It's getting cold, and many people are craving hot dishes.LambHot potEating in restaurants is not hygienic and expensive, so let's make a hot pot at home!There are many ways to make lamb hot pot in the complete collection of lamb hot pot recipes. If you ask me, the most distinctive ones are sour soup lamb hot pot and three-flavor lamb hot pot, both of which are delicious Sichuan specialties.

Brief introduction to sour soup lamb hot pot

Sour soup lamb hot pot is one of the lamb hot pot recipes in the complete collection of lamb hot pot recipes.We are all familiar with sour soup fish, but sour soup is not just for fish, lamb can also be cooked with sour soup.The hot pot with sour soup is bright red, sour, spicy and fragrant, and the lamb is tender and juicy.

How to make sour soup lamb hot pot

Ingredients

500g lamb, whiteRadish200g, spicyTomato sauce80g,Pork oil80g, 2000g sour soup, 8g fresh star anise, 20g cooking wine, freshSichuan peppercorns, dried tangerine peel,Salt,Chicken broth,Sugar,Black pepper, green onions,Chilipowder,Tofu,Ginger, garlic, green onion,Cilantroin appropriate amounts.

Method

1. Wash the lamb, cut into chunks, and boil in boiling water. Remove the cooked lamb. Rinse with clean water.RadishWash, cut into small pieces.

2. Place the pot over heat and add water. Add lamb, white radish slices, fresh star anise, dried tangerine peel, Sichuan peppercorns, cooking wine, ginger, salt, and boil over high heat. Reduce heat and simmer until cooked through.

3. Make dipping sauce with chili powder, minced ginger, garlic, salt, sugar, cooking wine, etc.

4. Place the pot over heat, add pork oil and heat. Add spicy tomato sauce and stir-fry until fragrant and cooked. Pour in clear rice and sour soup to boil.Add salt, chicken broth, sugar, and black pepper. Add lamb and white radish to simmer. Transfer to a hanging pot and sprinkle with cilantro. Serve with dipping sauce.

Introduction to Sichuan lamb hot pot

How can you forget Sichuan lamb hot pot when talking about lamb hot pot? It is a must-have in Sichuan hot pot. It originated in the Fire Lake Town of Wulu County in East Sichuan. It has been developed from a pot of lamb soup in the Qing Dynasty. It is now a complete hot pot with spicy, fragrant, hot, and fresh flavors, and its ingredients, aroma, and taste are all excellent.It is now common in cities like Chengdu and Chongqing.Its characteristics are tender and delicious, with a balanced spicy and savory flavor, and a fresh and not greasy soup.How to make Sichuan lamb hot potIngredients

700g lamb with skin, 30 pieces of fish balls, water-soaked

Sea cucumber

100g, 50g cooked chicken, 150g bok choy,Green garlic75g, 50g cilantro.Vinegar25g, 5g salt,Sugar, 10g cooking wine,Star anise2,White pepper1.5g, redChili sauce,Soy saucein appropriate amounts.Soy sauceAs needed.

Method

1. Take 6 parts of lean meat and 4 parts of fat lamb, cut into 3cm cubes, and boil in boiling water. Remove the cooked lamb.bloodwater.

2.Bok choy,cilantro, green garlic, wash and chop the cilantro and green garlic into 2cm long segments and place them in separate small plates.

3. Place the sea cucumber in a pot of cold water, boil for 5 minutes, and then remove. Slice thinly;slice the cooked chicken into the same size as the sea cucumber;Place the chili sauce in a small bowl.

4. Place the lamb in a wok. Add 100g of water. Add soy sauce, vinegar, salt, sugar, green garlic (25g), star anise, and cooking wine. Cook over high heat, then reduce the heat and stew until cooked through.5. Add fish balls. Surround the lamb with fish balls. Place the sea cucumber and chicken on top of the fish balls. Ignite the hot pot and wait for the hot pot to boil. Then sprinkle with black pepper.6. Place the hot pot on the table, add bok choy, green garlic, and cilantro. The diners can choose the ingredients in the hot pot at will. Dip in chili sauce and enjoy with cooked vegetables, green garlic, and cilantro.

5. Place fish balls on top of the lamb, arranging them in a circle. Place dried scallops and chicken slices on top of the fish balls. Light the hot pot and wait for it to boil. Then, sprinkle with white pepper.

6. Place the hot pot on the table and add spinach, cilantro, and garlic. Diners can freely choose ingredients from the hot pot and eat them with chili sauce. They can also dip the ingredients in the hot pot and eat them with preserved vegetables, cilantro, and green garlic.