Seasoning: refined oil 100g, ginger 10g, garlic 10g, onion 10g, monosodium glutamate 30g, chicken essence 30g, cooking wine 50g, crystal sugar 50g, pepper 5g and angelica 30g. Pericarpium Citri Tangerinae, red dates, garlic, pepper, fragrant leaves, cinnamon, star anise, tsaoko and other commonly used spices in hot pot. Cooking wine and rock sugar are essential to remove the fishy smell.
2. Specific practices
(1) Pretreatment and seasoning of mutton. Common operations such as cutting mutton into pieces (with skills), cutting pepper into powder, and cutting green onions into sections.
(2) Choking water to remove fishy smell. Boil cold water, add proper amount of cooking wine, crystal sugar and green onions, put the sheep into the boil, take out the mutton, wash it and remove the blood.
(3) stir-fry mutton. Add a small amount of cooking oil, spices, chicken essence, cooking wine and other small ingredients to stir fry, and then add mutton to stir fry. The mutton turns yellow when the smell overflows.
(4) Start stewing. Take a casserole, add cold water, ginger, fragrant leaves, cinnamon, star anise and other seasonings, and then add the processed mutton to stew together.
Eating hot pot in winter warms the whole body, which must be the greatest enjoyment in cold weather. However, mutton hot pot is delicious, but it is very difficult to operate, because mutton is very troublesome to handle and needs to be carefully removed, otherwise many friends will not be used to it.