Main Ingredients

Lamb 1500g

Sides

Cabbage

300g

Vermicelli

300g

Shrimp

50g

Chive Blossoms

Moderate

Curd Bean Curd (Red)

Amount

Seasoning

Salt

Amount

Soy Sauce

Amount

Vinegar

Amount

Monosodium Glutamate

Amount

Cilantro

Amount

Soap

2,500g

Broth

2500g

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1. Cut the lamb into thin slices; cut the vermicelli into pieces; wash the cabbage and cut it into large strips. The above materials are loaded into the disk, on the table to be used. Cilantro, cut into segments

2. Sesame sauce, fermented bean curd, soy sauce, marinated shrimp oil, chive blossoms, vinegar, sugar and garlic, cilantro segments were loaded into the plate for dipping

3. The hot pot was filled with fresh broth, put in the seaweed, ignited the fire on the table, and when the soup in the pot came to a boil, the lamb slices were swished around with chopsticks and dipped in the sauce to be eaten. Finally, put the cabbage and vermicelli into the pot. When the cabbage and vermicelli are cooked, put in salt, monosodium glutamate and soy sauce, and then fish them out to eat

Cuisine Features

The meat is very tender, and it's not nasty or greasy, so it's a traditional Beijing-style dish.