How to make lamb hot pot?

Raw materials: lamb, cooking wine, rock sugar, Lao Gan Ma spicy sauce, ginger, scallion white, dried chili peppers, Chen Pi, dried lotus root, dried figs, jujubes, garlic, peppercorns, joss sticks, cinnamon, star anise, grasshopper, cumin, dark soy sauce, oyster sauce, soy sauce, salt.

Practice:

1, water boiling add white onion, ginger, cooking wine, into the lamb block, boil for a few minutes, fish out of the lamb wash blood.

2, the pot to add the right amount of oil, add rock sugar, Lao Ganma spicy sauce, ginger, scallion white, dried chili peppers, Chen Pi, garlic, peppercorns, sesame leaves, cinnamon, star anise, grass jelly, cumin small fire stir-fry aroma, into the boiled lamb stir-fried for a few minutes, sprayed with cooking wine.

3, add the right amount of dark soy sauce, stir fry evenly color, then add the right amount of soy sauce, oyster sauce, dried lotus root, dried figs, red dates continue to stir fry evenly.

4, add boiling water that covers all the ingredients at once.

5, large fire boil, turn to medium-low fire slowly stew 1-2 hours, stew until the meat rotten soup flavor, add a little salt to taste can be.

Ginseng mutton hot pot

Raw materials: 1000 grams of mutton, 150 grams of shaved bamboo, 75 grams of shaved fungus, 150 grams of sheep cabbage, 20 grams of coriander, 20 grams of ginseng, 35 grams of cooking wine, 4 grams of salt, 3 grams of monosodium glutamate, 3 grams of sugar, 30 grams of green onion, ginger, 1000 grams of broth, 30 grams of chili oil, seasoning packet (containing 4 grams each of peppercorns, star anise, chenpi, 5 grams of cinnamon, sesame leaf, cilantro, and 5 grams of cinnamon, and 30 grams of chili oil). 5 grams of cinnamon, incense leaves, cloves 1 gram each), 10 grams of sesame oil, 50 grams of brine shrimp oil.

Practice:

1, lamb into the boiling water pot blanch through the fish.

2, mutton into the pot, add enough water, add 20 grams of cooking wine, seasoning packets, green onion, ginger cooking until cooked and removed.

3, lamb cut small pieces. Bean curd and cilantro cut into sections. Cabbage cut small slices.

4, broth into the pot, put ginseng with low heat and cook 10 minutes to pour into the hot pot, down into the lamb pieces.

5, under the bamboo, fungus, cabbage, add wine, salt, sugar, green onions, ginger juice, monosodium glutamate, sesame oil to boil, put the coriander, with chili oil, brine shrimp oil and so on can be.

Classic lamb hot pot

Raw materials: 30 grams of angelica, 1500 grams of lamb, 100 grams of refined oil, 5 grams of ginger, 5 grams of garlic, 5 grams of green onion, 20 grams of monosodium glutamate, 20 grams of chicken essence, 20 grams of cooking wine, 5 grams of pepper, 3,000 grams of white broth, salt.

Practice:

1, ginger and garlic sliced, green onion cut into "horse ear" shape, Angelica sinensis cut into 4 mm thick slices.

2, mutton washed, cut into 3 cm square block, into the soup pot boil water fishing.

3, frying pan on the fire, under the oil heating, put ginger and garlic slices, onions, sautéed, mixed with white broth, put mutton, monosodium glutamate, chicken essence, pepper, cooking wine, angelica, boiling, salt, remove the foam, poured into the pressure cooker, pressure for 10 minutes after the pot into the pot, the platform can be.

Maximum fresh lamb hot pot:

Raw materials: 800 grams of lamb, cabbage head (cleaned and cut into pieces) 280 grams, water fine vermicelli 260 grams, shrimp 10 grams, lamb bones, pork bones, fish.

Seasoning: cilantro (washed and cut into pieces) 60 grams, pickled chives 60 grams, 120 grams of sesame sauce, 50 grams of cooking wine, curd 1 piece of marinated shrimp oil 50 grams (there is the best), chili oil 60 grams of soy sauce 150 grams of sesame oil 25 grams of vinegar 50 grams of green onions 60 grams of ginger a piece. (The above seasoning is only theoretical, you can change according to their own taste preferences and the actual situation)

Methods:

(1) sheep bones, pork bones, fish and ginger with water to make soup.

(2) lamb frozen hard, the frozen meat further stripped meat head, edges, brittle bones, cloud skin, sinews, etc., and then cut into 15-20 cm long, 3-5 cm wide very thin slices, yards in the plate to be used.

(3) Add the shrimp to the soup.

(4) hot pot with charcoal, boil the water, first down into a small amount of meat in the soup, so that it shabu-shabu into gray-white, then can be dipped in a good seasoning to eat, and then meat slices under the shabu-shabu to eat, do not go down too much easy to aging affect the freshness of the tenderness.

(5) After the meat is finished shabu-shabu, add cabbage and vermicelli (frozen tofu, white tofu, sauerkraut, spinach, etc.) and eat it as a soup

Sheep Scorpion Hot Pot

Sheep Scorpion:

Sheep's spine, which resembles the shape of a scorpion, is commonly called sheep scorpion. Sheep scorpion hot pot is best to use sheep scorpion, meat tender flavor. Goat scorpion fishy meat is older.

Two, the treatment of sheep scorpion:

Fresh sheep scorpion first soaked in cool water, is the blood in the sheep scorpion soaked off. This process is best for more than an hour.

If the sheep scorpion is frozen it needs to be soaked in cool water for longer.

Three, the standard stewing procedure:

1, soaked sheep scorpion washed, put into the stewing container. Add water in the stewing container according to the ratio of sheep scorpion: water == 1:1.

2, first of all, put a little bit of vinegar in moderation, after boiling over high heat, be sure to use a slotted spoon to remove the foam produced on the surface.

3, according to the ratio of sheep scorpion: seasoning == 25:1 into the standard sheep scorpion seasoning. Put in peeled garlic cloves, dried red chili pepper (according to the spicy taste). You can also add a small amount of cumin, mace and pepper in moderation, and start stewing until it opens.

4, in the fire stewed about 1 hour after the best soak 1 to 2 hours after the taste texture better.

Four, sheep scorpion hot pot soup consumption:

Use this soup shabu shabu slices of mutton, fat cattle, hundred leaves, fish balls, a variety of vegetables and so on. There are generally two ways to make sheep scorpions, one is red soup and the other is white soup. First of all, you need to prepare ten pounds of sheep's spine and two pounds of sheep's leg bones, chop the sheep's spine into blocks according to the joints of the bones, then chop the sheep's leg bones and fold them, and put them into a pot with hot water together, to get rid of the sheep's fishy flavor and blood stains. Put the scalded lamb leg bone on the bottom of the pot, and then put the lamb spine on top of the lamb leg bone, then add water to simmer over high heat, and before the water boils, put the peppercorns, Chinese herbs, grasshoppers, angelica dahuricae, cumin, cumin, incense flakes, meat koupon, and cinnamon into the spice box, and then put the seasonings into the pot with the fresh ginger slices and scallions. After the water inside the pot boils, put chicken essence and a small amount of salt, and then turn the stove fire into a medium fire stew, about half an hour later, to open the lid of the pot to see, use chopsticks to tie a little, if it can be tied into the mutton inside, it means that scorpions have been cooked, at this time, the stove fire into a small fire, slowly stewing, it takes about one hour or so, and then will be turned into a micro-fire stove fire, and then stewing for about one hour, it can be eaten!

Make the soup.

Preparation tips:

1. Salt should be put in less at the beginning, because if the taste is light, you can add salt again, and if you put too much salt at the beginning, the meat will not be easy to be stewed.

2. Putting lamb shank bone in the pot of stewed lamb scorpion can make the flavor of lamb scorpion, more fresh and fragrant.

Precautions for eating mutton

1, some diseases avoid eating mutton. Often mouth and tongue erosion, red eyes, bitter mouth, irritability, dry and sore throat, swollen and painful gums, or diarrhea, or take traditional Chinese medicine prescription has half-summer, calamus are avoid eating lamb.

2, should not eat with vinegar. Sour vinegar has astringent effect, is not conducive to the body of yang qi, and mutton with eating will make its warming effect greatly reduced.

3, should not eat with pumpkin. Mutton should not eat with pumpkin is mainly because mutton and pumpkin are warm food, if eaten together, it is very easy to "fire". For the same reason, in cooking lamb should be less chili, pepper, ginger, cloves, fennel and other hot spices.

4, avoid eating with watermelon. Because lamb is sweet and hot, and watermelon cold, is cold products, eating not only greatly reduce the warmth of lamb, and impede the spleen and stomach.

5, avoid eating with tea. Tea is the "nemesis" of lamb. This is because lamb is rich in protein, and tea contains more tannins, eat lamb when drinking tea, will produce tannins, so that the intestinal peristalsis is weakened, stool water reduction, which in turn induced constipation.