Practice and ingredients of mutton soup hot pot

In winter, many people like to eat hot pot, and there are many kinds of hot pot. Some people like to eat spicy hot pot, others like to eat clear soup hot pot, especially clear soup mutton hot pot. Eating broth mutton hot pot in cold winter will not only get angry, but also nourish the body, especially after eating, the nutrition is particularly easy to digest, and the broth mutton hot pot is also relatively simple to make. The following are the practices and ingredients of broth mutton hot pot.

Bottom of the pot:

1. Cut mutton into mahjong-sized pieces, splash water to remove odor, blood foam and impurities, and wash.

2, onion, ginger, garlic, pepper, star anise and other spices, onion washed and cut into onion segments, ginger peeled and cut into pieces, seasoning washed into the pot. Add 5-6 times of clean cold water.

3. It is best to add some lobsters to the bottom of the clear soup pot, so as to be fresh. In addition, in order to increase the fragrance of the bottom of the pot, the meat stuffing can be processed and put into the pot, and the fragrance of the meatballs will be fully absorbed by the bottom of the pot to increase the fragrance of the bottom of the pot.

4. Heat with a big fire. After the water boils, turn to low heat and simmer for about two hours. Add the right amount of salt to taste. Don't add its seasoning, it will affect the delicious mutton soup.

Ingredients of mutton soup: mutton slices, vermicelli, white radish, tofu, etc.

Sprinkle with chopped green onion, chopped coriander, etc. Add flavor to soup. Don't waste the bottom of the pot after eating it. It can be used to cook noodles. The self-made pot bottom is clean and hygienic, delicious and nutritious.

How to eat:

Because the bottom material of broth hot pot is basically tasteless, the taste is mainly made up by dipping, such as sesame sauce that northerners like to eat, Sichuan hot pot dipping and so on.

Homemade broth hotpot bottom material

The main step is the preparation of soup stock. After the soup stock is ready, it is easy to match the broth with the hot pot bottom material. Steps for stewing soup:

1. Chicken, duck, pig bone and cow bone are commonly used in home cooking.

2. stew the soup slowly with cold water, the nutrition and taste of the food. Cold water should not pass the surface of the meat, add some cooking wine to remove the fishy smell. (Stew only without onion, ginger and other seasonings to ensure the mellow taste of the soup stock).

3. After the water is boiled, skim off the greasy floating foam, stew with a small fire until the bones are crisp and rotten, and then smell fragrant.

4. After stewing, secrete soup, filter impurities with cloth, and scrape off the frozen oil on the upper layer after cooling.

5. Boil the soup again, add the broken egg white, and when pouring the egg white, stir the soup while pouring it to make it fully integrated. The purpose of this step is to make the soup thicker and more milky, and realize the effect of fresh and white soup.

After the old soup is ready, the bottom material configuration of the clear soup hot pot is simple. Take out a part of the stock for later use, select appropriate amount of seasonings such as pepper, aniseed, pepper, cinnamon, Amomum villosum, clove, dried tangerine peel, Amomum tsaoko, fennel, kaempferia galanga, cinnamon, fresh ginger, salt and sugar, wrap them in gauze, put them into the stock, and add seasonings such as onion, ginger and garlic to boil, so as to make the clear soup hot pot base. As soon as the soup is boiled, you can wash the dishes.