How to Season Mutton Shabu Shabu

First, the most important dipping sauce for lamb shabu-shabu is the sesame sauce dish. The sesame sauce should be diluted with cold chicken broth so that it is more flavorful and easier to dip into. Use cold fresh chicken broth to thicken the sesame sauce. (Fresh cold chicken broth to be divided into two times to add the end, while adding the soup while playing clockwise stirring to stir after the sesame sauce to put two hours of juice sauce does not separate, not water shall prevail)

Second, shabu-shabu must be used with tofu breast milk, as well as tofu breast milk juice, the north like to use the red square, tofu breast pressed into the puree,

Third, you have to put chives decanting the juice, will be the sesame paste, tofu breast milk puree, mixing well, add chicken essence, monosodium glutamate, Marinated shrimp oil, sesame oil, salt, sugar, mix well, put into the dish, sprinkle parsley can be, eat well, one person a dish, each table with a dish of sugar and garlic.

Old Beijing shabu shabu is made with Wang Zhihe's bean curd milk and Liubijiu's chive blossom sauce, so that the dipping sauces are fragrant and delicious.

Mutton is mostly shabu-shabu in the north, where it is first washed and boned, then tied tightly with a thin rope with the meat facing inward and the skin facing outward, and then put into the refrigerator for quick freezing. It is then frozen in the refrigerator. When eating, it is shaved into slices about 1 mm thick, 8-10 cm long, and 4 cm wide, and then served on a plate with garnishes.

Features: Tempting aroma, tender meat, no stink. Recommended dishes: lamb whip, beef meatballs, gluten bubbles, cabbage and vermicelli.