Chinese Stewed Lamb Hot Pot Recipe

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Ingredients

Adjust Servings:
Hot Pot Base
250g lamb
1 ginger
5 garlic clove
1 scallions white part
1 tablespoon goji
6 bowls bone soup
dried shrimp
Hot Pot Material
2 coriander
1 rice vermicelli
1/2 celery cabbage
tofu puffs
fishballs
seasoning
2 tablespoons cooking oil
1 teaspoon salt
1 teaspoon white pepper powder
3 tablespoons cooking wine
1 teaspoon sugar

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Chinese Stewed Lamb Hot Pot Recipe

Features:
  • Simmering
Cuisine:

Spice has more than a supporting function in this recipe. Since the original lamb is not tolerant for everyone, we simmered lamb with cooking wine. Then add fried scallion, ginger, garlic, and dried shrimp as the taste enhancer for the soup. After pouring bone soup, we added white pepper powder to cover and fortify the meat aroma. White pepper powder also provides a spicy finishing touch for every ingredient you blanch.

  • 45 minutes
  • Serves 2
  • Easy

Ingredients

  • Hot Pot Base

  • Hot Pot Material

  • seasoning

Directions

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Tips

1. Dried shrimp is to add a fresh seafood flavor. You can use chicken powder if desired.

2. Cook lamb in the cold water to effectively remove the blood and bad taste.

3. Add more white pepper powder if you a spicy lover. It can bring a strong pepper flavor to all ingredient, which is tasty.

Steps

1
Done
5 minutes

Rinse and slice ginger into pieces. Peeled garlic, cut in half. Wash scallion and cut into slices.

2
Done
5 minutes

Wash the coriander and cut into strips. Soak Goji in warm water until soft.

3
Done
5 minutes

Soak rice vermicelli until soft. Remove the root of celery cabbage. Wash and clean fish ball. Set aside. 

4
Done
5 minutes

Wash and dice lamb into pieces. Put into cold water, add 2 tablespoons cooking wine, bring to a boil over high heat. Remove from heat when the lamb is cooked. Set aside.

5
Done
5 minutes

Add oil to the wok. Fry scallion, ginger, and garlic. Then add dried shrimp to fry until aromatic. 

6
Done
5 minutes

Pour into the bone soup, add diced lamb, salt, white pepper powder and cooking wine. Bring to a boil. Skim floating foam. Add Goji on the top.

7
Done
10 minutes

Put the soup into a pressure cooker, simmer for 10 minutes. After that pour into the hot pot.

8
Done
5 minutes

The hot pot base is ready to serve. When having hot pot, simply bring the hot pot base to a boil, then cook and blanch all kinds of ingredients.

Aurora

I teach cooking lessons about Hunan and Cantonese cuisine. You can ask me anything about Chinese cuisine.

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