How to cook meat in old Beijing copper pot

1, materials: mutton 1000g, vegetables 1500g, duck blood 300g, tofu (north) 500g, meatballs 800g, auricularia auricula (water hair) 250g, vermicelli 15

How to cook meat in old Beijing copper pot

1, materials: mutton 1000g, vegetables 1500g, duck blood 300g, tofu (north) 500g, meatballs 800g, auricularia auricula (water hair) 250g, vermicelli 150g, prawns 5000g.

2. Take a clean and waterless basin, add peanut butter and stir well with a spoon.

3. Add the same amount of warm water several times and stir into a uniform peanut paste without particles.

4. After adjustment, pick up a spoonful and drop it into a line.

5. Add soy sauce and mix well.

6, sufu, stir into a paste with chopsticks, add a few spoonfuls of peanut paste and mix well, dilute.

7. Pour the prepared sufu paste into the peanut paste and stir well.

8. Add sugar and mix well.

9. Add the chive sauce and mix well.

10, add homemade shrimp oil and mix well.

1 1. Finally, add cooking wine and mix well, and dip in the food. Dipping is the essence of old Beijing hot pot, because the bottom of the pot is clear soup, so seasoning depends entirely on dipping.

12, spinach and baby cabbage are cleaned, potatoes are peeled and cut into thick slices, tofu and duck blood are cut into thick slices, broad flour is soaked in water, black fungus is boiled in warm water, and all side dishes are handled well.

13, dried seaweed, a little seaweed, onion, ginger, salt, pour boiling water to make the bottom of the pot.

14, the bottom of the pot can be stewed with an induction cooker.