Practice of instant-boiled mutton in hot pot with bacon ribs

500 grams of goat hot sauce 45 grams of red soy sauce 20 grams of cooking wine 50 grams of pepper 5 grams of star anise 10 grams of Anemarrhena asphodeloides 3 grams of cinnamon 15 grams of cloves 2 grams of Amomum tsaoko 5 ~ 6 pieces of cardamom 3 grams of fennel 3 grams of Amomum villosum 3 grams of dried tangerine peel 4 grams of fragrant leaves 5 grams of red dates 50 grams of Lycium barbarum 15 grams of cumin 20 grams of ginger 655.

Production process:

1. Chop the mutton into 2.5cm square pieces, soak it in clear water for 2-3 hours, take it out and drain the blood, put it in a boiling pot to drain the water, and then take it out and drain it; Clean ginger and scallion, and mash; Bake cumin with low fire and grind it. Everything is ready.

2. Put the wok on fire, put the oil until it is 60% to 70% hot, first add ginger and onion and stir-fry, then pour the mutton pieces into the wok and stir-fry, and then cook some yellow wine. After the mutton shrinks and changes color, quickly add Chili sauce and stir-fry until the mutton is the first color. Immediately take the wok and pour it into a big casserole, and add about 200 grams of clear water and various spices such as aniseed, glutinous rice and cinnamon.

3. Move the casserole to the fire, boil it over medium heat, skim off the floating foam, add cooking wine, refined salt and pepper, add carrots, jujubes and Lycium barbarum, cover the pot, and simmer for 40-50 minutes over medium and low heat. When the mutton is crisp and rotten, uncover the lid, pick out the residue of ginger, onion, carrot and spice, and add chicken essence, monosodium glutamate and cumin powder.

4. Serve with a plate of oil gluten, old tofu, Chinese cabbage and coriander. When eating, you usually eat the mutton in the casserole first, and then rinse the ingredients and various vegetarian ingredients with the raw juice in the casserole when you are drunk and hot.

Features:

Hot pot soup is rich in color and crisp. Eating in winter can not only enjoy the fun of gathering around the stove, but also nourish and strengthen the body, generate heat and avoid the cold.

Preparation: ribs, peppers, garlic and onions.

Stew a pot of ribs first. Everyone can do this, so I won't say more. The key is the following work: pile the pepper into small pieces, chop a few cloves of garlic, put them in a garlic mortar (more or less according to personal taste), take a spoonful of stewed pork ribs soup, and mash the pepper and garlic for later use. Pour some oil into the pot, choke with onion, stir-fry chopped pepper and garlic, and then add sparerib soup and ribs.

The key of this hot pot is sparerib soup. When we stew ribs, we usually put all the ingredients together, so we don't have to stick them when we eat them.