Mutton hotpot dipping sauce

In life, many people like to eat mutton hot pot, especially in northern my country. Most people eat a lot of mutton when eating hot pot, because the mutton in Inner Mongolia is very famous. The hot pot is the most delicious because of the choice of soup base and the mixing of dipping sauce. Only when the base and dipping sauce are well prepared, the hot pot will have taste. So how to make the mutton hot pot dipping sauce delicious?

Ingredients for shabu-shabu mutton hotpot:

raw material:

Two spoons of sesame paste, two pieces of fermented tofu (Wangzhihe red fermented tofu), one spoon of sugar, one spoon of chives, one spoon of chicken essence, one spoon of chili paste or chili oil, pepper powder, Sichuan pepper oil, a little cooking wine, and fried sesame seeds (if you don’t have any, just add some sesame oil after making the hot pot seasoning sauce).

practice:

Prepare the ingredients, then add cold boiled water little by little, and stir vigorously in one direction with chopsticks until it becomes a porridge-like state. No need to add salt and soy sauce, because fermented bean curd and chives are quite salty. (The above ratio can basically meet the needs of three people, and can be increased appropriately according to the number of people.)

Note:

1. Be sure to add cold boiled water. Hot water will easily form lumps if not stirred properly.

2. Add water little by little while stirring. Do not add too much at once, otherwise the sauce will become loose and not viscous.

3. Add some fried pepper oil to make it taste better.

4. You can add some chopped coriander or green onions when eating.

Shabu-shabu, also known as "mutton hotpot", originated in the Yuan Dynasty and flourished in the Qing Dynasty. As early as the 18th century, Emperor Kangxi and Emperor Qianlong hosted several large-scale "Banquet for a Thousand Old Men", which included mutton hotpot. Later it spread to the market and was operated by Muslim restaurants.

It is said in ancient times: "Mutton hotpot is the most common delicacy in winter and must be eaten in mutton restaurants. This way of eating is a legacy of northern nomadic customs that has been studied and evolved into a special flavor." In 1854, Zhengyanglou opened outside Qianmen in Beijing and was the first restaurant to sell shabu-shabu mutton. The meat is cut "as thin as paper and every piece is intact", making this delicacy even more famous.