Chinese Lamb Hot Pot
According to legend, lamb hot pot originated in the Yuan Dynasty and was promoted by the emperors of the Qing Dynasty. The broth is heated in a copper container with a tall high chimney, from where the steam from the coals is released.
Although all kinds of meat, seafood, and vegetables can be cooked in hot pots, the best is definitely thin slices of mutton.
Lamb Hot Pot
- Chinese Mushrooms
- Sheets Fried Beancurd
- 4 Dried Laure Leaves
- 1 pcs Cinnamon
- 3 spoonsful Peppercorns
- 1 cube Sugar
- Medium Size Red Fermented Beancurd 3 spoon size
- 3 small cubes Fermented Beancurd
- 2 spoons Chu hao sauce
- 2 capfil ShaoXing
- 2 tsp Dark soya sauce
Step 2 info:
- 4 pounds lamb belly
- 2 pcs Ginger
- 2 Capful ShaoXing Wine
How to Make Lamb Hot Pot:
- Firstly, you should peel the water chestnut and let the mushrooms soak until soft.
- You should put together the lamb belly and add the chives, ginger and the 2 capfuls of ShaoXing Wine, all in a pot, and start to boil it. You should cook it around 8 minutes, rinse and afterwards take it out.
- By taste, you can cut out the fatty part of the belly area, in order for it to not be so oily.
- Add some pieces of Ginger in a pan, with a bit of oil, and fry it for around 30 seconds add sauce then mix well.
- Now you can add the mushrooms, water chestnuts, the seasonings and a rock of sugar. You can leave it at low heat for around 45 minutes
- If it tastes bland, you can add more fermented bean curd and chu hao sauce.
- Talking about the lamb, if it is still hardy you can add more rock sugar, and now stew for another 45 minutes.
- Now it can be served as hotpot.