Name: Winter Mandarin Duck Nourishing Hot Pot
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Old hen; 1 Bone-in Lamb Leg; Some Green leafy vegetables; Some All kinds of meatballs; Some Chives; Some Luncheon meat; Some Tofu skin; Some Fungus; Some Angelica; Some Astragalus; Some Wolfberry; Some Adenophora; Some Red dates; Some Yam; Some ginger; Some Dried chili; Some Vegetable oil; 5 slices Trinaphthalene; 2 Aniseed; 2 Amomum; a small piece Cinnamon; 2 nutmeg; A handful of Fennel; Some White pepper; Some Black pepper; Some Douban; Some salt; Some Chicken Bouillon Powder; Some Red Oil Douban

Winter Mandarin Duck Nourishing Hot Pot

1. Let's make the bottom of the lamb pot first. Main ingredients: Angelica, Astragalus, Chinese wolfberry, Adenophora, jujube, Chinese yam, white pepper, pickled pepper, salt, chicken essence, vegetable oil

2. Wash the lamb.

3. Shave the lamb leg with green onion, and chop the leg bones with a bone cutter.

4. Cut the mutton into slices of appropriate thickness.

5. Soak the pepper and chop finely. Ginger slices.

6. Put appropriate oil in the pot, heat it up, add the soaked chili and fry for a while.

7. Add the leg bones and stir fry.

8. Fried discoloration.

9. Add appropriate amount of water ginger slices, white pepper powder, black peppercorns.

10. Add nourishing herbs: Angelica, Astragalus, Chinese wolfberry, Adenophora, jujube, Chinese yam

11. After the high heat is boiled, turn to medium heat to remove the foam. When the soup is thick, pour in the mutton slices, add appropriate salt and chicken essence, and cook until the mutton is soft and the bottom of the mutton is ready.

12. After the high heat is boiled, turn to medium heat to remove the foam. When the soup is thick, pour in the mutton slices and add appropriate salt chicken essence.

13. Cook until the mutton is soft and the bottom of the mutton is ready.

14. Old hen spicy pot bottom. Main ingredients: wolfberry, red dates, black pepper, white pepper, ginger, two aniseed, three or five slices of naphthalene, a small piece of cinnamon, two nutmeg, a pinch of cumin, two amomum, Appropriate amount of dried chili, appropriate amount of Chinese pepper, appropriate amount of watercress, salt, chicken essence

15. Wash the old hen.

16. Remove the chicken suet from the abdomen and chop it.

17. Then chop the chicken into appropriate size pieces and blanch them in water.

18. Rinse the scum well, drain and set aside.

19. Heat the pot, add chicken suet oil, and boil out the chicken oil.

20. Add a few slices of ginger and a little pepper to the pan, then add the chicken pieces and stir fry until spitting oil.

21. Add an appropriate amount of water, add white pepper, black pepper, and wolfberry.

22. Pour into a pressure cooker and press for 20 minutes to turn off the heat.

23. After the air valve drops, remove the lid, and simmer for 10-15 minutes until the soup is thick.

24. Heat the wok, add a little vegetable oil, heat up, add a few slices of ginger and pepper to the pan, then add some red-oiled watercress, stir-fry until the red oil is spit, add chicken broth and chicken nuggets, two aniseed, three naphthalene Three to five slices, a small piece of cinnamon, two nutmeg, a pinch of cumin, and dried chilies continue to boil the flavor.

25. Take the mandarin duck hot pot, pour the nourishing mutton soup base on one side and the old hen soup base on the other side, and put the hot pot on the induction cooker.