Main ingredients: lamb (fat and thin) 500 grams, Angelica sinensis 30 grams,

Supplementary ingredients: 150 grams of cabbage, 150 grams of vermicelli, 30 grams of chive flowers,

Seasonings: 60 grams of sugar and garlic, 150 grams of sesame seed paste, 30 grams of wine, curdled bean curd (white) 50 grams, 30 grams of soy sauce, 30 grams of chili oil, 30 grams of cilantro, 30 grams of green onions. Refined oil 100 grams, ginger 5 grams, garlic 5 grams, onion 5 grams, 20 grams of monosodium glutamate (MSG), 20 grams of chicken essence, 20 grams of cooking wine, 5 grams of pepper, 3,000 grams of white broth, salt to taste

Two, mutton hot pot menu book of practices

1, the sesame sauce with cold boiled water into a thin paste, soy sauce tofu block mashed, mixed 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 a 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 flowers, soy sauce, etc. Sheng in a small bowl mix, as the basic seasoning, other seasonings according to the guests' preferences to add their own seasoning.

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 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.

3. Healthy Tips

1. The main ingredient of this dish is mutton, which is a traditional hot tonic food.

2, lamb and pork compared to the amount of fat, protein, more winter tonic good.

3, the main Chinese medicine for, mutton has beneficial gas to supplement the deficiency, warm in the warm down the function, for consumptive thinness, lumbar and knee weakness, postpartum cold abdominal pain, cold hernia, in the deficiency of the regurgitation of stomach and other therapeutic effects.

4, but because of the mutton warm and hot, where the heat is heavy, heart and lung fire, toothache, bone vapor, hepatitis, hypertension and other patients should not eat more.