1. Ingredients: mutton 1 kg, and appropriate amount of mutton offal.

2. Accessories: 500g of Chinese cabbage, appropriate amount of meatballs, 200g of vermicelli, 0/00g of agaric/kloc-,50g of winter bamboo shoots and 20g of ginger.

3. Seasoning: 2000 grams of mutton soup, 50 grams of cooking wine and 50 grams of onion.

4. Taste dishes: appropriate amount of garlic, refined salt and cold water. Can be prepared according to personal taste, one person and one dish.

The practice of mutton hot pot:

1. Wash the mutton, put it in a pot, add cooking wine, onion and ginger, boil it with high fire, then cook it with low fire until it is cooked, take it out and cut it into large pieces.

2. Wash the cabbage and cut it into pieces (preferably by hand). After washing and soaking, the vermicelli is cut into sections about 18 cm long. Wash the winter bamboo shoots and cut into pieces.

3. Put Chinese cabbage, fungus, vermicelli, bamboo shoots and mutton soup into the hot pot, put the sliced mutton and mutton offal into the pot neatly, and continue to pour the broth until the raw materials are just submerged.

When eating, light the hot pot until the dish is cooked, and then you can eat it with the sauce. When eating, you can add coriander, which will taste more fragrant.

Mutton is tender, delicious and nutritious. According to the analysis, every100g of mutton contains protein13.3g, fat 34.6g, carbohydrate 0.7g, calcium 1 1 mg, phosphorus129mg, iron 2.0mg, vitamin B, vitamin A, vitamin B, vitamin C, vitamin C, and vitamin C. Mutton can be made into a variety of delicious dishes, with unique flavor and unparalleled fragrance.