Lamb Hot Pot

Name: Lamb Hot Pot
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: (With leather) 1000g Lamb; 300g carrot; 30g Green onions; 50g Lamb Hot Pot Base; 2 pcs star anise; 3g Cinnamon; 6 Dried chili; 10g ginger; 3g pepper; 5g Orange peel

by Happy elf a

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

4

I am afraid of the cold in winter, and eating lamb is the most tonic. After a few meals, my whole body is warmed up.
I miss the wild goat meat from my hometown very much. It has no smell and delicate meat. It is stewed with carrots and chili skin, put in an alcohol pot, and eaten while heating it. It is really comfortable.
In the south, you rarely encounter authentic mutton. I went to Wal-Mart a few days ago and saw Xinjiang with skin on it. I chose the belly part and cut a piece to go home. Taking advantage of the weekend’s free time, I finally started, mutton hot pot. Walk up, cook the mutton after eating the lamb, don’t leave it for the delicious ones! Continue next weekend, do you have an appointment?

Lamb Hot Pot

1. Cut small pieces of lamb with skin and soak in water for 2 hours, changing the water twice halfway.

2. Boil the lamb in a pot under cold water, add cooking wine, ginger.

3. Put the blanched lamb into the water again, soak it for later use.

4. Carrots, green onions, wash and set aside.

5. All kinds of ingredients are reserved.

6. Cut the carrot into pieces with a hob, and cut the green onions into sections for later use.

7. Heat the pan with cold oil, add star anise, cinnamon, dried chili, ginger, and pepper, stir fry over low heat.

8. After frying the aroma, stir fry with the hot pot bottom.

9. Add the mutton and stir fry.

10. Fry until the skin is slightly browned, and pour a little cooking wine along the side of the pan.

11. Add enough water at one time, turn to high heat and bring to a boil, add the green onion and orange peel.

12. Turn to low heat and simmer for 1 hour, then add carrots.

13. Stew for another half an hour, add salt to taste, transfer to electric pot, spread coriander, and eat while heating.

Tips:
1: Choose mutton that is fat and lean, with a little bone, fat and tender and delicious, with less mutton.
2: Fully soak, blanch the bleeding, and also remove part of the taint.
3: When stir-frying lamb, add a little cooking wine to remove part of the mutton smell.
4: The seasoning salt is put on last, so as not to add it too early, the meat will be tight and it is not suitable for stewing.
5: As the saying goes: One roll is worth three fresh, which means that the proper temperature can also increase the freshness of the food.