Name: Fish+lamb Hot Pot
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 1000g leg of lamb; 400g Huang Rading; 600g fish; 2g Tangerine peel; 50g Homemade Pixian Douban; 50g Homemade Chili Sauce; 1 piece star anise; 2g pepper; 50g Mutton; 50g Sea pepper noodles; 300ml Rapeseed oil; 30g ginger; 30g Garlic diced; Several spices

Fish+lamb Hot Pot

by Yiyan (From WeChat.)

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

On January 23, 2016, the snowflakes that have been missing for 20 years are floating outside the window, making a pot of fish + lamb hot pot, wishing Ruixue a prosperous year

Fish+lamb Hot Pot

1. Wash the leg of lamb, cut into pieces, and rinse

2. Lamb leg meat is boiled in water, skimmed the froth and put in the old ginger. Unwrap the tangerine peel and star anise and peppercorns into a gauze bag. Tighten it, add it to the soup and simmer for an hour.

3. Stir-fry fragrant mutton oil and sea pepper noodles over low heat

4. Heat in an iron pan, pour rapeseed oil, add ginger and garlic, and stir-fry until fragrant

5. Add the same amount of spices as in my spicy fish hot pot recipe, sauté on low heat

6. Add homemade Pixian Douban homemade chili sauce and stir fry over low heat

7. Add the stir-fried seasonings and broth to medium heat and turn to low heat and simmer for 90 minutes

8. Boil the bottom of the pot

9. Put the soup base into the pot and add the stewed lamb leg and fish fillet

Tips:
Cook lamb and fish fillets first, and then cook meat and vegetables to taste more delicious. If the cooking time is not enough, you can add hot pot sauce