Chinese Food
Beijing style mutton and scorpion hot pot
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I've always loved hotpot. In any season, I've been more interested in eating mutton than eating meat. What I've tried my best to eat in my mouth seems to be more memorable and matches my favorite dishes without losing the style of hotpot, but it has the unique taste of hotpot. It must be a better choice than hotpot in winter.
Cooking ingredients
Cooking Steps
Step1:Slice the scallion. Slice the ginger. Set aside.
Step2:The spine of the sheep is soaked for three hours in advance after buying it. Rinse it repeatedly with water. Put it into the pot with cold water
Step3:Skim the foam. It's going to take ten minutes
Step4:Pour in all the ingredients except the icing suga
Step5:Pour in some wate
Step6:Sprinkle with ice sugar and simmer for about two hour
Step7:Put it in the electric hot pot. Pour in the soup. Sprinkle with coriander. If you don't like it, you can omit it
Step8:Sesame paste with sesame juice, leek paste and tofu mil
Step9:Turn the electric hot pot on low heat. Add your favorite side dishes and rinse the
Step10:Don't miss the marro
Cooking tips:There are skills in making delicious dishes.
