Name: Lamb Hot Pot
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 700g Lamb; 300g (a handful) Enoki mushroom; 600g Tea tree mushroom; 1 stage Yam; 300g kelp; 500g White mushroom; Some parsley; 1 piece Winter bamboo shoots; Some Shiitake Mushroom Balls; Some Sheep liver; Some salt; Some MSG; 2 pcs star anise; 1 piece Tsaoko; 3 pcs Bay leaf; Some ginger; Some Cumin Granules; Some Dahongpao Hot Pot Base

Lamb Hot Pot

by Lin Yaoyao

5.0 (1)

Favorite

Difficulty

Hard

Time

Serving

Our family rarely goes outside to eat hot pot. Friends usually eat hot pot at home or on their birthdays. Every time my husband comes to make hot pot, I taste it like my husband said: Very good at eating" Is this how foodies come from?
Today’s hot pot we use mutton as the base. The mutton is warm in nature and sweet in taste. It has the functions of invigorating deficiency and dispelling cold, warming qi and blood, nourishing spleen and decay, appetizing and invigorating the spleen, replenishing the puerpera, clearing the breast, and helping the body and essence. effect. "

Lamb Hot Pot

1. Cut a piece of Dahongpao or Chongqing hot pot base

2. Peel the ginger with garlic and chop the lamb

3. Add the Sichuan peppercorns to the cold oil in a small heat pot

4. Put a piece of Dahongpao hot pot base

5. Put ginger and garlic and simmer slowly

6. After boiling

7. Put the lamb and stir fry, you can directly add water to the pot and boil it, my pot is relatively small and I switched to the pot of the induction cooker

8. Put one-third of the water in the pot and pour the fried bottom material into the pot. Put some hot water in the pot and flush the sticky bottom material into the pot.