Braised Mutton Hot Pot Recipe

Name: Braised Mutton Hot Pot Recipe
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 2
Cuisine: China
Ingredients: mutton: 500g; red dates: 5; goji: 8g; garlic sprout: 3; coriander: 1; ginger: 1; scallions: 1; garlic clove: 10; bone soup: 10 bowls; angelica dahurica: 4 pieces; dried tangerines: 1 piece; cinnamon: 1/2; cumin seeds: 2 tablespoons; lanxangia tsaoko: 2; clove: 1; licorice: 2 tablespoons; Sichuan peppercorns : 1 tablespoon; cardamoms: 3; sand ginger: 3; star anise: 5; cooking oil: 3 tablespoons; sugar: 3 tablespoons; salt: 1 teaspoon; cooked vegetable oil: 7 tablespoons; lard: 7 tablespoons; beef tallow: 10 tablespoons; rice wine: 10 tablespoons; Doubanjiang (broad bean paste): 2.5 tablespoons; sweet bean paste: 2.5 tablespoons; cumin seed powder: 1 tablespoon

Features:

Cuisine:

China

This Braised Mutton Hot Pot Recipe has a well-balanced taste and aroma of the spice. Its well-designed spice bag has been tested for hundreds of time to achieve the best taste. The hot pot soup delivers a smooth, relaxing and depth mutton soup aroma.

95 minutes
Serves 2
Easy

Ingredients

500g mutton
5 red dates
8g goji
3 garlic sprout
1 coriander
1 ginger
1 scallions
10 garlic clove
10 bowls bone soup
Spices Bag
4 pieces angelica dahurica
1 piece dried tangerines
1/2 cinnamon
2 tablespoons cumin seeds
2 lanxangia tsaoko
1 clove
2 tablespoons licorice
1 tablespoon Sichuan peppercorns
3 cardamoms
3 sand ginger
5 star anise
seasoning
3 tablespoons cooking oil
3 tablespoons sugar
1 teaspoon salt
7 tablespoons cooked vegetable oil
7 tablespoons lard
10 tablespoons beef tallow
10 tablespoons rice wine
2.5 tablespoons Doubanjiang (broad bean paste)
2.5 tablespoons sweet bean paste
1 tablespoon cumin seed powder
1 tablespoon white pepper powder

Directions

Tips

1. The spices in the spice bag are well-tested. It is ok if you don’t have all the spice ingredients. But don’t add too much single spice, because it might have a strong taste to will change the soup taste.

2. Fry board bean paste until red oil come out to achieve the best aroma.

3. Only use low heat to fry sugar, because it is easy to be overcooked and burnt.

Steps

1 Done 5 minutes	Add all spices in the spice bag, seal the bag, set aside.
2 Done 5 minutes	Remove root of the scallion, wash and cut into slices. Peel ginger and garlic, cut into slices. Set aside.
3 Done 5 minutes	Dice the mutton into 3cm square pieces. Blanch the mutton into the boiling water to remove the blood and bad smell. Remove mutton from hot, set aside.
4 Done 5 minutes	Add 3 tablespoons of cooking oil to the wok. Add sugar and fry over low heat. Stirring the sugar until golden brown. Add water and stir well to make sugar water, set aside.
5 Done 5 minutes	Add vegetable oil, lard, beef tallow into the pot. When the oil is hot, fry garlic, board bean paste, and sweet bean paste until fragrant.
6 Done 5 minutes	Pour into the bone soup, rice wine. Add diced mutton.
7 Done 5 minutes	Pour into the golden brown sugar water. Add ginger, scallion and the spice bag.
8 Done 50 minutes	Cover and simmer for 50 minutes over low heat. Season with salt, cumin powder, and white pepper powder.
9 Done 10 minutes	Add red dates, Goji to stew for 10 minutes. During the stewing period, wash and prepare other hot pot ingredients, such as garlic sprout, coriander, cabbage, tofu, and other meat rolls.