How to make Shabu Shabu

Main ingredients: lamb, sesame paste, yellow wine, fermented bean curd juice, chive blossoms, soy sauce, chili oil, lamb shank meat, vermicelli in soup, spinach 250 grams, chopped green onion, marinated shrimp oil, sesame paste, wine, scallion, chicken broth, monosodium glutamate, refined salt, etc.

Steps:

1. Wash and remove the bones and skin of the lamb, remove the cramps, and slice the lamb into large thin slices that are 12 centimeters long and 2 centimeters wide. Cut the lamb into 12-cm-long and 2-cm-wide slices and put them in a pot for later use

2. Put soy sauce, shrimp oil, sesame paste and chili oil in a small bowl, and put curd sauce and chives in a small dish

3. To eat the lamb, add chicken broth or water to the hot pot, and when the soup boils in the pot, use chopsticks to hold it in the pot to swish around and see it turn grayish-white, then clip it out and dip it in a variety of seasonings. The meat should be eaten as it is shabu-shabu'd. Finally, put the spinach and vermicelli in the pot, and when the spinach is cooked, put in the salt and monosodium glutamate (MSG), and then eat the vegetables with the soup.

Making method two:

Main ingredients: lamb, head of cabbage, water fine vermicelli, shrimp, lamb bones, pork bones, fish, cilantro, pickled chive flowers, sesame paste, cooking wine, chili oil, soy sauce, sesame oil, vinegar, green onion, ginger and so on

Steps:

1, lamb bones, pork bones, fish and ginger add water to make soup

2, the lamb is frozen hard, put the frozen meat further Strip the meat head, edges, brittle bones, cloud skin, fascia, and so on, and then cut into 15-20 cm long, 3-5 cm wide, very thin slices, yards in the plate to be used

3, shrimp added to the soup

4, the hot pot with charcoal, the water boiled, the first into a small number of slices of meat in the soup, so that the shabu shabu gray-white color. When the water is boiling, put a small amount of meat into the soup and let it become grayish-white, then dip it into the seasoning and eat it, then eat the meat as you shabu-shabu, but don't put too much into the soup, as it will age and affect the freshness of the meat.

5: After shabu-shabuing the meat, add Chinese cabbage and fine vermicelli (you can also use frozen tofu, white bean curd, sauerkraut, spinach, etc.), and eat it in the soup.

Characteristics: The material is fine and fresh, the meat is thin and even, the seasoning is varied and delicious, and the shabu-shabu is mellow and fragrant, but not stinky.

Cutting lamb requires thin as paper, even as crystal, Qi as a line, beautiful as a flower, lamb slices should be 17 to 20 centimeters long, 3 to 6 centimeters wide, hot pot fire, blanch into the meat, shabu-shabu to the hair of the white that is, dipped in the seasoning to eat.