Mutton hotpot

Overview

Our family rarely eats hot pot outside. We usually make hot pot at home when friends come over or for birthdays. Every time, my husband comes to cook the bottom of the hot pot. When I taste the taste, it’s like what my husband said: I can’t cook it but I know how to eat it. Is this how foodies come to be? We use mutton as the base for today's hot pot. Mutton is warm in nature and sweet in taste. It has the effects of replenishing deficiency and dispelling cold, warming qi and blood, replenishing the healthy and replenishing the weak, appetizing and strengthening the spleen, tonifying the mother, clearing breasts and treating vaginal discharge, and supporting the vitality and essence.

Ingredients

Steps

Cut a piece of Dahongpao or Chongqing hotpot base
Peel the ginger, flatten and peel the garlic, chop the mutton into pieces
Heat cold oil in a pan over low heat and add Sichuan peppercorns
Put a piece of Dahongpao hotpot base
Add ginger and garlic and simmer slowly
After boiling
Add the mutton and stir-fry. You can add water directly to the pot to simmer. My pot is relatively small so I transferred it to the induction cooker
Fill a basin with one-third of the water and pour the fried base ingredients into it. Add some hot water to the pot to wash away the sticky base ingredients and pour it into the basin
Add the above spices, salt and MSG
Put the winter bamboo shoots in and simmer over low heat for about an hour. There is not only mutton in my pot but also haggis
You can put in the ones that are not easy to cook
Side dishes: lamb liver, tribute balls
As for the side dishes, there aren’t many dishes for the three of us
We can put whatever we want to eat

Overview

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Ingredients

Steps