1. After washing the lamb, saturate it with water.
2. Cut the ginger and garlic and set aside.
3. Various spices are prepared in advance.
4. Cut tofu into pieces.
5. Wash and cut carrots.
6. Prepared dried bamboo shoots.
7. Cut the green garlic and set aside.
8. The mutton that has passed the water is taken out and rinsed with water.
9. Add a little oil in the pot and stir-fry the bean paste.
10. Add garlic and ginger, stir fry, add spices and three or five hot pot ingredients, stir fry.
11. Pour the lamb.
12. Stir fry evenly.
13. Stir fry and season with salt, white wine and soy sauce.
14. Transfer to a pressure cooker.
15. Add plenty of water and press for 10-15 minutes.
16. Add carrots after venting (duck blood lettuce and everything are packed to my son)
17. Add dried tofu and bamboo shoots and continue to press for about 5-10 minutes.
18. Don't say how delicious the tofu soaked in the soup is.
19. The bottom of this hot pot tastes good.
