Hot pot with mutton and carrot paste soup(yang rou hu luo bo si hu tang huo guo )

Hot pot with mutton and carrot paste soup

Introduction:

"One of my favorite winter warm tonic and cold dispelling soup - mutton and carrot paste soup hot pot."

Production steps:

Step 1: Ingredients: mutton 1 carrot 1 garlic 3 ginger a little dry pepper 3.

Step 2: cut the mutton into thin strips along the grain, add 2 tbsp of starch with seasoned wine, grasp evenly by hand, shred carrot, cut garlic into sections, flatten ginger and cut dry pepper into sections.

Step 3: add oil in the pot (I added some self-made mutton oil), add shredded ginger, dried pepper and garlic, stir fry until fragrant, and cook in cooking wine.

Step 4: add some hot water.

Step 5: add shredded carrots after boiling water. If you feel that there is too little water, add a little more. It's better to have no shredded carrots. Water can't be too little, because it needs to be battered, and then it needs to be boiled in hot pot. It's not good to drink when it's dry.

Step 6: take two spoonfuls of starch and add a little cold water to make water starch. After the shredded carrot is opened, add water starch.

Step 7: mix the water starch in the pot, add shredded mutton, quickly disperse, add a small amount of salt and chicken essence, then start the pot.

Step 8: turn into the hot pot, sprinkle garlic leaves on it, boil it over a small fire, and eat it while cooking. The cold wind howls outside, but the hot hot pot breeds spring inside.

Materials required:

Hind leg: 1 piece

Carrot: 1

Garlic: Three

Proper amount: Ginger

Dried pepper: 3

Note: there are three reasons to recommend this hotpot: 1. It's fast, unlike other hotpots, it takes several hours to stew. 2. It's rich in nutrition. 3. It's warm and tonic. How about one?

Production difficulty: ordinary

Technology: hot pot

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Yang Rou Hu Luo Bo Si Hu Tang Huo Guo