Autumn has the custom of sticking autumn fat, and pay attention to not eating hot pot in autumn, so when the weather is getting colder, eating copper pot shabu lamb hot pot has become the most enjoyable thing in this season. Hot pot, known as "antique soup" in ancient times, is named after the "grunting" sound made when it is fed into boiling water. It is an original Chinese cuisine with a long history. According to research, the Eastern Han Dynasty cultural relics "Wok Dou" unearthed after liberation are hot pots. Tang Dynasty Bai Juyi's "Qing Lie Xijiu" poem: "Green ants new wine, red clay small stove." Late to the day want snow, can you drink a cup of nothing? It described the scene of eating hot pot at that time. By the Song Dynasty, the food method of hot pot was common in the folk, and in the Southern Song Dynasty Lin Hong's "Mountain Family Offering" recipe, there was an introduction to his friends eating hot pot. During the Yuan Dynasty, hot pot spread to Mongolia and was used to cook beef and mutton. In the Qing Dynasty, hot pot was not only popular in the folk, but also became a famous "court dish", and there was "wild game hot pot" on the Imperial Diet recipe of the Qing Palace, and the ingredients were wild game such as pheasant. The Qianlong Emperor became addicted to eating hot pot, and he traveled to Jiangnan many times, and everywhere he went, he had hot pot.
Speaking of shabu lamb, the meat on a sheep is not everywhere, only "upper brain", "three forks", "grinding gear", "cucumber strips" can be eaten. The "upper brain" is located behind the neck, on both sides of the spine, in front of the ribs, because it is close to the head, so it is called the upper brain, which is characterized by fat deposited in the flesh, resembling marble spots, and the texture is very tender. The "three forks" are the backbone of the sheep's stomach, and the meat is relatively tender. When shabu-shabu meat, "upper brain" and "three forks" are used as the top products.
In the past, the old Beijing restaurant used the cold acid removal method to make lamb. Now it is almost not used, and the taste is much worse.
Eating old Beijing shabu lamb also has an order, first meat and then vegetarian. Of course, if you master the following methods, you can eat hot pot like an old Beijinger. First of all, the utensils, must use copper pots, clear soup, dry plate is beyond doubt, the order of shabu is louvers, mutton, tofu vermicelli, green vegetables; the so-called shabu lamb is to use chopsticks to hold the lamb and not put it, in the pot back and forth repeatedly swing several times, the meat color into pink, local light powder taste is the best, see the quality of the mutton to see how long it does not water, not to bleed water, to prove that the sheep is killed alive, the meat quality is no problem. Old Beijing shabu lamb is mainly mutton, blind leaves, vermicelli tofu and cabbage, some places will also add with the accessories of sugar garlic and sesame fire, the preparation of small ingredients so-called authentic, sesame sauce small ingredients are actually a method, ingredients and proportions are strictly controlled, but finally the ratio of shabu lamb ingredients is according to their own tastes, in order to make themselves feel delicious as authentic; authentic halal old Beijing shabu lamb with onions are onion white, not green; it is best to eat brush lamb do not drink beer, drink liquor is the best The bottom of the clear soup pot can be added with green onions, dried shiitake mushrooms (I have the conditions to relax the mushrooms I do not object) shrimp skin, ginger slices to enhance the taste; small ingredients to eat to the end with the original soup to brew, on the sesame cake, eat and drink, you will have a different feeling.