Is the traditional Beijing-style pot in hot pot restaurant really two pepper horns with a little onion?

Hello, I am a Beijing uncle who can cook. When it comes to Beijing instant-boiled mutton, I know a lot about it.

Beijing instant-boiled mutton, the bottom of the pot is a pot of water with two slices of onion and ginger. You can put a few dried shrimps to improve the taste, and if you can, put a few scallops, which is more delicious than dried shrimps. Then throw two mushrooms and it's done. This is mainly to show the delicious flavor of mutton without robbing the taste.

Besides mutton. A good hotpot restaurant also pays attention to choosing sheep. What place of origin, the size of the sheep are mentioned. At that time, mutton was cut by hand. When the sheep was brought back, the fascia and lymph nodes were removed, and the choice was clean. Find a refrigerator near zero for one night and slice it with a big knife under the feeling of half freezing and half thawing. Only in this way can we.

Finally, talk about seasoning. Beijing hot pot is full of sesame sauce. Sesame sauce is seasoned with seasoning, rice wine and soy sauce, and can also be seasoned with fish sauce or shrimp oil. Finally, add the broken fermented milk and chives. When eating, add chopped green onion and coriander to stir-fry Chili oil according to personal taste, and eat hot pot, which is the taste of this seasoning. If the bottom of the pot is white and clear, and the seasoning is no longer delicious, then this mutton hot pot can't eat the seasoning method. There is a video tutorial on my homepage for your reference.

Finally, when it comes to eating, it is usually to rinse the argali tail oil first, so that the soup can hold some oily fat pots, and then rinse out the mutton slices, which will be more fragrant. If you are tired of eating, you can put sugar and garlic to relieve boredom.

After eating meat, the general standard is to rinse cabbage vermicelli with frozen tofu. If you like staple food, have a sesame seed cake.

This is the basic process. The main point of Beijing hot pot is that the meat is good and the material is fragrant. The bottom of the pot is not important.

Onion, ginger and white water are all available. In the past, he would pour a cup of Erguotou for about eight yuan, and I didn't feel anything. Later, there were small boxes of crabs, dried shrimps, dried shrimps, scallops and kelp pieces. Now this affectation, this pot that pot, this water that water. The tap water in the big copper pot is all together, and it's not like Ganlong can't go back to Yuquan Mountain. Everything else is nonsense, mainly mutton, fresh, tender and hand-cut. Mongolian sheep in Shanxi are the best, followed by Shandong and Hebei. The quantity must be sufficient!

Rinse vegetables: sheep tail, mutton, beef omasum, Chinese cabbage, tofu, vermicelli, mixed noodles and sesame seed cake are basic necessities. A sheep with a bare mouth has no tail.

Dip sauce: Baer sauce, leek, bean curd, shrimp sauce, sesame oil, Chili oil, yellow wine and coriander. It was basic in the 1980s and 1990s. Very simple.

The bottom of Beijing hot pot is like this. It tastes like sesame sauce.

The Beijing flavor I eat is shrimp skin and onion, and some will put ginger slices.

The bottom of Beijing clear soup pot has always been white water with ginger slices, and the onion section is decorated with a mushroom and medlar.

It can't be said to be a traditional Beijing-style hot pot. The shabu-shabu in the north are basically the same, white water, onions, shrimp skin, ginger slices, some tomatoes and a little wolfberry. No pepper. The dipping sauce can be mixed with Chili oil, marinated shrimp oil, sesame sauce, fermented bean curd and chive sauce.

Beijing shabu-shabu is white water, and the pot belongs to the copper lobby. The narrow side of the pot contains less water. When the water is heated rapidly, the meat will change color after washing several times. You see, if the pot is filled with extra-wide water, it is not a Beijing pot, and the bottom of the pot is white water. Before rinsing, two pieces of fat oil come to the fat pot. This kind of meat is cut by hand at room temperature and can be cooked quickly. The dishes are vermicelli and cabbage. The staple food is fire, and the taste is mainly small materials.

Yes, Beijing instant-boiled mutton is instant-boiled mutton. The only dish is frozen tofu with cabbage vermicelli, and the taste is all in the bowl. Ingredients: sesame paste, peanut butter, and 8. You can mix tofu and shallots.

Also add dried mushrooms and dried seaweed.

It used to be just water, onion ginger, or a few pieces of dried seaweed.