Chongqing lamb hot pot how to do?

Raw materials: 30 grams of angelica, 1500 grams of mutton. Seasonings: 100 grams of refined oil, 5 grams of ginger, 5 grams of garlic, 5 grams of green onions, 20 grams of monosodium glutamate, 20 grams of chicken essence, 20 grams of cooking wine, 5 grams of pepper, 3,000 grams of white soup.

(1) ginger and garlic slices, scallions cut into "horse ear" shape, angelica cut into 4 mm thick slices. (2) Mutton washed,

Mutton hot pot cut into 3 centimeters square block, into the soup pot boil water. (3) frying pan on the fire, under the oil heating, put ginger and garlic slices, onions, sautéed, mixed with white soup, put mutton, MSG, chicken essence, pepper, cooking wine, angelica, boiling, in addition to all the foam, poured into the pressure cooker, pressure 10 minutes after the pot into the pot, on the stage can be.

The big bone soup generally refers to pork bone soup, that is, with large bones, old hen after a long time of simmering and become a class of soup with a strong fresh flavor, specific production methods there are two kinds of:

1, the traditional way: the soup selection of chicken and duck pork bones, pig claws, pork elbows, pork belly and other easy to make the soup color white raw materials, stewing the soup, the water should be over the inside of the material. Rolling water first scalded, and then put cold water on high heat to boil, to foam, put onion ginger wine, large fire slowly rolled until the soup is thick milky white can be.

2, convenient way: there is a milk soup on the market called the emperor of the concentrated bone broth to sell, before going to the restaurant to eat hot pot when you want a little sample back to do it yourself, the effect is not bad, with their own simmering bone broth is not much difference, but the operation is much simpler and more convenient, according to a certain proportion of the blend can be suggested to do catering friends can give it a try, you can directly search online for a class of milk soup emperor company.