Home-cooked practice of broth instant-boiled mutton at the bottom of pot

Ingredients needed for dipping sesame sauce: pure sesame sauce 200g, fermented milk 2g, fermented milk 1g, chives 2g, soy sauce 2g, sugar 5g, oyster sauce (or shrimp oil) 1g, salt 3g-4g, chicken powder 2g, monosodium glutamate 1g (omitted if you mind).

Specific tuning method:

Step 1: Pour sesame paste into a bowl, stir with 1 spoon sesame oil until no caking occurs, then add warm water several times, and drain. The key is to be patient and keep stirring in one direction with chopsticks. You will find it rough to give up halfway, so don't worry, until the water flows, and success is not far away.

Step 2: Seasoning. Add fermented milk, fermented milk cubes, chives, light soy sauce, white sugar, oyster sauce (or shrimp oil), salt, chicken powder and monosodium glutamate into the drained sesame paste, and then stir clockwise until fine.

Step 3: The final ingredient is coriander powder. If you like onion flavor, you can add some leeks, which will taste better. If you like spicy food, you can add some Chili oil.

The preparations are all done, and then we enter the hot pot rinse session.

How to make the bottom of the clear soup pot?

After fresh water is put into the pot, add 3 slices of onion, 4 slices of ginger, 2 mushrooms and 2 spoons of shrimp skin (or shrimp skin tastes better), directly turn on the hot pot function, turn to high heat, cover the pot and cook for 3 minutes, and then cook the taste. The bottom of this clear soup pot is ready.