Lamb Hot Pot
1.
After thawing the cured mutton, pour it into boiling water and blanch it. Put some cooking wine in the pot to get mutton.
2.
After blanching, remove and rinse well and drain the water
3.
Prepare the right amount of bay leaves and star anise. Large piece of ginger pat loose, garlic cloves smashed, dried chili and red hot pepper cut into sections
4.
Put the fatter lamb in the hot pot and fry the oil first
5.
The fried oil does not need to be poured out, just fry the lamb
6.
After the fat is forced out of the oil, turn off the heat, while the oil is boiling, put in the garlic cloves, ginger, bay leaves, star anise and chili segments prepared before and fry them until they are fragrant, then serve and wait for later use
7.
After pouring out the sauteed garlic cloves and star anise and other spices, turn on the fire in the pot, pour the lamb and stir fry over high heat
8.
Pick out the fat that has been stir-fried before and put it in the pan and fry it together
9.
Stir-fry for a while and then add light soy sauce, dark soy sauce and cooking wine, the ratio is 5:2:3. That is to say, you can put more light soy sauce, don't put too much old soy sauce, it will look very dark if you put too much meat. Continue to fry until the lamb is colored, then pour in the garlic cloves, ginger, star anise, bay leaves, and chili that have been stir-fried before.
10.
After frying the aroma, change to the pressure cooker, heat the pressure cooker, pour the lamb in the wok and continue to stir fry, then add the boiling water that has not been mutton and a bag of hot pot ingredients to boil over high heat.
11.
After the hot pot ingredients are boiled, cover the pressure cooker lid, then change the high heat to medium heat and simmer for nine minutes. If you canāt remember, you can set a timer on your mobile phone.
12.
When braising the lamb, cut the side dishes, cut the coriander and garlic sprouts into sections, and cut the pepper into circles for later use. Prepare the ingredients that you need to scald
13.
Turn off the heat as soon as the timer expires, and the lamb is too rotten after simmering for a long time.
14.
Prepare the right amount of pepper and crush it with a knife
15.
After the pressure in the pressure cooker is exhausted, open the lid and add crushed peppercorns to remove the smell. Bring to a boil over medium-high heat. Try the saltiness. I am cured lamb, so I donāt need to add salt. Fresh lamb. Add salt when you smoke the dark soy sauce and stir fry. Then turn off the heat and sprinkle with chicken essence,
16.
Wash the sweet potato vermicelli and put it in the bottom of the hot pot
17.
Pour the contents of the pressure cooker into the hot pot, then sprinkle with coriander, red pepper rings, and garlic sprouts.
18.
The lamb hot pot made this way is delicious, not very mutated
