Readers who often pay attention to me know that we have a circle called "seasonal diet circle", which has a column of "you ask me to answer", many friends are involved, every day in the background can receive readers' messages to exchange some diet-related questions, here is also recommended to friends who have not yet joined:
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Today, I received a message from a reader asking: How to make a clear soup lamb hot pot?
Here I will share my answer in the form of an article, if the netizens have other rich experience, they are welcome to leave a message to share.
Clear soup lamb hot pot is a generic name, and there are two recipes to choose from below.
The first is the most common shabu-shabu hot pot. One key to making this kind of hot pot is to boil the soup.
Here's how:
1. Take 10 kg of sheep stick bones and chop them into large pieces, rinse with running water for 2 hours.
2. Take 6 old hens and 2, put them in boiling water and blanch the water, and fish out the controlled water.
3. Put the lamb stick bones and the old hen into a stainless steel bucket, add 250 grams of angelica (the dosage can be increased or decreased according to the preferences of local diners), pour 60 kg of water, bring to a boil over high heat, change the heat to a low heat until about 40 kg of soup is left, and take the soup from the fire.
The second type of clear soup lamb hot pot is made with leg of lamb and lamb chops.
Take lamb chops and leg of lamb 1500 grams each into large pieces, rinse slightly and put them into a stainless steel bucket, pour 5 kg of water, add 50 grams of shallots and ginger slices, 10 grams of white root, 3 grams of white peppercorns, 15 grams of angelica, 25 grams of peppercorns, bring to a boil over high heat, reduce the heat and cook slowly, when the lamb chops and leg of lamb are ripe, pour all the raw materials and soup into the hot pot together, eat lamb chops and leg of lamb first, and then eat vegetables after eating.
There are four kinds of dipping sauces, namely sesame sauce, leek sauce, minced ginger (50 grams of ginger mashed with garlic mortar, placed in a small bowl, poured into 30 grams of scallion oil that is 80% hot and mixed well) and seafood sauce.
The preparation of both lamb hot pots is actually very simple, but it is not easy to do, provided that you must choose the best quality lamb chops, lamb bones and leg of lamb. It is recommended that you choose the Lamb of Ximeng or the Lamb of Hulunbuir.