Family Simple Version—spicy Lamb Hot Pot
by Freshness of water
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Prepare all raw materials.
2. Lamb spinach Shanghai greens are washed with water, potatoes are peeled and sliced, carrots are sliced, shiitake mushrooms are sliced, Shanghai greens are cut off the leaves, and ginger slices are sliced.
3. Put water in the pot, add salt, and boil the ginger slices.
4. Boil the lamb in boiling water, remove and drain for later use.
5. Heat a pot with a little oil, stir fragrant ginger and stir-fry the mutton. When the skin is rolled up, boil it in water and pour it into a saucepan.
6. Add shiitake mushrooms, shredded green onions, and simmer until the lamb is crispy, about 30-40 minutes. This step, which is too long, can be pressed with a pressure cooker for 20 minutes.
7. Add a piece of hot pot ingredients to the stewed and crispy lamb.
8. Put the carrots and potato slices evenly in order, cover the lid and simmer for 5 minutes, then add the bok choy and simmer for one minute.
