Chinese Stewed Lamb Hot Pot Recipe
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.
Hot Pot Base
5 garlic clove
1 tablespoon goji
6 bowls bone soup
Hot Pot Material
1 rice vermicelli
1/2 celery cabbage
2 tablespoons cooking oil
1 teaspoon salt
1 teaspoon white pepper powder
3 tablespoons cooking wine
1 teaspoon sugar
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.
Rinse and slice ginger into pieces. Peeled garlic, cut in half. Wash scallion and cut into slices.
Wash the coriander and cut into strips. Soak Goji in warm water until soft.
Soak rice vermicelli until soft. Remove the root of celery cabbage. Wash and clean fish ball. Set aside.
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.
Add oil to the wok. Fry scallion, ginger, and garlic. Then add dried shrimp to fry until aromatic.
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.
Put the soup into a pressure cooker, simmer for 10 minutes. After that pour into the hot pot.
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.