Can't stop---Nutritious Copper Hot Pot
Overview
A mixture of Beijing flavor with clear soup, sesame paste, and copper hot pot. Take the red and white thin mutton slices with chopsticks and dip them in the soup. Once the meat turns white, dip it in the cold mahjong and it will melt in your mouth. Using the broth, simmering green vegetables, putting vermicelli into the pot, grilling it with crispy roasted sesame seeds, and finally drinking the fragrant and refreshing broth, it is simply the most carefree enjoyment in winter. This taste of old Beijing always makes people want to stop. The soup is delicious, clear but not light, healthy and delicious.
Tags
- baking
- common dishes
- hot pot
- children
- dinner with friends
- autumn recipes
- beef louver
- cabbage
- chili oil
- chive flowers
- chives
- chrysanthemum chrysanthemum
- cooking wine
- coriander
- frozen tofu
- lamb slices
- lettuce
- light soy sauce
- longan
- mung bean mixed noodles
- onions
- pork bones
- sauce tofu
- spinach
- tahini
- wolfberry
- fans
- fat cow
- ginger
Ingredients
- Beef louver Appropriate amount
- Cabbage Appropriate amount
- Chili oil Appropriate amount
- Chive flowers Appropriate amount
- Chives Appropriate amount
- Chrysanthemum chrysanthemum Appropriate amount
- Cooking wine Appropriate amount
- Coriander Appropriate amount
- Frozen tofu Appropriate amount
- Lamb slices Appropriate amount
- Lettuce Appropriate amount
- Light soy sauce Appropriate amount
- Longan Appropriate amount
- Mung Bean Mixed Noodles Appropriate amount
- Onions Appropriate amount
- Pork bones Appropriate amount
- Sauce tofu Appropriate amount
- Spinach Appropriate amount
- Tahini Appropriate amount
- Wolfberry Appropriate amount
- fans Appropriate amount
- fat cow Appropriate amount
- ginger Appropriate amount
Steps
-
Add enough water to the pot, add the pork bones, mix in a little cooking wine and ginger cubes, bring to a boil over high heat and remove.
-
In another pot, add pork bones and ginger slices, bring to a boil over high heat and skim off the foam.
-
Reduce the heat to low, keep the soup slightly boiling, and simmer for 1 hour.
-
Keep bone broth aside.
-
Pour the bone broth into a copper pot, add wolfberry and longan, and put heated charcoal into the pot to heat.
-
Wash lettuce, chrysanthemum, spinach, cabbage, chives, and coriander and drain.
-
Pour the sesame paste into a container, add an appropriate amount of salt and light soy sauce, and stir in the same direction until it becomes thick; add a little cold water in batches to thin it out, and stir until it forms a ribbon shape.
-
Add chili oil, chive flowers, soybean curd, minced green onions, and minced coriander to the sesame seeds according to personal taste and mix thoroughly.
-
Once the soup base is boiled, it is ready to be rinsed.
