When it blooms in autumn. The weather will become colder and colder. At this time, a steaming hot mutton hotpot can not only warm the whole body but also has a nourishing effect. Therefore, mutton hotpot is a common dish on people’s tables in winter. It is a very popular winter dish. No matter how you cook it, you must first wash the mutton and cut it into appropriate pieces. Now let’s take a look at two ways to cook mutton hotpot. Method 1: raw material: 700 grams of mutton, 250 grams of Chinese cabbage, and 1 carrot. Seasoning: Appropriate amounts of scallion segments, ginger slices, wild pepper, rock sugar, light soy sauce, Sichuan pepper, star anise, and salt. Steps: 1. Heat some oil in a wok, add scallion, ginger slices, wild pepper, Sichuan peppercorns and star anise and stir-fry over low heat until fragrant. 2. Stir-fry the mutton until oil comes out, then add rock sugar and light soy sauce, then add appropriate amount of water and cook until the mutton is 80% cooked. 3. Cut the carrots into dice and put them in the pot. Cut the cabbage into slices and put them in the pot. Then move the wok to the induction cooker and eat while cooking. Method 2 raw material: Lamb chops, sugar, ginger, scallion, dark soy sauce, salt, cooking wine, dried chili peppers, and Chu Hou sauce in appropriate amounts. Garnish: Carrots, radishes, potatoes or gluten will all work. 1. Heat the oil in a wok and turn to low heat. Add sugar and continue to fry over low heat until it turns sugar color. Immediately add the mutton and fry until evenly colored. Pour into the casserole. 2. Put ginger, scallion, hot water, soy sauce, salt, cooking wine and dried chili in the pot. If you have Chu Hou sauce, add 1 spoonful. 3. Simmer over low heat for about 1 hour, add the side dishes and eat while cooking. Tips 1. Adding a little vinegar when blanching the mutton can effectively remove the mutton smell. 2. It is best to add enough water at one time. If you need to add water in the middle, be sure to add hot water. |
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