How to cook the bottom of the old Beijing instant-boiled mutton pot

Ingredients: peanut butter, leek sauce, soy sauce, sugar, fermented bean curd, shrimp oil, cooking wine and warm water.

2. Take a clean basin, add 300 grams of 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 50g of light soy sauce and mix well.

6, 3 pieces of sufu, stir into a paste with chopsticks, add a few spoonfuls of peanut paste and stir evenly, then dilute.

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

8. Add 25g sugar and mix well.

9. Add 100g leek sauce and mix well.

10, add 25g shrimp oil and mix well.

1 1. Finally, add 25g cooking wine and mix well, then dip the juice.

12, handling side dishes.

Such as spinach, Chinese cabbage, potatoes, tofu, duck blood, fresh noodles, black fungus and so on.

13, spinach and baby cabbage are cleaned, potatoes are peeled and cut into thick slices, tofu and duck blood are cut into thick slices, the broad powder is soaked in water, and the black fungus is taken warm.

14, making hot pot bottom material. 20g of dried seaweed, a little laver, 3 shallots, 3 slices of ginger, salt 10g, and pour in boiling water.

15, the bottom of the pot is stewed with an induction cooker, and sheep meat and side dishes are placed around it.

16, put a bowl of dip, and add Chili oil and coriander powder as you like.