Mutton hot pot ingredients: 30 grams of angelica, 1500 grams of mutton. Seasonings:100 grams of refined oil, 5 grams of ginger, 5 grams of garlic, 5 grams of green onion, 20 grams of monosodium glutamate, 20 grams of chicken essence, 20 grams of cooking wine, 5 grams of pepper, 3,000 grams of white soup.

Method of preparation:

Slice ginger and garlic, and cut angelica into 4-millimeter-thick slices.

(2) lamb clean, cut into 3 cm square pieces, into the soup pot blanch water fishing.

(3) frying pan on the fire, under the oil heating, put ginger and garlic slices, onions, sautéed, mixed with white broth, put lamb, MSG, chicken essence, pepper, cooking wine, angelica, boiling, in addition to all the foam, poured into the high-pressure cooker, pressure for 10 minutes after the pot into the pot, on the stage can be.

In general, there are basically only three main categories of hot pot, the first of which is soup with a light flavor, and the main focus is on shabu-shabu, with dipping sauces playing an important role, shabu-shabu and Cantonese-style hot pots being the most representative of this type. The second type of hot pot is a pot in which the ingredients have already been cooked, such as a casserole with fish head and mutton, etc., and the stove fire is only used to keep the heat in and to scald the greens. The third is the pot of material all cooked through, even vegetables do not need to wear hot, the stove fire is completely used to keep warm, and the pot of food no two ways about it.