Boiled mutton in hot pot(huo guo shuan yang rou )

Boiled mutton in hot pot

Introduction:

Production steps:

Step 1: mix the sesame paste with cold boiled water, mash the bean curd, mix it with cold boiled water and put it in small bowls.

Step 2: cut the cabbage into pieces and put them on a large plate. Mutton slices, water thin vermicelli were placed in the plate, the other spices were placed in a small bowl.

Step 3: put mutton slices, Chinese cabbage, watery noodles and various seasonings on the table.

Step 4: give each guest a plate or a small bowl. Mix the sesame paste, bean curd, pickled chive cauliflower, soy sauce, etc. in a small bowl as the basic seasoning. Other seasonings can be added according to the guest's preference.

Step 5: add water to the hot pot and put it on the table after the fire is strong. Try to keep the fire vigorous and under the control of people.

Step 6: after the water boils, the guests can hold the mutton slices with their chopsticks (not too much at a time, so as not to make the mutton boil too long and get old) and put them into boiling water to shake them up. When the mutton slices turn white, they can put them into their own bowl with chopsticks to mix the ingredients and eat them with sugar and garlic. Continue to add mutton slices into the hot pot, and keep eating them to keep the soup boiling. Pay attention to add boiling water to the pot during the meal to supplement the consumption of water.

Step 7: after the meat slices are rinsed, if the guests want to eat cabbage or vermicelli, they can put them into the pot and eat them as soup dishes. Pay attention to the heat and don't cook too badly.

Materials required:

Cabbage: 150g

Fans: 150g

Leek flower: 30g

Sweet garlic: 60g

White Sufu: 50g

Sesame paste: 150g

Cooking wine: 30g

Soy sauce: 30g

Chili oil: 30g

Coriander: 30g

Scallion: 30g

Note: 1, the main ingredient of this dish mutton, traditional hot tonic food. 2. Compared with pork, mutton has less fat and protein, so it is a good tonic in winter. 3. In traditional Chinese medicine, mutton has the functions of Tonifying Qi and tonifying deficiency, warming the middle and warming the lower part, and has the dietotherapy effect on asthenia and tuberculosis, weak waist and knees, postpartum asthenia and cold abdominal pain, cold hernia, asthenia and nausea. 4. However, due to the warm and partial heat of mutton, it is not suitable to eat more for patients with severe heat, heart and lung fire, toothache, bone steaming, hepatitis, hypertension, etc.

Production difficulty: simple

Technology: hot pot

Production time: 10 minutes

Taste: Original

Chinese PinYin : Huo Guo Shuan Yang Rou