Why is the pot bottom of instant-boiled mutton boiling water?

Boiled water is the soup base of boiled water, onion, ginger and dried rice. What you eat is the original flavor of meat. Stained with boiled cabbage. The bottom material of hot pot is sesame peanut sauce, tofu, chives, a little Chili oil and coriander powder.

1, Selection of mutton: The most common way to make instant-boiled mutton in old Beijing is to pick out the mutton and freeze it tightly, and then slice it with a sharp knife or slicer. But a more traditional and delicious way is to use fresh mutton slices, rinse them clean and dip them in dip. Fresh mutton is more tender than frozen meat after rinsing.

Other hot pot: The traditional hot pot in old Beijing is relatively simple, mainly consisting of mutton, tripe, cabbage, vermicelli and frozen tofu. Now the restaurant has greatly enriched the hotpot. You can cook instant-boiled mutton at home, or you can rinse it with your favorite ingredients.

2, dip in practice:

Put sesame paste into a large bowl, add appropriate amount of warm water, stir in one direction with a spoon, mix sesame paste and water into a thick paste, continue to add warm water, and stir again with a spoon. When the spoon is lifted, sesame paste can flow down the spoon wall, but there is still a thick layer of sesame paste attached to the spoon.

In another small bowl, stir the red fermented bean curd and fermented bean curd into a thin paste with a spoon. Mix fermented milk, oyster sauce, chives, sesame oil, salt and sugar into sesame paste, and mix well.

Heat the oil in the wok to 80% heat with medium fire, put the dried peppers into a small bowl, and pour the heated oil on the dried peppers to make Chili oil. Pour it on the dip and mix well when eating.