used) to make soup.
The third characteristic of the mutton hot pot recipe: fine and tender ingredients, thin and even meat slices, various and delicious seasonings, and the mellow and not-smell-boiled meat