Main ingredient: 1000 grams of mutton. Ingredients: 150 grams of fermented bean curd bamboo, 75 grams of fermented fungus, 150 grams of sheep cabbage, 20 grams of parsley, 20 grams of ginseng.

Seasoning: 35 grams of cooking wine, 4 grams of refined salt, 3 grams of monosodium glutamate, 3 grams of sugar, 30 grams of green onions, ginger, 1000 grams of broth, 30 grams of chili oil, seasoning packet (filled with pepper, star anise, chenpi 4 grams, 5 grams of cinnamon, sesame seeds, cloves 1 gram each), 10 grams of sesame oil, 50 grams of brine shrimp oil.

Practice

1, lamb into the boiling water pot blanch through the fish.

2, lamb into the pot, add enough water, add 20 grams of cooking wine, seasoning packets, green onion, ginger and cook until cooked.

3, lamb cut small pieces. Bean curd and cilantro cut into sections. Cabbage cut small slices.

4, broth into the pot, put ginseng with low heat to cook 10 minutes into the hot pot, down into the lamb pieces.

5, under the bamboo, fungus, cabbage, add wine, salt, sugar, green onions, ginger juice, monosodium glutamate, sesame oil to boil, put the coriander, with chili oil, brine shrimp oil and so on can be.

Tips

Features

The soup is fresh and the meat is rotten, the aroma is thick and hot, and the taste is salty. This dish has the effect of replenishing vital energy, replenishing the spleen and lungs, nourishing the spirit and benefiting the intellect, generating fluids and quenching thirst.